Wash the mash, pour water over 2 servings of soup and cook with the addition of bay leaves and spices until tender. While the mash is being prepared, fry the coarsely chopped mushrooms, bell pepper and garlic in oil. When it is ready, add the cherry slices and fry all together a little more, 3 minutes, so that the cherries do not fall apart completely.
Put the roast in the soup, add salt to taste.
Then add the sea cabbage to the soup (here you need to choose a cabbage salad, high-quality, delicious). Bring the soup to a boil and you're done!