Sift flour into a bowl, mix in dill and salt, then add water and knead into a dough. Refrigerate for 20 minutes.

Grate half the carrot and finely chop the onion.

Heat oil and butter in a pot, add onion and grated carrot, and sauté for 3-4 minutes until softened.

In a separate bowl, season the ground beef with salt and pepper.

Roll out the refrigerated dough thinly, spread the seasoned beef evenly over it, cut into strips, and roll into logs. Cut the rolled logs into bite-sized pieces.

In a large pot, bring 3 liters of water to a boil, add cubed potatoes, carrot cubes, and bay leaf.

Boil the vegetables for 5 minutes and season with salt and pepper to taste.

Lower the dumplings into the boiling soup and add the sautéed mixture. Allow it to boil again.

Reduce heat and let the soup simmer for 7 minutes until the dumplings are cooked through.

Stir in the chopped fresh herbs and serve hot, garnished with additional parsley and dill.