In a soup pot, sauté the onions in 2 tablespoons of vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.

Add the sliced carrots, parsley roots or parsnips and the mushrooms, salt to taste and simmer for about 5 minutes.

Prepare the roux, it will thicken your soup. Heat oil in a pan; add 3 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.

After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 teaspoon of red paprika powder and 2 tablespoons of sour cream. Cooking tip: do not burn the paprika, otherwise it will become bitter. Set aside.

It is a great accompaniment for this soup. Their name comes from the way they are formed. In a medium bowl mix together the egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms. Pinch off small pieces of dough about the size of a lemon seed and roll them. Set aside.

Back to the soup pot. Add 5 cups of water to the vegetables, add salt and gound black pepper and the half of the parsley. Bring it to a boil, drop the noddles in and cook for about 10 minutes until the vegetables are tender.

Now add some water or soup broth to the roux to thin it. Pour this mixture back to your soup pot and bring the soup back to a boil, then turn the heat off and sprinkle your soup with the rest of the parsley that you have chopped.

Serve with sour cream. Enjoy!