Sour Soup with Lamb

• 1 3/4 lbs/750 g lamb
• 1 qt/1 l water
• 1/2 qt/0,5 l borsh or 3tablespoon lemon juice
• 1 onion
• 1 carrot
• 1 parsley root
• 2 tomatoes
• 2 tablespoons rice
• 1 tablespoon thyme and oregano
• 1bunch of parsley
• salt

Cut the lamb in pieces, set to boil and remove foam periodically. Add salt and the quartered carrot, celery root, onion and parsley root. Let boil slowly, covered, until the meat is tender. Remove the lamb pieces, move them into a clean pot, remove the vegetables and strain the liquid. Add this liquid to the lamb pieces. Add the rice, the borsh and let boil until the rice is done. Add the chopped thyme, parsley and oregano. Add a few tablespoons of sour cream at the end.