Sour Soup with Green Beans I

Heat the oil in a large pot over medium heat, then add the diced onion and sauté until softened and translucent, about 3-4 minutes.

Add the finely chopped carrot and parsley root to the pot, stirring well to coat with oil. Continue cooking for another 2 minutes.

Dice the tomatoes and green pepper, then add them to the pot along with the water and borş (sour broth). Stir to combine.

Trim the green beans and cut them into 2-inch pieces, then add to the pot. Bring the soup to a boil.

Reduce the heat to medium-low and simmer gently for 20-25 minutes, until the vegetables are tender.

In a small bowl, whisk the flour with 2 tablespoons of cold water to create a smooth paste, then slowly stir this mixture into the simmering soup to thicken slightly.

Season with salt to taste, then stir in the chopped parsley and dill just before serving. Simmer for 1-2 minutes more to allow flavors to meld.