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Cut the meat into small cubes if not already done. Heat the oil in a large soup pot over medium-high heat. Add the meat and brown well on all sides.
While the meat browns, chop all your greens and vegetables. Once the meat has good color, add the chard, green onions, celery, cilantro, and dill. Add the minced garlic on top.
Stir everything together and sauté for about 5 minutes to blend the flavors.
Pour in enough water to cover the meat and vegetables (about 7 cups). Add the lemon juice, dried mint, and salt. Stir well.
Cover the pot and simmer on low to medium heat for about 2 hours, until the meat is tender and the broth is rich and flavorful.
Serve hot, ideally with a side of white rice. For a heartier meal, add kubbeh (Syrian meat dumplings) before serving.