Sour Soup with Green Beans II

Bring water to a boil in a large pot over medium-high heat. Add salt to taste.

Trim the green beans and cut them into 2-inch pieces. Peel and dice the onion, carrot, and parsley root into small cubes.

Add the diced onion, carrot, and parsley root to the boiling water and cook for 8 minutes until softened.

Add the green beans to the pot and cook for 10 minutes until tender-crisp.

Peel the tomatoes by blanching in boiling water for 1 minute, then cooling and removing the skin. Chop the tomatoes and add to the soup.

In a small bowl, melt the butter and whisk in the flour to form a smooth paste (beurre manié). Stir this mixture into the simmering soup to thicken it.

Simmer for 5 minutes, stirring occasionally, until the soup thickens slightly and the flour taste disappears.

Remove the pot from heat and let cool slightly. Stir in the sour cream until fully incorporated and the soup is creamy.

Taste and adjust seasoning with salt as needed. Pour into bowls and garnish with chopped fresh parsley and dill before serving.