How much rhubarb soup to cook?

Cook rhubarb soup for 45-55 minutes.

Simple rhubarb soup

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
Pepper peas - 5 pieces
Dill - small bunch
Salt to taste

Food preparation
1. Rinse 6 potatoes under running water, peel them and cut into small cubes.
2. Wash 2 carrots, peel them gently and cut into thin strips.
3. Wash one large or two medium parsley roots, peel and cut into thin strips.
4. Boil 4 eggs hard-boiled and cover the finished eggs with cold water for 8 minutes.
5. After 8 minutes, drain the water from the eggs, 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 fire comes to a boil, reduce it to medium and put prepared vegetables: peas, potatoes, carrots and parsley in a saucepan.
4. Rub the cooked rhubarb stalks through a sieve along with the eggs.
5. Cook the soup over medium heat for about 25 minutes until the vegetables are tender.
6. Season the soup with salt to taste.
7. Throw chopped dill and green onions into the soup 3 minutes before the end of cooking.
8. The hot soup can be served immediately, garnished with a sprig of parsley.

Summer rhubarb soup

Products
Water - 2 liters
Zucchini - 350 grams
Rhubarb - 1 stalk
Sorrel - 1 bunch
Carrots - 1 piece
Onion - 1 medium head
Potatoes - 1 piece
Egg - 3 pieces

Preparing food for rhubarb soup
1. Wash 1 zucchini under running water, peel and cut into cubes.
2. Wash, peel and dice 1 potato.
3. Peel carrots, rhubarb stalk and chop finely.
4. Rinse 1 bunch of sorrel.
5. Peel the onion and chop finely.
6. Hard boil 2 eggs and peel them.

How to make rhubarb soup
1.Put a saucepan with 2 liters of water over high heat.
2. Bring water to a boil, then reduce heat to medium.
3. Put chopped carrots, onions and potatoes into water and cook vegetables for 15 minutes.
4. Add finely chopped zucchini, rhubarb and a bunch of chopped sorrel.
5. Salt the soup and cook over medium heat for another 15 minutes.
6. Put half a hard-boiled egg into each bowl of soup.

November 20, 2015 Last update June 7, 2020Author / Editor - Lydia Ivanova

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How much to cook › Soups › Rhubarb