Cook the broth from the bones, discard the bones, strain the broth.
Cut the carrots into cubes, chop the onion, chop the parsley root as well. Strain the vegetables in butter. Then cool and grind through a sieve or beat with a blender. Pour into the broth.
Mix sour cream with flour and add to a yushka, add bay leaf and salt to taste. Cook for 10 minutes.
Serve sprinkled with chopped dill.