Calorie content: Not specified
Time for preparing: 80 minutes
For lunch, be sure to cook rhubarb soup with meat. The recipe for a hot first course with rhubarb is not complicated at all. The soup is sour, hearty and tasty. Only plant petioles are used in cooking, rhubarb leaves are not suitable for food. Any meat is suitable for cooking - pork, beef, lamb and poultry, the taste of the finished dish and the cooking time will differ. In this recipe, I made pork soup. also pay attention to.
It will take 80 minutes to cook. The recipe will make 6 servings.
Ingredients:
- lean pork - 500 gr.;
- rhubarb - 250 gr.;
- potatoes - 300 gr.;
- onions - 150 gr.;
- carrots - 120 gr.;
- tomato - 80 gr.;
- Bulgarian pepper 80 gr.;
- salt, sugar, vegetable oil, seasonings for broth.
Recipe with photo step by step:
Put the meat in a large saucepan, add a bunch of celery and parsley, a few bay leaves. Pour 2.5 liters of cold water, bring to a boil, remove the scale with a slotted spoon. Cook the pork over low heat for about 1 hour, salt to taste 15 minutes until tender.
We take out the meat from the pan, filter the broth, bring it to a boil again.
Throw the chopped potatoes into the boiling broth, cook for 15 minutes until tender. 
Making a gas station. Fry finely chopped onions in hot vegetable oil until translucent. 
Add carrots cut into thin strips to the fried onions, fry them with onions until soft. 
Put the diced tomato and sweet bell peppers, peeled from the seeds, into the pan. Simmer vegetables over medium heat for 15 minutes. 
Put the finished dressing in a saucepan when the potatoes are boiled. 
Cut the meat into large pieces, throw it into the pan after the dressing. 
Rhubarb stalks, if necessary, remove tough fibers, rinse with cold water, and chop finely.
Toss the chopped rhubarb into the boiling soup. Cooking everything together 4-6 minutes after boiling, salt and add a little sugar to taste. 
Rhubarb cannot be boiled for a long time - delicate petioles will turn into puree very quickly. This will not affect the taste in any way, but it will be problematic to find pieces of rhubarb on the plate. My family just love this one, I advise you to try it too. 
Serve on the table hot, sprinkle with herbs, season with sour cream.
In ancient times, it was the correct and healthy food that was an indispensable key to health and vitamins for a person, because then 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. A variety of such dishes will help you find the option that best suits your taste.
Recipe # 1: Rhubarb Soup with Egg and Spices
Ingredients:
Making the rhubarb and egg soup:
If you use bread, then cut it into small slices and dry in the oven. But you can always just take wheat crackers. We wash and peel the rhubarb. Although you can leave it - then the soup will take on a pinkish tint. Keep in mind that you will take a long time to peel rhubarb from the skin. Therefore, if you do not want to waste time on this manipulation, nothing terrible will happen. Moreover, many scientists talk about the high content of vitamins and minerals in rhubarb peel.
Cut the rhubarb stalks into pieces, mix with breadcrumbs and pour boiling water. Add cinnamon and cloves, then bring to a boil and cook for 10-15 minutes without a lid. Remember to stir the rhubarb periodically. You need to cook the mixture until the stems soften. After that, remove the pan from the heat, and grind the contents with a blender to a puree-like consistency.
Now you can add sugar, the amount of which can be adjusted to your liking. It is best to make the soup sweet and sour as a result. When the sugar dissolves, bring it 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 into it, stirring constantly. Gradually add the whipped egg whites. By the way, it is very convenient to do this using a pastry sleeve. Let the dish simmer for a little (1-3 minutes). Then we remove it from the stove and insist. You can put sliced \u200b\u200bfruit in the bottom of the plate before serving. It's great if it's strawberries. Serve the dish cold. It tastes better if you put some sweet cookies and crackers on top.
Recipe # 2: Rhubarb Stalk Soup
Ingredients:
How to make rhubarb soup - instructions:
Fill a saucepan 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 the boiling water. Rhubarb must be boiled under supervision, carefully looking, so that the petioles do not boil. Then, after everything is cooked, the rhubarb stalks are taken out of the pan and a little clove and cinnamon are added to it.
Then, when 5-8 minutes of boiling has passed, the broth that turned out must be filtered through a sieve and boiled again. When it all boils, you need to put 4 tablespoons of starch in the soup, which was first preliminarily diluted in cold boiled water. When the dish boils again, add ½ cup of lemon juice to it.
Then you need to turn off the stove, put the rhubarb that you cooked earlier in the soup and let it cool. After it has cooled down, you can serve it to the table. It will be just wonderful if bread croutons are served to this cold and tasty soup in the summer heat.
Recipe number 3: rhubarb soup with kefir
Ingredients:
We clean the rhubarb from fibers, cut and boil in sugar syrup. Just make sure that the rhubarb is not overcooked. After that, remove it with a slotted spoon and refrigerate. 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
Behind a long winter, our body missed vitamins, natural, not frozen or synthetic. This is where the first greens come to the rescue. I really love this light, almost summertime soup. It can be cooked in meat broth and with meat, or you can just cook it on vegetables. And so and so very tasty! Because rhubarb gives an amazing sour-delicate taste.
The main hero of the occasion - here he is! In his best!
I have my own rhubarb, but if you do not have a plot, you will have to rely only on purchased or "give-and-take")))
Rhubarb is an amazing plant that has a thousand-year history. Very useful! And May is the very time when everything goes for rhubarb food - both leaves and petioles. In summer, the leaves cannot be eaten, they will coarse and lose their culinary value.
I never fry anything in summer soups. It is necessary to give the body a rest from carcinogens! Only vegetables and cooking! Of course, you can't do without potatoes.
Rhubarb is quite a popular product in cooking. It is used to prepare both first and second courses, and a wide variety of desserts. Probably the most famous today is the rhubarb pie, a recipe for which every housewife has.
We suggest making a light soup with the leaves of this tasty and healthy product. There are many options for this dish. But whatever ingredients you use in the soup, rhubarb successfully sets off, boldly enhances, and skillfully emphasizes the taste of all components, making the dish original and very tasty.
Light and pleasant sourness in the soup will pleasantly surprise everyone who tastes this wonderful soup for the first time.
Soup Ingredients: 
1. We wash the rhubarb leaves after separating them from the stem. Since rhubarb can be eaten whole, it is not necessary to throw out the stems. They can be successfully used as a filling for pies or to make compote. Rhubarb leaves can be picked by hand or cut into small strips.
2. Peel and rinse carrots and onions under running water. Grate the carrots with large holes. Cut the hand into quarters.
3. Peel the potatoes, wash and cut into medium sized cubes.
4. Heat some sunflower oil in a frying pan. Pour the previously prepared carrots and onions into a pan and fry in oil until golden brown.
5. Immerse the potatoes in the boiling broth first. After 20 minutes, when the potatoes are almost cooked, we send the fried carrots and onions to the pan.
6. To bring the rhubarb soup to taste, we will use a minimum of spices. We need black ground pepper, bay leaf.
7. Add spices to the soup. Salt to your liking.
8. It's time to dip the prepared rhubarb leaves into the pot.
9. Bring the soup to a boil and continue to cook on very low heat for 10 minutes. Then turn off the stove and simmer the soup for another 10 minutes.
Remember how hot it is for those who work under the scorching rays of the sun! Combine harvesters, field workers and builders cannot be envied, especially in the spring and summer, when the air temperature rises above 25 degrees. For a delicious meal, prepare a cold rhubarb and sorrel soup.
This is prepared quickly, the wallet is not emptied, but how many health benefits! And now the recipe:
1. Chop the large sorrel leaves and the thick "legs" of the peeled rhubarb with a sharp knife.
2. Pour the green mass into an enamel pot of boiling water.
3. After 5 minutes, add salt and turn off the hotplate if you do not want to get loose algae.
4. Let the mixture cool down.
5. Add green onions, fresh cucumber, boiled eggs, potatoes, dill to the cold soup.
6. Season with sour cream.
Enjoy your meal! Soup can be eaten with cold boiled lean meat: beef, chicken, turkey, rabbit. At worst with sausage. Very satisfying and delicious! If such a spring green soup seems sour, add sugar: it is better to do this while cooking, or while the broth is still warm.
What makes blog articles interesting and blog popular? What is the secret of the popularity of a blogger who gathers a large subscriber 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. How? By the way, not only the question, but also the answer is described in detail on one of my blogs. (Or maybe more than one) 🙂
And the marathon of Spring Greens articles on my blog continues, and this article on cold rhubarb soup is not the last of them!
