Rhubarb soup with meat

Description

Rhubarb is a treasure trove of vitamins, including the rare vitamin K. To preserve its nutritional value, rhubarb should be cooked for no more than 5–10 minutes. Processed rhubarb stalks can be stored in the refrigerator for up to a week. Rhubarb can also be frozen for winter. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Cut the meat into 2x2 cm cubes, cut the rhubarb stalks into 1 cm pieces. Thinly slice the onion, and coarsely chop the parsley and mint.

2. 2

   Step 2

   In a saucepan, heat 2 tbsp of olive oil over medium heat and sauté the onion, stirring, for 10–15 minutes until golden. Transfer the onion to a bowl.

3. 3

   Step 3

   Add 1 tbsp of oil, place half of the sliced meat, fry until nicely browned, and transfer to a bowl with the onion. Cook the remaining meat the same way.

4. 4

   Step 4

   Add 1 tbsp of oil, add chopped parsley, mint, and sauté the herbs until soft.

5. 5

   Step 5

   Return the fried onion and meat to the pot, pour in the chicken broth, and add salt and pepper. Bring the soup to a boil, reduce the heat, and simmer covered for 40 minutes.

6. 6

   Step 6

   Add the washed rice and cook the soup over low heat, covered, for another 15 minutes.

7. 7

   Step 7

   Add the rhubarb and cook for another 5 minutes. The meat and rhubarb soup is ready. Serve hot, sprinkled with fragrant herbs.