Step 1: In a large pot, add the olive oil and sauté the onion and celery for a few minutes over medium heat until slightly softened. Add the parsley stems, carrots, bell pepper, and green beans, and continue sautéing for another 5-6 minutes.

Step 2: Add the tomatoes, tomato paste, pepper paste, potatoes, zucchini, and cauliflower. Stir well and let them cook for a few minutes. Add a tablespoon of tomato paste and the pepper paste, pour in hot water, and let the mixture simmer on low heat, covered, for 30-40 minutes until the vegetables are tender.

Step 3: Once the soup has cooked, add the noodles to the pot and let them boil for 2-3 minutes.

Step 4: For a tangier flavor, add the sour borscht to the soup, then adjust the seasoning with salt and pepper. Allow the borscht to simmer for another 2-3 minutes to blend the flavors.

Step 5: Turn off the heat and stir in the freshly chopped parsley. Serve the soup hot with a slice of bread and some onion for a truly savory experience.

Enjoy!