Tangy Rhubarb Soup
Experience a remarkable blend of flavors: a deliciously tangy-sweet rhubarb soup with tomatoes accompanied by a savory bacon omelet.
Prep Time40 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course, Soup
Cuisine: Romanian
Servings: 6 servings
Calories: 393kcal
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
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.
1. Vegetarian version:
- 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).
2. 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.
3. 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.
4. 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).
Serving: 1portion from 6 | Calories: 393kcal | Carbohydrates: 22g | Protein: 18g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 237mg | Sodium: 534mg | Potassium: 913mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1459IU | Vitamin C: 16mg | Calcium: 128mg | Iron: 3mg