2 chicken legs, 2 chicken wings or 1/2 lb. of veal bones
4 to 5 c. water
Carrot, sliced
Celery stalk, sliced
Sm. onion, chopped
2 tbsp. sour cream
1 tbsp. flour
1 c. cooked rice
2 lemons
Salt

Prepare stock with meat and vegetables. Take meat out and reserve for other purpose. Strain stock through a colander. Mix flour with a bit of cold water, add to stock and bring to boil. Mix sour cream with a little bit of stock and return to pot. Add rice and the juice of 1 lemon. Slice another lemon thinly for garnish.