How long to cook rhubarb soup?

Rhubarb soup cook for 45-55 minutes.

Simple rhubarb soup

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 onion – a large bunch
Laurel 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 into small cubes.
2. Rinse 2 carrots, peel them carefully and cut into thin strips.
3. Rinse one large or two medium parsley roots, peel and cut into thin strips.
4. Hard boil 4 eggs and pour 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 cook 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 boils, reduce it to medium and lower the prepared vegetables into the pan: peas, potatoes, carrots and parsley.
4. Rub the boiled rhubarb stalks 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 taste to the soup.
7. 3 minutes before the end of cooking, throw chopped dill and green onions into the soup.
8. Hot soup can be served immediately, garnished with a sprig of parsley.

summer rhubarb soup

Water – 2 liters
Zucchini – 350 grams
Rhubarb – 1 stalk
Sorrel – 1 bunch
Carrots – 1 piece
Onion – 1 medium head
Potato – 1 piece
Egg – 3 pieces

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

How to cook rhubarb soup
1. Put a pot with 2 liters of water on a large fire.
2. Bring the water to a boil, then reduce the heat to medium.
3. Pour the chopped carrots, onions and potatoes into the water and cook the 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. Dip half of a hard-boiled egg into each bowl of soup.