Lebbencsleves (Hungarian Pasta Soup)
Peel and cube tomatoes, peppers and potatoes. Peel and finely chop onion. Heat butter in a saucepan and fry the noodles until golden. Reserve. Dice the bacon and add to the pan. Add onions and saute together.
Remove from heat and stir in paprika. Pour in about 1.25 liters (approximately 5 cups) of water. Add tomato paste, tomato and pepper. Bring to a boil, then reduce heat to medium and simmer for a few minutes.
Add potatoes, squash and tied bunch of celery leaves and cook over low heat. Season with salt and stir in the chile flakes to taste. Remove the celery before serving.