Prepare a 12-quart pot; on a small flame, sauté the onions in oil until golden.

On a small flame, sauté the onions in oil until golden. Add the garlic and continue to sauté, making sure that it doesn’t burn, as it burns quickly. Mix occasionally to prevent from sticking to pot bottom.

Add the celery, carrots, zucchini, parsnip, parsley root, potatoes, and sweet potato, one at a time. When they’re all in the pot, stir and sauté for about five minutes. Sprinkle flour over all the vegetables and brown all for about 15 minutes until flour starts to slightly change color from white. Add all the seasonings.

Fill the pot with water to about one and a half inches below the top, and stir all the ingredients in the pot. Add the parsley and the dill bunches (do not cut them). Lower the flame to low/medium and cover pot.

In another pan, add a little oil to coat the bottom. When the oil is well heated, add the raw noodles and brown until they turn golden colored, mixing occasionally (this gives the soup a unique and interesting twist of flavor). Add the noodles to the soup pot to continue cooking. Continue to simmer for about two and a half hours longer, mixing occasionally to prevent the vegetables and noodles from sticking to the bottom.

To serve, remove the parsley and dill bunches.