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

A very simple recipe for spring cabbage soup. Lean soup is a very light soup in every sense. The recipe for this dietary dish came to us from the ancient times of cooking Russian cuisine. Spring soup was prepared by our ancestors from nettles and sorrel at that time, mainly because of the end of winter food supplies, which people had been stocking up since autumn. Those people who belonged to the poor population did not have the opportunity to eat meat all the time. Therefore, meat broth for cabbage soup was a great luxury for many. But of course, even without meat, this soup was brought to perfection by time. In any case, those who had dry mushrooms gave this soup a very pleasant and rich taste. Unlike the daily stewed cabbage soup, this dish was prepared quickly and easily. To all the advantages of this soup, of course, it is necessary to include a huge amount of vitamins that sorrel and nettle gave. In different parts of Russia, this dish was prepared in different ways, at least one can judge by the addition of turnips. Some people ate potatoes, others turnips. Nowadays, this soup can be cooked without any oven and cauldron. If you have a regular slow cooker, you can get the same result as when cooking on a campfire on the stove. Even not the most experienced hostess can cook soup elementary in an ordinary kitchen. I recommend everyone to try cooking! It's very tasty!