Wash the fresh beans and place them in a pot with water to boil for about 30 minutes.
Chop the carrots, parsley root, and celery stalks, and add them to the boiling beans. Let everything cook for another 15 minutes.
Finely chop the green onions, red onion, and bell pepper, and add them to the soup pot.
Peel the overripe tomatoes, lightly blend them, and pour the mixture into the soup.
In a separate small pan, heat the oil and whisk in the flour. Pour in the water and tomato paste, bring to a boil for a few minutes, then stir this roux into the soup pot.
Season the soup with black pepper, dried thyme, fresh dill, and salt to taste. Stir in the sour cream.
Finish the dish with freshly chopped parsley, give it a final brief simmer, and serve warm with crusty bread.
Cook it hands-free.
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