Bring a large pot of lightly salted water to a boil. Slowly stir in the orzo and cook the pasta
in boiling water until tender, 8 to 10 minutes. Drain
the orzo and set aside.
In a large pot over medium heat, add the tomato
juice, 3 1/2 cups water, salt and pepper and bring this to a boil. Reduce the heat and simmer for 10 minutes. Whisk
in the sour cream, flour and egg and simmer
for another 5 minutes. Stir in the cooked orzo
and serve the soup
warm with a dollop
of sour cream on top.