About this variation of soup that I learned in the beginning of this fall, and a big fan of the first dishes that caught fire! Of course, soup is an iconic dish on Russian table, of course, recipes are good, of course, the taste and smell of the soup lingers everywhere, from restaurants, ending a six-meter kitchens..., but the soup Khryapa ( in some places referred to as the lower, the food in cabbage leaves), on our tables, it's still a gimmick. In the old days the dish was the most casual, affordable meal lowest, poorest classes of Russia, and today... today you get these leaves..)) Where?? Neither the market nor in the store you can't buy them, because they are cut immediately in the field and retained for later humus. But having parents of truckers, I was able to get such precious rough, green leaves. The cooking process takes not much time, but that's a long song cut ( better chopping), and the salting.