Divide the rinsed meat into about 5-6 pieces. Place in a pot, cover with 3 liters of cold water, bring to a boil, skim, salt, reduce heat to minimum and cook covered for about 40 minutes.
In the meantime, peel the beets, rinse, cut into thin sticks. Peel the carrot, parsley root and onion (peel only the outer leaves, do not trim at the roots so the onion does not fall apart during cooking).
After half an hour of cooking the ribs, add the onion and parsley root. After cooking is finished (after 40 minutes), add the carrot cut into 4 pieces and the beets. Season with freshly ground black pepper, add allspice and bay leaves. Cook covered or with the lid slightly ajar for about 40 minutes on very low heat (the soup should only gently simmer), until the beets are tender. Remove from heat and let cool slightly (about 15 minutes).
Pour the sour cream into a large cup, salt it, add 4 tablespoons of cold water, then gradually add broth from the soup (a few tablespoons). Gradually add the sour cream to the soup while stirring. Do not boil. Season with salt and possibly pepper and lemon juice. Serve with pan-fried potatoes, parsley and egg.
