The meat is cut into cubes of about 3 cm. Put it in the broth and boil. Otpenva be until no foam and broth remains clear, about 5 minutes. Put a whole onion, objectives cloves of garlic, bay leaves, pepper and thinly peeled a strip of lemon peel. Fell to the fire and boil for 30 minutes. Meanwhile, peel carrots and cut into thin slices and mushrooms into quarters. From broth taken out the onion, garlic, lemon zest and bay leaves. If the onion has ended or is used black pepper, to pull the meat and strain the broth into another pot. In broth with meat put the carrots and boil 10 minutes. Put them mushrooms, boil 2-3 minutes. During this time in fresh cream (sour cream) stir starch. If necessary pipette little cold water to make a smooth cream. In the boiling soup, pour the cream and remove from heat immediately. Stir continuously for about 2 minutes, such as upload of a few seconds on a hot plate and further again be removed in order not to boil. If the burners are induction or glass, about 1/4 of the pot just left on the stove already exceptions. Finally add squeezed juice of half a lemon, the butter and chopped parsley, and stir to absorb the butter. Serve immediately. * In the recipe does not use beef broth, beef bouillon because actually overlaps tender beef and veal. In the absence of vegetable broth was replaced with chicken. * lemon juice may be omitted soup anyway smells of lemon peel over. * The original recipe fried mushrooms are part of the butter and then add to the soup. I have saved this working step.