First prepare the dressing for the soup: sour cabbage, seaweed (dry rectangular sheets, for sushi) and vegetable oil for frying (whatever you like). In addition to filling, for soup you need: grits, water and salt. Best soup turns out with green lentils (holiday version). In addition, perfectly goes with fine vermicelli (casual option, a delicious and almost instant: 5-10 minutes). A good option with the usual peas. And quite edible with barley. That is all that I have tried from cereals.

Take sauerkraut and cut it to conveniently eat it in a soup.

Take four rectangular dry sheet of seaweed and Astrium their short sticks.

Put on the fire pan, preferably with a thick bottom, pour oil. When oil is hot, spread sauerkraut and fry on the fire a little more than average. From the cabbage will start to evaporate acid and water. Then the cabbage starts to brown, becoming Golden brown in places. At this point, the fire should be reduced to medium and the cabbage a good stirring in order not charred. Then add to the pan with strips of seaweed and carefully (slowly!!! to less stick together) mix it with sauerkraut. Then cook the filling for another 5-10 minutes. Finished filling can be folded into a jar and store in the fridge, I think a month for sure. I have the experience of keeping such dressings on the balcony for two weeks at a temperature of from +5 to +10, everything was fine.

A pound of lentils (soaked weight in the form of) pour 1.5 liters of water, put on fire and cook for 20 minutes after boiling. Add 200 grams of the filling, sprinkle with salt and cook for another 10-15 minutes.

This soup with the option of small pasta I was saved in the post. There were frequent trips and sometimes just don't have the energy to cook something. Harvested refills in a day for a week and in critical situations instead of suhomjatka I had a great delicious soup in five minutes. If you do not have seaweed, you can make the dressing without it. In the soup you can add greens and in General what the soul asks. I like the soup to preselvat chetvergova salt, it turns out very fragrant. Bon appetit!