Cut up the chicken, will use the thighs, drumsticks, wings, chicken's back and breast bone. Bone the pulp and cut the boned pulp into pieces.

Wash and peel the vegetables, then cut in small cubes, but the onion leave it whole.

Heat the sunflower oil in the soup pot, in which I put the chicken parts to fry. Season the meat with sea salt, freshly ground black pepper and fry them for about two minutes on medium heat.

Pour hot water over the meat, add the whole onion, season with the vegetable mix for soups and chicken stock cubes, simmer for thirty minutes. Remove the foam formed above the soup with a spoon.

Add the diced vegetables and frozen green peas, add a litre of water, season with sea salt and simmer for another forty minutes.

Put the egg yolk and the sour cream in a bowl or cup and mix them well until you obtain a homogeneous paste.

Add a few tablespoons of soup to the thickener, stirring to equalize the temperature and pour the thickener into the pot. Add the lemon juice and the chopped parsley.

Serve hot, with a bit of lemon next to it for an extra sour, more sour cream on top and chilli pepper.