Composition / ingredients
Step-by-step cooking
Step 1:
To make rhubarb soup, you 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 boiling water. We throw chopped rhubarb into it and keep it on fire until the rhubarb becomes soft and pliable. It will take us at least five minutes.
Step 4:
Add sugar to the pan and turn down the heat.
Step 5:
Take a separate container and dilute the starch in it. Remember - 25 grams of starch per 120 grams of water.
Step 6:
The contents of the container go into our liquid. Pour, but not all at once, but in portions, without ceasing to stir the soup with a spoon. Try not to let the soup come to a boil.
Step 7:
As the liquid begins to thicken, remove the pan from the heat and salt the soup.
Step 8:
Rhubarb soup is ready. Add sour cream to taste and taste.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Potato starch - 300 kcal/100g
