Soup in Georgian

250 g the flesh of beef

400 g cabbage

50 g Suluguni cheese

1-2 PCs sausages

1 nutmeg grated pinch of

1/2 glass dry white wine

salt - to taste

Meat pour cold water (5 cups) and cook at a low boil until tender, then remove the meat and strain the broth.Cabbage cut into thin strips, warm up in a small amount of salted water and drain in a colander. Put the cabbage in the broth, add the grated cheese.

Boiled meat cut into bars with a length of 3-4 cm, again put in the broth and bring to a boil. Sausages cut into strips and dip it into the soup, season with salt, add the nutmeg, pour in the wine, bring to the boil and remove from heat.

When serving, sprinkle with chopped parsley.