Rhubarb is plentiful in Poland, so to find it in soup is not uncommon. In the heat of late spring and early summer, cold rhubarb soup was refreshing for the farmers returning from the fields for a quick noontime meal.
Makes 4 servings of Polish Cold Rhubarb Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound rhubarb, trimmed, peeled, if necesssary, and chopped
- 5 cups water
- 2 tablespoons cornstarch
- 1/2 cup whole milk
- 1 tablespoon seedless strawberry preserves
- Sugar to taste
- Cooked "kluski" egg noodles or croutons
- Sour cream for garnish
Preparation:
- Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.
- Dissolve cornstarch in milk, temper and whisk into hot soup. Add strawberry preserves to improve the soup's color (or add a drop of red food coloring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer 3 minutes.
- Chill soup in an ice bath and refrigerate until ready to serve. Portion "kluski" (or croutons) into bowls, ladle soup over and add a dollop of sour cream.
