Slice the carrots, kohlrabi and zucchini into fine pens. Melt the butter in a saucepan. Add the carrots and kohlrabi. Sprinkle the herbs and fondor / or salt and a little pepper (depending on your taste) over the top and sauté for 5 minutes on a low heat with the saucepan closed. In the meantime, finely dice the tomatoes and stir into the vegetables, simmer gently for another 10 minutes so that the vegetables draw some juice. Then add the zucchini and sour cream, stir, bring to the boil briefly, season to taste again and serve with the ribbon noodles cooked in broth. Tastes very good.
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