Vegetable Soup with Sour Cream

• 3 qts/3 l water
• 1 onion
• 1 small carrot
• 1 small parsley root
• a handful of green beans
• 2 potatoes
• 3-4 tomatoes
• 1 teaspoon flour
• 1 tablespoon butter
• 1 teaspoon chopped parsley and dill
• 1/2 cup sour cream or yogurt
• salt

Set to boil the julienne carrot, parsley root and onion, the green beans cut in pieces, cubed potatoes. After boiling for a little while, add the peeled, seeded, and cut tomatoes and the salt. Fry the flour in butter and add to the soup, stirring continuously. Add the chopped parsley and dill, cover and let rest for a few minutes. When serving, mix soup with one tablespoon of sour cream or yogurt per individual soup bowl.