Step 1: Finely chop the onion, parsnip, parsley root, bell pepper, and carrot. The more vegetables you use, the richer and more flavorful the soup will be.

Step 2: In a large pot, heat a tablespoon of oil and add the chopped vegetables. Sauté them gently over medium heat until they are lightly browned, releasing their aromas. This step enhances the final flavor of the soup.

Step 3: Once the vegetables are golden, add a few large glasses of water to the pot and let everything simmer over low heat for about 40 minutes.

Step 4: Grate the ripe tomatoes or chop them into cubes, then add them to the pot. Let them cook for another 20 minutes, allowing their sweetness to blend into the soup.

Step 5: After the tomatoes have simmered, add the long egg noodles and let them cook for about 2 minutes, ensuring they remain slightly al dente.

Step 6: Season the soup with salt and pepper to taste, then turn off the heat. Stir in the chopped parsley for a fresh touch. Optionally, add a few strips of chili pepper for a spicy kick or some sour borscht for a tangy flavor.

Enjoy!