# Rest the
chickpeas in water for overnight. The day after, boil it. Cut the
cabbage leaves into a few pieces and cut the
onion also into a few pieces.
# Put the prepared ingredients into the blender, add 1 cup water on the mixture and blend until it turns to puree.
# Put the prepared mixture into the pot and add 3 cups water on it. Place the pot over medium heat.
# Cook the mixture by stirring time to time. When the soup reaches to the boiling temperature, turn the heat to low, add butter and salt in it.
# After cooking the soup for 5 minutes, remove the pot from the stove and fill the soup into deep bowls or deep plates.
# Sprinkle grated kasar
cheese all over, and then serve it.
