👩🍳 Instructions:
- Sauté Aromatics:
- In a soup pot, melt butter/oil over medium heat.
- Add chopped onion and carrot. Cook until softened, about 5 minutes.
- Add Paprika & Beans:
- Remove pot from heat briefly, stir in paprika to release its flavor (don’t let it burn!).
- Add the beans and stir to coat.
- Simmer the Soup:
- Add broth and bay leaf.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until beans are tender.
- Make the Sour Cream Mixture:
- In a small bowl, whisk sour cream with flour until smooth.
- Slowly add a ladleful of hot soup to temper, whisking constantly.
- Stir this mixture back into the soup.
- Finish the Soup:
- Add chopped dill and vinegar.
- Simmer for another 2–3 minutes (do not boil).
- Taste and adjust seasoning — you want a nice balance of creamy, tangy, and fresh dill flavor.
🍽️ Serving:
Serve hot with a slice of rustic bread. Garnish with extra dill or a dollop of sour cream.
Would you like me to include a traditional smoked meat version (where bacon or smoked ham is added for a heartier taste), or do you prefer to keep it vegetarian?