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Spring cabbage soup, lean nettle and sorrel in a cauldron over a fire

Spring Nettle and Sorrel Soup (Meatless), Cooked in a Cauldron over a Fire

Healthy, thrifty, interesting, tasty, and quick. An old-fashioned, meatless, springtime, traditional dish—Russian cuisine, vegetarian cooking, an economical family meal, a green soup, light and a little out of the ordinary.

The Patricks channel

Recipe author

Spring cabbage soup, lean nettle and sorrel in a cauldron over a fire

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Composition / ingredients

Servings:

Potatoes

Onion

400

Carrots

400

Dried mushrooms

100

Vegetable oil

150

Water

Bay leaf

Salt

Peppercorns

Allspice

Sorrel

200

Nettle

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 38 % 3 g

Carbohydrates 50 % 4 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Before you start, prep the ingredients. Cut the potatoes into large pieces.
Step 2:

Grate the carrots on the coarse holes.
Step 3:

Pull the nettle leaves off the stems and cut them, along with the sorrel, as you would for a salad.
Step 4:

Chop the onion fairly fine for sautéing.
Step 5:

Pour about 150 ml of sunflower oil into the cauldron.
Step 6:

Sauté the onion and carrots over low heat.
Step 7:

Add the water.
Step 8:

Then season the soup with salt and pepper, and add the bay leaves and mushrooms.
Step 9:

Add the potatoes and, once it boils, cook until they're tender.
Step 10:

Add the chopped greens over the lowest heat. Let it gently simmer for 5 minutes. After that, the soup is ready. Enjoy!

A very simple recipe for spring green soup. This meatless soup is light in every sense. The dish comes down to us from the old days of traditional Russian cooking. Our ancestors made this spring soup from nettle and sorrel mainly because the winter food stores—put up since autumn—were running out. Poorer families couldn't afford to eat meat all the time, so a meat broth was a real luxury for many. But even without meat, time perfected this soup. Anyone who had dried mushrooms gave it a wonderfully rich, savory flavor. Unlike the long-simmered day-old cabbage soup, this one was quick and easy to make. And of course, one of its great virtues is the abundance of vitamins from the sorrel and nettle. Different parts of Russia made it differently—you can tell from the addition of turnip, for instance: some people used potatoes, others turnips. These days you don't need a wood stove or a cauldron at all. A regular slow cooker gives you the same result as cooking over a campfire. Even a beginner cook can make this soup easily in an ordinary kitchen. I recommend everyone give it a try—it's delicious!