Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 carrots, grated or finely diced
• 1 parsnip, grated or finely diced
• 1 small celery root (or 2 stalks of celery), diced
• 1 medium red bell pepper, chopped
• 2 medium tomatoes, peeled and diced (or 1 cup canned diced tomatoes)
• 1.5 liters (6 cups) chicken or vegetable broth
• 1/2 cup rice, rinsed
• 1 cup sour cream
• 2 egg yolks
• 1/4 cup vinegar (or to taste)
• 1 bunch fresh dill, chopped
• Salt and black pepper to taste
• Optional: 200g (7 oz) cooked or smoked meat (e.g., chicken, pork, or sausage)

Instructions

1. Sauté Vegetables: Heat the vegetable oil in a large pot over medium heat. Add the onion, carrots, parsnip, celery, and red bell pepper. Sauté until the vegetables are softened, about 7-8 minutes.

2. Add Broth and Rice: Pour in the chicken or vegetable broth. Bring to a boil, then add the rice. Reduce the heat to low and simmer until the rice is tender, about 15-20 minutes.

3. Add Tomatoes and Meat (Optional): Stir in the diced tomatoes and cooked or smoked meat, if using. Simmer for another 10 minutes.

4. Prepare the Sour Cream Mixture: In a bowl, whisk together the sour cream and egg yolks. Gradually add a ladle of hot soup to the mixture, whisking continuously to temper the sour cream and prevent curdling.

5. Add Sour Cream Mixture and Vinegar: Slowly pour the sour cream mixture back into the soup, stirring constantly. Add vinegar to taste, adjusting the level of sourness.

6. Season and Finish: Add salt, black pepper, and chopped dill. Let the soup simmer for another 5 minutes to meld the flavors.

7. Serve: Serve hot, garnished with additional dill if desired.