How to Cook a Wild Herbal Soup (May Be Veg(etari)an, Too)

by Natalya Zhigileva


  • 200 Grams Nettles
  • 200 Grams Sorrel
  • 200 Grams Rhubarb
  • 5 ⅔ Little young potatoes
  • 5 Lime leaves
  • 3 Nests of Funchosa
  • 2 Eggs
  • Organic soy sauce
  • Tofu
  • Black pepper
  • Instructions

    Step 1

    Pick your herbs up from a garden or park or forest, but far from automobile roads and factories/plants/ construction sites.

    Step 2

    Actually you can use just one kind of any herb, or any 2 kinds and in any desired proportion, just remember that sorrel and rhubarb are sour. Sort ur herbs off any strange plants.

    Step 3

    Prepare a mix of 1 cup of simple white vinegar per 1 litre of cold water (in proportion to the volume of ur herbs, the water top shall be over the herbs).

    Step 4

    Soak the herbs in the mix min 10 min if you've found them in ur granny's chemical-free garden; 30 min if in other looking natural places (mine's the first case)

    Step 5

    Boil about 2 liters of water (I boil in an electric teapot). Meanwhile peel ur potatoes and cut them to cubes

    Step 6

    Put the potatoes into a 3-l pan or, in my case, to a multicooker. Pour 2 l of boiled water over them. Turn on the heat or put ur multicooker to a soup mode

    Step 7

    While potatoes are boiling, pour off the vinegar-water mix, put the herbs into a sieve, rinse them with cold water thoroughly, put them to a clean towel and dry

    Step 8

    Cook the potatoes until they got al dente that u can determine by tasting or with a fork.

    Step 9

    Cut the herbs. Don't cut too little or thin, they will shrink when boiled. Cut the nettles

    Step 10

    Cut the rhubarb

    Step 11

    Cut the sorrel

    Step 12

    Cut and add all stems, too - we want their vitamins. But chop them really fine since we dont want to pull their fibers from our teeth.

    Step 13

    After the potatoes have been boiled for about 10 min and become al dente, add ur herbs and lime leaves to the water with boiled potatoes. Remember: herbs shrink a lot in water;

    Step 14

    The sour leaves immediately become brownish; nettles keep their emerald color.

    Step 15

    Add ur funchosa or whatever instant noodles. Stop the heat in 5 min

    Step 16

    If not vegan, boil the eggs 5-7 minutes meanwhile; take them off heat and put under the cold shower for a while - they will peel off better

    Step 17

    Chop halfegg to ur soup cup. My son prefers a whole egg.

    Step 18

    I prefer tofu instead of eggs

    Step 19

    Add the ground pepper and salt (hymalaian pink salt in our case)

    Step 20

    Organic soy sauce instead of salt in my case

    Step 21

    Pour the soup into the cups.

    Step 22

    You can whiten your soup with a sour cream, yoghurt or soy yoghurt

    Step 23