The easiest rhubarb soup recipe. Recipe: Summer rhubarb soup - Spring joy! Features of preparing rhubarb soups

In ancient times, it was proper and healthy food that was the indispensable key to health and vitamins for a person, because at that time various kinds of vitamin tablets and bio supplements were not yet famous. In those days, rhubarb and dishes based on it were highly valued due to its beneficial properties and positive effects on the human body.

Rhubarb soup is a quick and easy way to replenish your body in a delicious way. Rhubarb goes well with vegetables, cereals, as well as meat and mushrooms. The variety of such dishes will help you find the option that best suits your taste.

Recipe No. 1: Rhubarb soup with egg and spices

Ingredients:

• 300 grams of wheat bread;
• 500 grams of rhubarb stems;
• 1.5 liters of water;
• 0.5 grams of cinnamon;
• 0.5 grams of cloves;
• 100 grams of sugar;
• 2 eggs;
• 200-250 grams of sour cream;
• 5 grams of vanilla sugar.

Making rhubarb and egg soup:

If you use bread, you need to cut it into small slices and dry it in the oven. But you can always just take wheat crackers. Wash the rhubarb and remove the skin. Although you can leave it - then the soup will acquire a pinkish tint. Please note that it will take you a long time to peel the rhubarb. Therefore, if you don’t want to waste time on this manipulation, nothing bad will happen. Moreover, many scientists talk about the high content of vitamins and minerals in rhubarb peel.

Cut the rhubarb stems into pieces, mix with breadcrumbs and pour boiling water over them. Add cinnamon and cloves, then bring to a boil and cook for 10-15 minutes without a lid. Remember to stir the rhubarb periodically. Cook the mixture until the stems soften. After this, remove the pan from the heat and grind the contents using a blender to a puree-like consistency.

Now you can add sugar, the amount of which can be adjusted at your discretion. It is best for the resulting soup to be sweet and sour. When the sugar dissolves, bring to a boil again. Separate the whites from the yolks. Mix the yolks with sour cream, and beat the whites with vanilla sugar.

As soon as the soup boils, add the yolk with sour cream, stirring constantly. Gradually add whipped whites. By the way, this is very convenient to do using a pastry sleeve. Let the dish simmer a little (1-3 minutes). Then remove it from the stove and let it sit. Before serving, you can add chopped fruit to the bottom of the plate. It's great if it's strawberries. Serve the dish cold. It will be tastier if you put some sweet cookies and crackers on top.

Recipe #2: Rhubarb Stem Soup

Ingredients:

• sugar - 2 cups;
• young rhubarb stems - 800 gr;
• cloves and cinnamon;
• starch - 4 tbsp. l;
• lemon juice - ½ cup.

How to make rhubarb soup - instructions:

Fill the pan with 2 liters of water and place on the stove, bringing the water to a boil, then add granulated sugar to it, cut the young rhubarb stalks into small pieces and throw them directly into boiling water. Rhubarb must be cooked under supervision, watching carefully, so that the petioles do not become overcooked. Then, after everything is cooked, the rhubarb stalks are taken out of the pan, and a little cloves and cinnamon are added to it.

Then, when 5-8 minutes of boiling have passed, the resulting broth must be strained through a sieve and boiled again. When all this is boiling, you need to put 4 tablespoons of starch into the soup, which was first diluted in cold boiled water. When the dish boils again, add ½ cup of lemon juice.

Then you need to turn off the stove, put the rhubarb that you prepared earlier into the soup and let it cool. After it has cooled it can be served. It will be simply wonderful if you serve bread croutons with this cold and tasty soup in the summer heat.

Recipe No. 3: Rhubarb soup with kefir

Ingredients:

• 1 liter of kefir;
• 200 grams of rhubarb;
• sugar, cinnamon, lemon zest to taste.

We clean the rhubarb from fibers, cut it and boil it in sugar syrup. Just be careful not to let the rhubarb boil over. After this, remove it with a slotted spoon and cool. Mix kefir with cold syrup of cinnamon, rhubarb and grated lemon zest. Pour the soup into bowls and add the boiled rhubarb.

Rhubarb soup recipe video

Remember how hot it is for those who work under the scorching rays of the sun! Combine operators, field workers and builders are not to be envied, especially in the spring and summer, when the air temperature rises above 25 degrees. To treat them to a delicious lunch, prepare cold rhubarb and sorrel soup.

This is prepared quickly, it doesn’t empty your wallet, but it has so many health benefits! And now the recipe:

1. Chop large sorrel leaves and thick “legs” of peeled rhubarb with a sharp knife.
2. Throw the green mass into an enamel pan with boiling water.
3. After 5 minutes, add salt and turn off the burner if you do not want to get loose algae.
4. Let the mixture cool.
5. Add green onions, fresh cucumber, boiled eggs, potatoes, dill to the cold soup.
6. Season with sour cream.

Bon appetit! The soup can be eaten with cold boiled lean meat: beef, chicken, turkey, rabbit. At worst with sausage. Very filling and tasty! If this spring greens soup seems sour, add sugar: it is better to do this during the cooking process, or while the broth is still warm.

What makes blog posts interesting and a blog popular? What is the secret of the popularity of a blogger who collects a large subscription base and a bunch of comments? What is the difference between an interesting article and “just an article”? All these questions can be answered with just one word. Which one? By the way, not only the question, but also the answer is described in detail on one of my blogs. (Or maybe not on one) :)

And the marathon of “Spring Greens” articles on my blog continues, and this article about cold rhubarb soup is far from the last of them!

Products
Water - 3 liters
Rhubarb - 200 grams
Green peas - 200 grams
Medium carrots - 2 pieces
Egg - 4 pieces
Medium potatoes - 6 pieces
Parsley (large root) - 1 piece
Sour cream 18% fat - 7 tablespoons
Green onions - large bunch
Bay leaf - 3 pieces
Peppercorns - 5 pieces
Dill - a small bunch
Salt - to taste

Food preparation
1. Rinse 6 potatoes under running water, peel them and cut them into small cubes.
2. Wash 2 carrots, carefully peel them and cut into thin strips.
3. Wash one large or two medium-sized parsley roots, peel and cut into thin strips.
4. Hard-boil 4 eggs and pour cold water over the finished eggs for 8 minutes.
5. After 8 minutes, drain the water from the eggs and peel the eggs.
6. Pour water into a small saucepan and boil 200 grams of rhubarb in it for 10 minutes.
7. Finely chop a bunch of green onions and a bunch of dill.

How to make rhubarb soup
1. Pour 3 liters of water into a saucepan and bring to a boil.
2. Add 3 bay leaves and 5 peppercorns.
3. When the heat comes to a boil, reduce it to medium and put the prepared vegetables into the pan: peas, potatoes, carrots and parsley.
4. Rub the boiled rhubarb petioles through a sieve along with the eggs.
5. Cook the soup over medium heat for about 25 minutes until the vegetables are soft.
6. Add salt to the soup to taste.
7. 3 minutes before the end of cooking, add chopped dill and green onions into the soup.
8. Hot soup can be served immediately, garnished with a sprig of parsley.

From rhubarb most often they make jam, bake pies and cook compotes. Few people know that this plant is perfect for making savory soups with meat!

Features of preparing rhubarb soups

The peculiarity of preparing rhubarb soups is that it is not recommended to subject the chopped stems to prolonged heat treatment. That is, cook for no more than 10 minutes, otherwise the nutritional value of the product is reduced, and most of the nutrients and vitamins are lost. Rhubarb in any form is used for soups, the main thing is that it is clean, chopped and suitable for consumption.

Technology for preparing meat soup with rhubarb

Take about 0.7 kg of absolutely any fresh meat (pork, beef, lamb, turkey), if necessary, defrost and cook on low heat until fully cooked. Since the meat can be any kind, its cooking time will be different for everyone - from 1 to 3 hours. During the cooking process, as usual, descale and salt. After the meat is cooked, it is removed and cut into fibers, after which it is cut into cubes with a side of about 2 cm.

After the meat, parsley is fried - take a small bunch, about 100 grams and 50 grams of fresh mint. They do not sauté for a long time, just enough for the greens to become soft and “give up” their seductive aroma.

All ingredients are placed in the broth that has boiled by this time, add salt, and add a pinch of black pepper. Add 100 grams of rice, washed and pre-soaked in cold water, to the pan and cook for 20 minutes after boiling. As soon as the rice is ready, taste the dish again “for salt and pepper” and add the necessary ingredients. If you wish, you can add something else to your taste.

Lastly, add 300 grams of rhubarb (any kind you have on hand) and let the soup simmer a little more, but no more than 10 minutes. Rhubarb, if it is fresh, needs to be chopped as finely as possible, it will be tastier and more beautiful. After cooking, the soup is additionally sprinkled with chopped herbs - fresh parsley, mint - literally take one small sprig at a time. Rhubarb soup with meat is served at the table.

This soup will keep for some time in the refrigerator, but can be served warm. The nutritional value of the soup is quite high, it is nourishing, aromatic, tasty, and most importantly – unusual and original!

If rhubarb soup with meat is prepared using chicken or turkey, it can be considered dietary. Children and men will like this soup; it will enrich the body with a large number of mineral components and vitamins. Well, and most importantly, if you use already boiled meat, preparing such a soup will take no more than an hour, which is quite fast and convenient!

Green soup- a soup made from the green leaves of fresh herbs, sorrel or rhubarb. You can also make green soup using spinach. This healthy soup has a specific taste, a little sour, due to the fact that the leaves of the greens used are themselves sour, so do not try to add too much chavel or rhubarb to the green soup. Also, don't overcook the soup as it won't last long. It is better to prepare it fresh, since the cooking time is very fast and there is nothing complicated about it. There is no frying for green soup and all vegetables are simply boiled. If your family is a big fan of sour green soup, good luck... Just freeze it in the summer and you can pamper your family with a tasty and healthy simple soup. You can cook it either with water or using any broth, or even add meat to the soup. I made a soup based on chicken broth, adding boiled poultry to the plate if desired. It turned out very tasty. Both husband and child were very pleased.

My grandmother often prepared this soup for us in childhood, in early spring and summer, when the growth of fresh herbs and, of course, tasty and healthy sorrel or rhubarb was in full swing. I simply adore it and advise all housewives to cook it at least in the warm, hottest time of the year, because you can serve this soup both hot and cold, adding delicious sour cream if desired.

You will need:

• Rhubarb - 5-10 sheets
• Potatoes - 2-3 pcs. (large)
• Onions - 1-2 pcs. (may not be used)
• Green onions - a bunch
• Any greens (dill or parsley) - a bunch (I have parsley)
• Chicken broth - 1.5-2 l.
• Chicken eggs - 5-6 pcs. (1-2 pieces per serving)
• Salt - to taste
• Sour cream - for serving (optional)

How to make delicious and healthy green soup with rhubarb:

To make a delicious green soup, I will use exclusively rhubarb leaves. Young, beautiful, tender and so full of benefits. Cut off the leaves from the stems. We will use the stems to prepare another delicious dish.

We will also use potatoes, onions and green onions, as well as fresh parsley. You can add carrots and any other greens, and use young sorrel instead of rhubarb.

Finely chop the onion and finely chop the potatoes.

I also chop the rhubarb leaves finely.

The broth is already on the stove (ours is chicken), add chopped potatoes, onions and rhubarb into it. Salt the soup to taste. Cook the vegetables until fully cooked. It took me 15-20 minutes.

Add chopped herbs and simmer the soup for another 5-10 minutes.

The soup is ready. And you can add a scrambled egg to the prepared green soup and simply boil it in the soup for 1-2 minutes. But I don’t really like it that way and the resulting dish doesn’t look entirely aesthetically pleasing. I prefer (and this is how my grandmother cooked and how my mother cooks) to simply boil the eggs separately and add them to the soup before serving, simply crumbling it with a knife or cutting it into slices.

This is exactly how I like to serve green egg soup. Children can make soup with finely chopped eggs. I invite everyone to the table, let’s help ourselves, don’t be shy!

Svetlana and my home site wish you all a bon appetit!