|Rhubarb — 250 gr.|
|Sugar — 100 gr.|
|Water — 2 cups|
|Strawberries — a handful|
|Water — 1 cup 200 ml|
|Salt — a pinch|
|Sugar — 50 g|
|Vegetable oil — 1 tablespoon|
|Semolina — 100 gr|
|Egg — 1 piece|
Strawberry and rhubarb soup can be prepared both in summer and in winter from frozen berries.
How to make Fruit soup from strawberries, rhubarb and dumplings
Many children do not like vegetable soups, but what if you make a soup from fruit? This soup is sure to appeal to little fidgets.
Cook a steep semolina porridge. Pour water into a saucepan, add vegetable oil, put salt on the fire. As soon as the water boils, add 50 grams of sugar and gradually pour in semolina (pour, stirring all the time). Cook until thickened, stirring constantly.
While the porridge has not cooled down, add the egg. Mix well. The dough for dumplings is ready.
Boil the water. Take a tablespoon and dip it in cold water, then scoop up a portion of semolina dough (the spoon needs to be moistened so that the dough does not stick to the appliance). Lower the spoon with the dough into boiling water. The dumplings themselves will roll perfectly as soon as they are in boiling water. Cook the dumplings for 5-7 minutes.
Wash and clean the rhubarb. Cut into cubes. Pour 2 cups of water into a saucepan, send rhubarb into it. Add 100 grams of sugar (or according to your taste). Cook after boiling for 5 minutes.
Cut the strawberries into halves or quarters. Throw the berries into a pot with rhubarb and turn off the heat. Leave the soup under a closed lid. Cool it down.
Pour rhubarb soup into serving plates, add semolina dumplings. You can add ground mint for flavor. Enjoy your meal!