Chop the onion and pour into an empty pot. Then leeks, carrots and potatoes cut into large slices and add to the empty pot. Pan filled with 1 liter of cold water and put the fire to boil. After 10 minutes add the chopped and in large pieces dock cubes broth and cabbage juice (or juice from pickled) and mushrooms coarsely chopped (if not small cut and put purposes). Check the water and if you enjoy a rare soups replenish water optional. After 10 minutes, try carrots and if they are willing extinguish the stove. Add parsley and dill and olive oil. If you do not have olive oil can and sunflower sunflower oil. They are added last, as it is believed that the thus retain their valuable substances. sandwiching the pan with a lid and allow to cool. You can garnish the soup while hot with grated cheese (best with * * Grana Padano or Parmigiano * *) or white feta cheese. Summer soup can be served cold and so is ideal for protecting the human body from overheating.