| 1 | Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool. | 10 min |
| 2 | Add half the butter and sautée onions until soft and just starting to brown. | 3 min |
| 3 | Add salt, pepper, dill, paprika, meat, and broth. Bring to a boil and then reduce to a simmer. | 1 hour |
| 4 | While the meat is simmering, add the remaining butter to a large saucepan and heat on medium until it foams. | 2 min |
| 5 | Add flour to the butter and whisk until smooth. Allow to heat through. | 2 min |
| 6 | Add milk and whisk thoroughly to remove all lumps. Allow to simmer while stirring continually until the roux has thickened. Add to the soup pot when finished. | 5 min |
| 7 | When the meat is tender, add the lemon juice, adust spices to taste, and finally stir in the sour cream. | 2 min |
