Russian Soup without Meat

Bring 3 quarts of water to a boil in a large pot over medium-high heat.

While water heats, peel and dice the carrot, parsley root, and beet into uniform ½-inch cubes; peel and quarter the onion.

Slice the green beans into 1-inch pieces and chop the cabbage into bite-sized pieces; core and dice the green peppers into ½-inch pieces.

Add the diced carrot, parsley root, quartered onion, and diced beet to the boiling water and simmer for 10 minutes.

Add the green beans, cabbage, and diced green peppers to the pot and continue simmering for 12 minutes until the vegetables are tender.

Melt the butter or lard in a small skillet over medium heat, then whisk in the flour to form a light roux, cooking for 1 minute.

Slowly pour the roux into the simmering soup while stirring constantly to avoid lumps.

Season the soup with salt to taste, stirring well to combine.

Ladle the soup into serving bowls and top each portion with a generous spoonful of sour cream, then garnish with the mixed chopped parsley and dill.