Soup in Georgian





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


Cooking method:

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.

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