Sour Soup with Dry Beans

• 3 qts/3 l water
• 1/2 lb/250 g dry beans
• 1 onion
• 1 carrot
• 1 parsley root
• 1/2 teaspoon flour
• 2 tablespoons oil
• borsh (to taste) or 3 tablespoon lemon juice
• chopped parsley and dill
• salt

Pick over, wash and presoak (in tepid water) the beans, the night before. Set to boil and after the initial first boil, change the water and set to boil again in tepid water. Repeat this procedure three times. To the last water, besides the beans, add onion, carrot, parsley root and salt. Cover the pot and let boil until the beans are tender. Remove the vegetables and add a mixture made by fried flour in oil, boiled borsh (to taste) and chopped parsley and dill. Let boil for a couple of minutes more.