heat and let cook for other 5 minutes, turn off and wait for 5 minutes, release the steam and open the pot. add salt to taste and water as pleased.
in a small skillet fry edible oil and flour until golden and pour into the soup, let simmer for few minutes. take off the heat, mixing slowly add sour cream with egg yolk that you previously whisked together, leave to rest 5 minutes then add finely chopped parsley.
serve well warm with lemon juice or some more sour cream to taste.
in a pressure pot simmer chopped salted onion with olive oil till tender, add meat cut to pieces and fry over high 