Friss Kaporleves

Melt the unsalted butter in a large pot over medium heat.

Sprinkle the all-purpose flour over the melted butter and whisk continuously for 1-2 minutes to create a light roux, stirring constantly to prevent lumps.

Gradually pour in the cold water while whisking continuously to avoid lumps forming in the roux.

Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes to allow the broth to develop.

Add salt to taste, adjusting as needed for a well-seasoned broth.

Stir in the minced dill, distributing it evenly throughout the soup.

Remove the pot from heat and let cool for 1-2 minutes before tempering the sour cream.

Whisk the sour cream in a small bowl until smooth, then slowly ladle hot broth into it while whisking constantly to temper it and prevent curdling.

Gently pour the tempered sour cream mixture back into the pot while stirring continuously to combine evenly.

Stir in the lemon juice and taste for balance; adjust salt or lemon juice as desired.

Serve the soup hot in bowls, ensuring each portion receives an even distribution of the creamy broth and dill.