Salt and pepper
a bunch, or 1 tsp dried parsley
Step by step
Peel and wash the vegetables.
Clean the chicken (I also skinned it), cut into pieces, add in a soup pot and fill with enough water to completely cover the chicken.
Place the pot over heat and bring to a boil. Meanwhile, skim off the foam with a spoon and, when it comes to a boil, add the veggies (only one carrot). Cover with a lid and boil for about 1 hour over low heat.
After the soup boiled, strain the liquid into a different bowl and transfer the chicken and the veggies to a separate bowl.
I washed the soup pot (but it's optional), I placed it over heat again, added a little oil and braised the finely grated carrots for 5 minutes, stirring periodically.
Pour the soup back to the pot with the braised carrots and bring to a boil. Optionally, you can stir in 1-2 tbsp rice.
Remove the bones, cut chicken into medium sized pieces and put back in the soup pot.
(You can use the boiled vegetables the way you want, I didn't use them any more.)
In a bowl, whisk together the egg yolks and milk.
Tip into sour cream, whisk well.
Remove soup from heat and, slowly, add a couple of ladles, one by one, to the egg/sour cream mixture. This way the mixture will keep its good consistency and uniform colour.
Place the pot back over heat, bring to a boil, add salt and lemon to taste, it depends on how sour you want the soup to be - I used the juice from 1 lemon.
Season with pepper and chopped parsley, stir and turn the heat down.
It is served warm and with a lot of appetite!