Ingredients2 tablespoons butter1 small onion, finely chopped2 tablespoons all-purpose flour4 cups (1 liter) vegetable or chicken broth1 cup (240 ml) sour cream1/2 cup (120 ml) milk1 large bunch of fresh dill, finely chopped1 tablespoon lemon juice or white vinegarSalt and black pepper, to taste1 egg yolk (optional)👩🍳 Instructions1. Sauté the OnionMelt the butter in a saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.2. Prepare the RouxStir in the flour and cook for 1–2 minutes, stirring constantly to prevent burning.3. Add the BrothGradually pour in the broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 10 minutes.4. Add the Fresh DillStir in the chopped dill and simmer for another 5 minutes to release its fresh, aromatic flavor.5. Make It CreamyIn a separate bowl, whisk together the sour cream, milk, and optional egg yolk. Slowly add a ladle of hot soup to the mixture, stirring constantly.6. Combine EverythingPour the cream mixture into the soup and stir well over low heat. Do not let the soup boil.7. Season and ServeAdd lemon juice or vinegar, salt, and black pepper to taste. Simmer gently for 2 more minutes, then remove from the heat.🍽️ Serving SuggestionsServe warm with fresh crusty bread.Garnish with extra chopped dill.Add a spoonful of sour cream for extra creaminess.⏱️ Preparation Time: 10 minutes🔥 Cooking Time: 20 minutes🍲 Servings: 4