Tangy Rhubarb Soup
User Reviews
4.7
45 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
40 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
393 kcal
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Course
Main Course, Soup
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Cuisine
Romanian
Tangy Rhubarb Soup
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Experience a remarkable blend of flavors: a deliciously tangy-sweet rhubarb soup with tomatoes accompanied by a savory bacon omelet.
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Ingredients
Rhubarb and tomato soup:
- 2-3 rhubarb stalks depending on size, about 9 oz/250 g
- 2 medium onions
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon sugar + more to taste
- 4 cups chicken stock 1 liter Note 1 – Vegetarian version
- 2 cups pureed /sieved tomatoes/passata 500 g, Note 2
- ¾ cup heavy cream 6 fl. oz/ 175 ml
- 1 large sprig lovage Note 3
Bacon eggs:
- 4.5 oz smoked bacon 125 g
- 1 tablespoon vegetable oil
- 6 large eggs
- 4 tablespoons milk
- ½ teaspoon sweet paprika powder
- fine sea salt and freshly ground black pepper
Instructions
Rhubarb Soup:
- Prepare vegetables: Clean and chop the rhubarb stalks into small pieces. Chop the onions finely. 9 oz/ 250 g rhubarb + 2 onions
- Sauté: Heat the oil and cook the rhubarb and the onions until they are softer, 3-4 minutes. 2 tablespoon oil
- Sprinkle the paprika powder on top and stir for another minute. 1 teaspoon paprika
- Add sugar, stock, and tomatoes. If you are using dried lovage, add it to the soup now. Fresh lovage should be added at the end. 1 teaspoon sugar + 4 cups/1-liter stock (+ 1 teaspoon dried lovage if using or other dried herbs like thyme) + 2 cups/ 500 g pureed tomatoes
- Simmer: Bring the soup to a boil and simmer for 15-20 minutes or until the rhubarb is completely soft. Blend the soup with an immersion blender (Note 4).
- Add cream and adjust the taste with salt and pepper and more sugar to taste. The rhubarb soup should taste sweet and sour. ¾ cup/ 175 ml heavy cream + more sugar, salt and pepper
- Stir in the chopped lovage, cover the pot, and let it stand while you prepare the eggs.1 sprig lovage
Bacon omelet:
- Cook the bacon: Chop it and cook the cubes in 1 tablespoon oil in a non-stick pan. 4.5 oz/ 125 g bacon + 1 tablespoon oil
- Beat the eggs and milk in a small bowl; add the sweet paprika, salt, and pepper. 6 large eggs + 4 tablespoon milk + ½ teaspoon sweet paprika powder + salt + pepper
- Cook eggs: Pour the eggs over the bacon in the pan and let them get slightly set. Start pushing the cooked portions from the edges of the pan towards the center so that the uncooked eggs can also touch the bottom of the pan. Tilt the pan and push the eggs around until they are all cooked.
- Break the omelet into rough pieces and serve them on top of the soup.
Equipments used:
Notes
- Vegetarian version:
- Tomatoes: Not tomato paste or tomato sauce. Pureed, sieved tomatoes, or passata are all uncooked, pureed tomatoes. You can also blend the same amount of canned tomatoes until smooth.
- Lovage: If fresh lovage is unavailable, it can be replaced with 1 teaspoon of dried lovage, which should be added to the pot with the stock. Alternatively, use 1 teaspoon of dried thyme or replace the fresh lovage with fresh basil.
- Blending the soup: I recommend blending soups or any other hot liquids with an immersion blender; it’s safer than using a stand blender (See blog post if using a stand blender).
- Use vegetable stock instead of chicken stock.
- Cook the eggs without bacon.
- Or replace the bacon with finely chopped spring onions, fresh herbs (dill or chives are great), sauteed mushrooms (or other vegetables), or grated cheese (See blog post for more details).
Nutrition Information
Show Details
Serving
1portion from 6
Calories
393kcal
(20%)
Carbohydrates
22g
(7%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
237mg
(79%)
Sodium
534mg
(22%)
Potassium
913mg
(26%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1459IU
(29%)
Vitamin C
16mg
(18%)
Calcium
128mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 393kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 237mg | 79% |
| Sodium | 534mg | 22% |
| Potassium | 913mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1459IU | 29% |
| Vitamin C | 16mg | 18% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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