Lamb Soup (Janjeca juha)

• 14 oz. (400 g) lamb meat
• 1 bunch root vegetables
• 2 oz. (50 g) rice
• 2 oz. (50 g) Savoy cabbage
• 2 egg yolks
• 2 cloves garlic
• 1 onion
• 1 bay leaf
• 4-5 pepper corns
• juice of 1 lemon
• 4 fl. oz. (100 ml) sour cream
• salt and pepper
• parsley
• 1 tablespoon of mixed spices (see note)

Thoroughly wash meat and vegetables and cut into cubes. Cut the Savoy cabbage into strips. Mix the egg yolks with the sour cream and lemon juice. Chop the parsley. Place the meat in a fair amount of water and bring to the boil. Skim well, add cubed vegetables, onion, garlic cloves, bay leaf, salt, pepper and spices. Boil the cabbage separately. Cook rice in salted water, drain and rinse well under cold running water. As soon as the meat is tender, strain the soup and set the meat and vegetables aside. Slowly add the egg yolk, sour cream, etc. mixture to the soup, stirring constantly. Then add the rice, meat and vegetables and sprinkle with chopped parsley.