Grey cabbage soup for winter

First we need cabbage crumbs . I'll tell you how to do it.
It is necessary to have green leaves of white cabbage, which are called integumentary. Such leaves are usually not used at all - they are torn off. To make the soup even tastier, dark cover leaves are diluted with light ordinary ones. You can also use cabbage heads, three pieces. I usually add more white leaves, because dark ones aggravate stomach problems.
Cabbage leaves should be thoroughly washed and chopped into crumbs, make such a section of cabbage, that is, crumbs.
Put the chopped leaves into a tub and pour boiling water (preferably a decoction with juniper twigs for disinfection). Then drain the boiling water.
Now add a handful of rye flour and a handful of salt to the crumble, mix. Pour five liters of boiling water over the cabbage, cover it with gauze and a warm blanket. Leave it overnight.
In the morning, remove the blanket, leave the gauze. The barrel should stand for up to five days - the fermentation process will take place in it. Poke cabbage with a stick every day, releasing gases. As soon as the foam disappears from the surface, the cabbage is ready.
Now put a flat wooden lid on top, and put pressure on it. Excess brine (liquid completely covers the oppression) to bail out.
Our grey cabbage soup is ready for winter. You can use them for other dishes, you can serve them instead of salad.
We are cook delicious gray cabbage soup .
Chop potatoes, carrots, onions. Put the potatoes to boil in salted water. Fry onions and carrots in vegetable oil. Add the cabbage to the roast and simmer for 10 minutes.
In a saucepan where potatoes were cooked, mash it with a fork, add toasting, spices. And cook for about an hour until the cabbage becomes soft.
Then turn off the heat, cover the soup with a lid and leave for half an hour on the stove. Season with fresh dill and sour cream.