2.5 l water, 1 litre buttermilk (or 500 g yoghurt diluted with water or borage), 1 handful of peas, 1 handful of green beans, 2 potatoes, 1 onion, 1 carrot, 1 parsley, 2-3 tomatoes, 1 sprig of dill, 1 sprig of parsley, salt, 50 g Pambac Fidelini.
2.5 l water, 1 litre buttermilk (or 500 g yoghurt diluted with water or borage), 1 handful of peas, 1 handful of green beans, 2 potatoes, 1 onion, 1 carrot, 1 parsley, 2-3 tomatoes, 1 sprig of dill, 1 sprig of parsley, salt, 50 g Pambac Fidelini.
Peel the cabbage and onion and chop finely. Boil them in cold water with the peas. When the water boils, add the beans. Let the vegetables simmer for a few minutes. In the meantime, grate the tomatoes and dice the potatoes, then add them to the boiling vegetables. Before the vegetables come to a full boil, add salt to taste and pour in the buttermilk (or yoghurt diluted with water or rennet). For extra flavour, you can also add a bay leaf. At the end, add the greens and Pambac noodles and simmer for a further 4 minutes. Serve with chopped green parsley on top and chilli peppers. Enjoy!