Rhubarb Soup

Rhubarb soup is a great choice for a first course. Everyone will love it! Give rhubarb soup a try sometime. I'm sure you'll like it!

Recipe author

Servings:

Rhubarb

500

Water

Sour cream (sour cream/cream — topping, optional)

100

Sugar

150

Potato starch

Salt

0.2

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 9 % 1 g

Carbohydrates 91 % 10 g

53 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 20 min

Step 1:

To make rhubarb soup, you'll need: water, rhubarb, sugar, salt, starch, and sour cream.
Step 2:

Cut the rhubarb into small pieces.
Step 3:

Heat a pot of water to a boil. Add the chopped rhubarb and keep it over the heat until the rhubarb turns soft and tender. This takes at least five minutes.
Step 4:

Add the sugar to the pot and turn down the heat.
Step 5:

In a separate container, dissolve the starch. Remember: 25 grams of starch per 120 grams of water.
Step 6:

The contents of the container go into our soup. Pour it in, but not all at once — in batches, stirring the soup with a spoon the whole time. Try not to let the soup come to a boil.
Step 7:

As the liquid starts to thicken, take the pot off the heat and salt the soup.
Step 8:

The rhubarb soup is ready. Add sour cream to taste and give it a try.