Spring Meatless Nettle and Sorrel Soup Cooked in a Cauldron over a Campfire
Wholesome, budget-friendly, interesting, tasty, and quick. A meatless, springtime, traditional Slavic dish, vegetarian cooking, an economical family meal, a green soup, a light dish, and something unusual.
Updated : 15 May, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Potato
400 grams
Onions
400 grams
Carrot
100 grams
Dried mushrooms
150 milliliters
Vegetable oil
4 liter
Water
6
Laurel leaf
to taste
Salt
to taste
Peppercorns
to taste
Allspice
200 grams
Sorrel
200 grams
Nettle
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before starting, prepare the ingredients. Cut the potatoes into large pieces.
Step 2
Grate the carrots on a coarse grater.
Step 3
Separate the nettle leaves from the stems and chop them together with the sorrel, as you would for a salad.
Step 4
Chop the onion more finely for sautéing.
Step 5
Pour about 150 g of sunflower oil, about 2/3 cup, into the cauldron.
Step 6
Stew the onion and carrots over low heat.
Step 7
Add water.
Step 8
Then season the soup with salt and pepper, add the bay leaf and the mushrooms.
Step 9
Add the potatoes and cook until done after the soup comes to a boil.
Step 10
Add the chopped greens at very low heat. Let the soup simmer for 5 minutes. After that, the soup will be ready. Enjoy your meal!
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