Prepare the vegetables: Grate the carrots and finely chop the onion and leek. Dice the peppers and potatoes into small pieces.

Sauté the vegetables: Heat olive oil in a large pot over medium heat (7th degree). Add the grated carrots and sauté for 2 minutes. Add a pinch of salt, then stir in the finely chopped onions and leeks. Cook for an additional 3 minutes until the vegetables soften.

Add the peppers: Add the diced peppers, cover the pot with a lid, and stew the vegetables for 5 minutes on low heat (5th degree).

Add potatoes and broth: Add the diced potatoes to the pot and pour in 2 liters of water or vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes on low heat (5th degree).

Cook the noodles: Stir in the noodles (fide), season with black pepper, and cook the soup for an additional 12 minutes on low heat until the noodles and potatoes are tender.

Add herbs and finish: Finely chop the parsley and mint, add them to the soup, and turn off the stove. Allow the soup to cool slightly for a few minutes.

Prepare the creamy egg mixture: In a separate bowl, beat the eggs and mix them with the sour cream to create the "construction" (the creamy egg mixture).

Slowly add a little bit of the warm soup to the egg and cream mixture to temper it, stirring constantly. This prevents the eggs from curdling.

Gradually pour the tempered mixture back into the soup, stirring well to combine.

Serve: Serve the soup hot, garnished with extra parsley or mint if desired.