Sour Soup with Lamb

Place the lamb pieces in a large pot and cover with cold water. Bring to a boil over high heat, skimming off any foam that rises to the surface, then reduce heat to a gentle simmer.

Peel and roughly chop the onion, carrot, and parsley root, then add them to the simmering pot with the lamb. Continue to cook until the lamb is nearly tender.

Remove the cooked vegetables and lamb from the broth, discard the softened vegetables, and cut the lamb into bite-sized pieces. Strain the broth through a fine mesh sieve back into the pot.

Return the broth to a boil and add the rinsed rice. Cook the rice in the broth until just tender, stirring occasionally.

Dice the tomatoes and add them to the soup along with the reserved lamb pieces. Stir well and allow the soup to simmer so the tomatoes soften and release their natural acidity into the broth.

Season the soup generously with salt, adjusting to taste. Ensure the broth has a balanced, pleasantly sour flavor from the tomatoes.

Remove the pot from heat and stir in a generous handful of freshly chopped parsley. Ladle into bowls and serve hot, garnished with additional parsley if desired.