Thinly slice the onions.

Heat vegetable oil in a large pot.

Sauté the sliced onions in the oil until golden brown.

Add salt, pepper, and turmeric to the browned onions.

Pour water into the pot and add kidney beans, navy beans, and chickpeas.

Bring the mixture to a boil, skimming off any froth that forms.

Reduce the heat to medium, cover the pot, and simmer for 45 minutes.

Add lentils and beef broth to the pot.

Continue simmering for another 55 minutes.

Add chopped chives or scallions, dill, parsley, spinach, and diced beet to the soup.

Continue cooking, stirring occasionally, for 90 minutes or until the beans are tender.

Adjust the seasoning with salt and pepper to taste.

Add water if the soup becomes too thick.

Add the noodles and flour to the soup and cook for about 10 minutes, stirring occasionally.

Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve hot.