Lamb Ciorba •500 g lamb, 3-4 carrots, 2 parsley roots, a medium celeriac, a parsnip, 80 g rice, a bunch of tarragon or lovage, lemon juice, an egg, sour cream, salt, fresh parsley. •Put the lamb boil in cold salty water. Cube all the vegetables and when the water boils, add them there. Let boil for 20-25 minutes. Take out the meat and cube it. Put it back in the pot and add the rice. Let it 10 minutes then add the tarragon or the lovage. Sour it with lemon juice at taste. Whisk the egg in a bowl, add liquid from the pot whisking continuously, then put it in the pot, mixing. Serve with sour cream and fresh parsley.