dry white wine 1/2 cup
ground nutmeg 1 pinch
sausages 1-2 pieces
suluguni 50 grams
cabbage 400 grams
Beef pulp 250 grams
salt to taste
Georgian meat cover with cold water for cooking soup (5 cups) and cook at low boil until tender, then remove the meat and strain broth.
Cabbage cut into strips, warm a small amount of salted water and fold in a colander. Put the cabbage to the broth, add the grated cheese.
Boiled meat cut into cubes of 3-4 cm in length, again put in the broth and bring to a boil. Sausages cut into strips and dip in the soup, season with salt, add the nutmeg, pour wine, bring to a boil and remove from heat.
When serving sprinkle with chopped herbs.