Vegetable Noodle Soup
Peel the carrots, grate one finely and slice the rest. Peel and dice the onions, celery and parsley root. Rinse the tomatoes and cut into quarters. Peel and halve the garlic. Boil 1 liter (approximately 33 ounces) of water, add the carrots, onion, celery, parsley root, tomato and garlic and simmer for about 20 minutes quietly. Skim and discard any foam.
Add the herbs and the juniper berries and simmer for 10 minutes. Rinse the cabbage and cut into thin strips. Rinse the scallions and chop into thin rings. Add the noodles, grated carrot, cabbage and scallions and simmer for about 8 minutes. Serve garnished with chervil.