Vegetable Soup with Sour Cream

Peel and dice the onion, carrot, parsley root, and potatoes into uniform 1-inch pieces. Trim the green beans and cut them into 2-inch lengths. Chop the tomatoes into quarters.

Bring the 3 quarts of water to a boil in a large pot over high heat. Add the diced onion, carrot, and parsley root, and simmer until they begin to soften.

Add the potatoes and green beans to the pot. Return to a gentle simmer and cook until the vegetables are tender.

Add the chopped tomatoes to the pot and stir to combine. Continue simmering for 5 minutes to allow the tomatoes to soften and release their flavors.

Make a paste by whisking the flour with the butter in a small bowl until smooth. Stir this mixture into the soup to slightly thicken it, stirring constantly to avoid lumps.

Season the soup with salt to taste. Stir in the chopped parsley and dill, combining well.

Reduce heat to low and ladle the soup into serving bowls. Top each bowl with a generous dollop of sour cream or yogurt and serve immediately.