Rhubarb Soup
4 servings
30 minutes
Rhubarb soup is a refreshing and light dish from German cuisine, where rhubarb is valued for its tart note and thirst-quenching ability. Its history is linked to spring eating traditions when seasonal products are used to the fullest. The delicate tartness of rhubarb harmonizes with the softness of sour cream, creating a balance of flavors – refreshing, slightly sweet, and velvety. The starch gives the soup a pleasant thickness, making it richer. Served chilled, it is perfect for warm weather. Rhubarb soup can be used not only as a main dish but also as a dessert treat, especially with an extra serving of fresh fruits or honey. It is a unique example of how familiar ingredients transform into an elegant and unusual culinary creation.
1
Wash the rhubarb stalks 2-3 times in cold water, cut into cubes, immerse in boiling water, and cook until done.
- Rhubarb: 950 g
2
Mash the prepared rhubarb with the broth, add sugar, and bring to a boil. Then thicken with starch dissolved in cold boiled water and place in a cool place.
- Rhubarb: 950 g
- Sugar: 200 g
- Potato starch: 40 g
3
Season the cold soup with sour cream.
- Sour cream: 80 g
