Peel the potatoes and vegetables. Quarter potatoes, cut carrots into slices and turnips into sticks. Cut onions into rings.
Boil potatoes in salted water, add carrots and cabbage after few minutes, a few minutes before the end add the onions.
Fry meat for 8-10 minutes, wrap in an aluminum foil and let rest about 10 minutes. Then season with salt and pepper.
Mix well cornstarch with lemon juice. Boil up soup, add lemon juice and simmer 3 minutes, stirring always. Remove from heat, stir in sour cream and season with salt and pepper.
Pour off vegetables and allow to drain briefly.
Serve garnished with parsley.