Sour Soup with Green Beans

Bring 2 quarts of water to a boil in a large pot over high heat.

Dice the onion, carrot, and parsley root into small, uniform pieces, then add them to the boiling water.

Trim the green beans and cut them into 2-inch lengths, then add to the pot.

Roughly chop or crush the tomatoes and add them to the pot, stirring well to combine all vegetables.

In a small bowl, melt the butter and whisk in the flour to create a paste, then stir this mixture into the simmering soup until smooth.

Simmer the soup over medium heat for 10-12 minutes until the vegetables are tender but not mushy.

Remove the pot from heat and let it cool slightly for 1-2 minutes before stirring in the sour cream or yogurt until fully incorporated.

Season the soup with salt to taste, adjusting as needed for flavor balance.

Ladle the soup into serving bowls and garnish generously with fresh chopped parsley and dill before serving.