Calorie content: Not specified
Cooking time: 80 minutes

For lunch, be sure to cook rhubarb soup with meat. The recipe for the hot rhubarb first course is not complicated at all. The soup is sour, hearty and tasty. Only plant petioles are used in cooking, rhubarb leaves are not suitable for food. Any meat is suitable for cooking - pork, beef, lamb and poultry, the taste will differ ready meal and cooking time. In this recipe, I was making pork soup. also pay attention to.
It will take 80 minutes to cook. The ingredients in the recipe will make 6 servings.

Ingredients:

- lean pork - 500 gr.;
- rhubarb - 250 gr.;
- potatoes - 300 gr.;
- onions - 150 gr.;
- carrots - 120 gr.;
- tomato - 80 gr.;
- bell pepper 80 gr.;
- salt, sugar, vegetable oil, seasonings for broth.

Recipe with photo step by step:

We put in a large pot meat, add a bunch of celery and parsley, a few bay leaves. Pour 2.5 l cold water, bring to a boil, remove the scale with a slotted spoon. We cook pork on small fire about 1 hour, 15 minutes before cooking, salt to taste.
We take out the meat from the pan, filter the broth, bring it to a boil again.




Throw the chopped potatoes into the boiling broth, cook for 15 minutes until tender.




Making a gas station. In a preheated vegetable oil fry finely chopped onions until translucent.




Add carrots cut into thin strips to the fried onions, fry them with onions until soft.






Put the diced tomato and sweet bell peppers, peeled from the seeds, into the pan. Simmer vegetables over medium heat for 15 minutes.




Put the finished dressing in a saucepan when the potatoes are boiled.




Chop the meat in large pieces, we throw it into the pan after the dressing.




If necessary, clean the stalks of rhubarb from tough fibers, rinse with cold water, and chop finely.
Toss the chopped rhubarb into the boiling soup. Cooking everything together 4-6 minutes after boiling, salt and add a little sugar to taste.






Rhubarb cannot be boiled for a long time - delicate stalks will turn into mashed potatoes very quickly. This will not affect the taste in any way, but it will be problematic to find pieces of rhubarb on the plate. My family just love this one, I advise you to try it too.




Serve hot, sprinkle with herbs, season with sour cream.

After winter, the body needs trace elements and vitamins, which are found in common greens, such as nettles. Soups can be prepared from the plant - green cabbage soup in meat or vegetable broth, as well.

Green cabbage soup with nettle and sorrel

This is a soup recipe with vegetables and fresh herbs. The ingredients are indicated for 2 liters of water.

Required Ingredients:

• on a bunch of nettles and sorrel;
• a few onion feathers;
• dill - a bunch;
• two potatoes;
• bay leaf;
• carrot;
• spices.

Cooking steps:

1. Cut the peeled vegetables into medium-sized pieces and place in boiling water. Cook for 20 minutes.
2. Rinse the herbs and chop.
3. Add spices with herbs, cook for a few more minutes.

The finished soup should be infused to make the taste richer. Serve with sour cream.

Nettle cabbage soup with egg

If your family loves meat, make hearty green cabbage soup with egg and nettle in chicken broth.

Ingredients:

• one and a half liters of broth with meat;
• nettle - a large bunch;
• bulb;
• three potatoes;
• spices;
• three eggs;
• greenery;
• bay leaf.

Preparation:

1. Cut the potatoes into cubes, chop the onion.
2. Remove meat from broth, add vegetables and spices. Cook for 20 minutes.
3. Cut the nettles and put them in the soup.
4. Cut the meat into pieces and add with bay leaves to the broth. Cook for 12 minutes.
5. Remove soup from heat, add boiled eggs, diced and chopped greens.

Green cabbage soup with spinach

Another very healthy green plant is spinach. The leaves contain a lot of iron, vitamins and minerals.

You can replace the meat in the recipe with beans.

Behind the long winter, our body missed vitamins, natural, not frozen or synthetic. This is where the first greens come to the rescue. I really love this light, almost summertime soup. It can be welded on meat broth and with meat, or just vegetables. And so and so very tasty! Because rhubarb gives an amazing sourish-delicate taste.

The main hero of the occasion - here he is! In his best!

I have my own rhubarb, but if you do not have a plot, you will have to rely only on purchased or "give-and-take")))

Rhubarb is an amazing plant that has a thousand-year history. Very useful! And May is the very time when everything goes for rhubarb food - both leaves and petioles. In summer, the leaves cannot be eaten, they will coarse and lose their culinary value.

In fact, this is a very budget soup, even if with meat. After all, you can cook on a chicken, for example. I boiled turkey on the shank. There is a lot of meat in this drumstick! Enough for the whole family))

I never fry anything in summer soups. We must give the body a break from carcinogens! Only vegetables and cooking! Of course, you can't do without potatoes.

And we cut any greens, everything will go that at hand - onions, dill, parsley!

We cut the rhubarb. First we send potatoes to the finished meat broth, and then all the greens in bulk!

Sour cream - as a finishing touch ...

It's impossible to tell what rhubarb soup tastes like. You should definitely try it! Today we will consider the recipes for such a summer light first course. In addition to its excellent taste, rhubarb soup brings us undeniable benefits. So do not be lazy and be sure to cook it.

Light and very satisfying green soup

Rhubarb soup with egg is delicious, healthy, and incredibly aromatic. The process of its preparation will not cause you any difficulties, the main thing is to stock up on the necessary products in advance.

On a note! By analogy, soup with sorrel, spinach and salad leaves, as well as nettle is cooked.

Compound:

• 2 potatoes;
• carrot root vegetable;
• filtered water;
• salt;
• 1 tsp cane sugar;
• sour cream;
• a mixture of spices;
• 0.5 kg rhubarb;
• 3 eggs;
• 2 tbsp. l. Guy oils;
• greenery.

Preparation:

Delicious tasting first course

For a more satisfying and nutritious lunch, cook rhubarb soup in meat broth. The chicken recipe is simple and affordable even for novice chefs.

Advice! Try to cook soup with young rhubarb leaves, because they are the ones that are rich in the highest content of vitamins and useful components.

Compound:

• 0.3 kg rhubarb;
• 0.3 kg of potatoes;
• Dill;
• green onion;
• 3 eggs;
• 0.3 kg of chicken meat;
• 2 liters of filtered water;
• salt;
• ground pepper.

Preparation:

Rhubarb soup with meat: mint recipe

Cook rhubarb soup using this recipe. In general, lamb meat is used to prepare such a dish. But it is not so easy to find it, so you can safely take pork or beef pulp.

On a note! Not only soups are made from rhubarb. So, from this green it turns out delicious jams and preserves, compotes, as well as fillings for pies and pies.

Compound:

• 0.5 kg of meat pulp;
• 0.3 kg rhubarb;
• 100 g of rice;
• 2 pcs. Luke;
• 1.5 liters of chicken broth;
• 100 g parsley;
• 50 g mint;
• 4 tbsp. l. olive oils;
• salt;
• ground pepper.

Preparation:

1. Boil in advance the broth based on chicken meat... In principle, you can cook your meal with filtered water.
2. Rinse the meat pulp and cut into cubes 2 cm thick.
3. Rhubarb, mint and parsley are washed and chopped not too finely.
4. Peel the onion and cut into small pieces.
5. In a cauldron or stewpan, heat 1 tbsp. olive oil.
6. Put the onion in it and fry until golden, stirring occasionally. Then put the onion into a separate container.
7. We introduce into the dishes where the onions were sautéed, another 1 tbsp. l. olive oil.
8. Lay out half of the prepared meat, fry it until beautiful golden brown and send it to the bow.
9. Then fry the remaining portion of the meat pulp and put it in a bowl with onions as well.
10. Introduce 1 tbsp into the cauldron. l. olive oil, lay out the prepared herbs - mint and parsley.
11. Fry until the greens are soft.
12. Now we will return the meat and onion back to the cauldron.
13. Pour in the broth, salt the dish and pepper.
14. When the broth boils, set the burner to a low level and cook the soup for forty minutes. The cauldron should be covered with a lid.
15. It's time to send to the rest of the ingredients rice groats... Of course, the rice needs to be rinsed in several waters.
16. Cook the soup on the lowest burner for fifteen minutes.
17. Add rhubarb to the cauldron and simmer the dish for another five minutes.
18. Ready! Serve the soup seasoned with fresh herbs for flavor.

I offer you a very simple, but nevertheless delicious and healthy recipe cooking green cabbage soup! I used to bake rhubarb very much delicious pies, but this recipe once became an improvisation and now it has settled in my kitchen firmly.
They just treated me to rhubarb along with the leaves, I wanted to throw out the leaves, but they told me that they could cook cabbage soup from them. And here's what I did.
We need 4 servings:
Broth (any, I had chicken) - 1.5 liters.
Potatoes (medium) - 3 pcs.
Rhubarb (leaves, quantity depends on size) - 3 pcs.
Bulb onions - 1 pc.
Green onion - 50 g.
Petiole celery (2 petioles) - 2 pcs.
Salt (to taste)
Dill (for serving) - 30 g.
Chicken egg (for serving, 0.5 pcs per serving) - 2 pcs.
Sour cream (optional) - 40 g.

In rhubarb leaves, you need to cut out all the thick veins and cut into strips about 4-5 cm long and 5-7 mm. width.
Cut the potatoes and onions into strips.

Celery and green onions- in small pieces.
Celery is optional here, but I like to add it to cabbage soup and soups.

Broth (I was pre-cooked chicken bouillon) bring to a boil, put potatoes and onions in there first, wait until it boils.
Then add the chopped rhubarb and celery leaves there.
Bring to a boil and cook for about 30 minutes until the potatoes are tender. 10 minutes before the end of cooking, salt, pepper if desired, whoever loves, you can also add bay leaf.

When serving, put half a boiled egg in a tureen, pour our fragrant cabbage soup, sprinkle with chopped dill and add sour cream. Everything, you can enjoy great taste, which tastes like sorrel cabbage soup.

Bon Appetit! I would be grateful to everyone who voted for the recipe!