Plum and Rhubarb Soup/ Zupa ´Sliwkowo Rabarbarowa


Plum and Rhubarb Soup/ Zupa ´Sliwkowo Rabarbarowa

This delicious soup can be eaten either hot at the beginning of a meal or cold for dessert.


        ½ lb. plums*
        ½ lb. rhubarb*
        6 c. water
        3 or 4 whole cloves
        1 1-inch stick cinnamon
        ¼ c. sugar
        ¼ c. cold water
        2 tbsp. all-purpose flour or cornstarch
        ½ c. sour cream.

*Dried, pitted prunes can be used instead of plums in this recipe, and tart green apples can be substituted for rhubarb. If you use apples, peel and core them. If you use prunes, cover them with water and soak overnight. The liquid can then be used in the soup.


 1. Wash fruit. Remove pits from plums. Remove ends and tops of rhubarb. Chop fruit into chunks.

2. Combine fruit, water, cloves, cinnamon, and sugar in a large kettle. Bring to a boil, then cover, reduce heat, and simmer for 10 to 15 minutes.

3. Remove cloves and cinnamon with a slotted spoon and discard. Then carefully remove half of fruit with slotted spoon and place in a large mixing bowl. Mash well with a fork.

4. In a cup, gradually add ¼ c. cold water to flour or cornstarch to make a thick paste.

5. Add paste to the mashed fruit and return fruit to kettle. As soon as soup begins to boil, remove from heat and let stand for 3 or 4 minutes.

6. Serve soup hot or cold with dollops of sour cream on top.

Food: Plum and Rhubarb Soup/ Zupa ´Sliwkowo Rabarbarowa

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