Cut the washed meat into thin slices. Peel carrot, onion and horseradish and cut into stripes.

Fry the onion in a portion of fat until golden, add curry and fry for 30 seconds.

Fry meat with carrot and horseradish, add fried onion with curry, pour in 2 cups of water, add bay leaf and salt. Boil over a low heat until ready. Take the meat off, rub the stock together with vegetables through a sieve to make puree, heat for 1-2 minutes. Season the soup-puree with lemon juice.

Sprinkle with chopped greens when serving.

Serve sour cream separately.