• 6 cups of water or your favorite stock 
  • 1 medium onion, chopped
  • 2 medium carrots, shredded
  • 3 medium potatoes, diced
  • salt and pepper to taste
  • 1 bunch of sorrel
  • 1 bunch of stinging nettle
  • 3 hard-boiled eggs
  • 3 tsp sour cream (optional)


Bring water or stock to a boil.  Add potatoes and let boil on  low heat for about 10 minutes.  If desired, sauté onions and carrots, add them to the soup.

Meanwhile boil about 3 cups of water.  Carefully place nettle in a colander, and pour boiling water over it.  Your nettle should not be stingy any more!

Remove stems and chop sorrel and the nettle, divide between the soup bowls.

Shell the eggs and dice them. Distribute with the sorrel/nettle mixture.

Once the potatoes are cooked, adjust the broth flavor with salt and pepper,  pour the soup into the bowls.  The sorrel leaves will turn brown and very soft, while nettle will release it's special flavor and get even brighter and greener.

Serve with sour cream if desired.