Rhubarb cream with young carrots and cottage cheese - photo 1
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Rhubarb cream with young carrots and cottage cheese

Pikantne Soups Regional Cuisine of Poland 40 min Medium 20 wyświetleń ~30.58 PLN * - (0)
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Description

A delicate cream soup combining the tangy flavor of rhubarb with the malty note of young carrots and the velvety texture of cheese. This Polish-modern variation on the spring season is light, creamy, and has a contrasting taste (sour-sweet) with a subtle creamy smoothness. Served warm as an appetizer or light lunch, it pairs wonderfully with crunchy whole grain bread and fresh dill. Visual appeal: pastel, light pink color with green accents of dill and golden croutons. The dish is relatively quick to prepare, adapts well to modifications (vegan version with plant-based cream and plant-based cheese), and fits perfectly into Polish spring cuisine.

Ingredients Used

Ingredients (14)

Servings:
4
  • Rhubarb 500 g
  • Carrot 2.5 szt. (~200 g)
  • Potatoes 1 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 20 g
  • Vegetable broth 800 ml
  • Cottage cheese 200 g
  • 18% cream 100 ml
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Whole grain bread 50 g
💰 Szacowany koszt dania: ~30.58 PLN (7.64 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the rhubarb under cold running water and trim the woody ends. Cut the stalks into pieces of 1–2 cm; do not peel if the skin is soft. Peel the carrot and slice it into rounds about 4–5 mm thick. Peel the potato and cut it into cubes with sides of 1–1.5 cm. Peel the onion and finely chop it. Peel the garlic and crush it with a press or finely chop it.

Ingredients: Rhubarb, Carrot, Onion, Garlic
Use a cutting board and a sharp knife. Chopped rhubarb should not sit for long, as it will release juice; prepare all the vegetables before starting to cook.

Sautéing

2

In a large pot with a capacity of at least 3 l, heat the butter over medium heat. When the butter melts and starts to foam slightly (1–2 minutes), add the chopped onion. Sauté for 3–4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the carrot and continue to sauté for 4–5 minutes, until the carrot softens slightly. Finally, add the garlic and sauté for 30 seconds, being careful not to burn it (burnt garlic becomes bitter).

Ingredients: Butter, Onion, Carrot, Garlic
Use a wide pot with a thick bottom or a saucepan 24–26 cm. Do not heat the butter on maximum heat — the onion should become translucent, not burnt.

Cooking

3

Add the chopped potato and rhubarb to the pot, then pour in the warm vegetable broth (about 800 ml). Increase the heat to medium-high and bring to a boil, then reduce the heat to medium so that the broth simmers gently. Cook for 12–15 minutes, until the potato and carrot are tender — check with a fork: it should easily pierce the vegetables.

Ingredients: Rhubarb, Vegetable broth, Carrot
Use a partially covered lid to prevent rapid boiling. Regularly check the softness of the vegetables with a fork.

Blending

4

Turn off the heat. Using an immersion blender, blend the contents of the pot until smooth — move the blender from the bottom to the top until there are no visible lumps. If you don't have an immersion blender, transfer the soup in batches to a stand blender and blend until smooth. The cream should have a silky consistency, with no visible strands of rhubarb.

Ingredients: Cottage cheese, Vegetable broth, Rhubarb, Carrot
This is a key step: hold the blender steady with both hands, submerge it completely to avoid splashing hot soup. If the soup is too thick, add 50–150 ml of warm broth and blend again.

Finishing

5

To the hot, but not boiling cream, add the crumbled or fork-mashed cottage cheese and the 18% cream in two portions, stirring with a spoon after each addition. Add sugar, salt, and pepper; stir and taste — if the soup is too sour, add a little more sugar (1 g at a time). Cook on very low heat for 2–3 minutes, just to let the flavors combine.

Ingredients: Cottage cheese, 18% cream, Sugar, Salt, Black pepper
Use a wooden spoon or a silicone spatula. Do not cook the soup on high heat after adding the cream, as it may curdle.

Seasoning and balancing

6

Taste the soup and season to taste with salt and pepper. If you like, add the juice of half a lemon (about 15–20 ml) for freshness — add gradually, stirring and tasting. The cream should be balanced: the distinct acidity of the rhubarb softened by the sweetness of the carrot and sugar, along with the creamy cheese.

Ingredients: Salt, Black pepper, Sugar
Add the lemon juice carefully — too much will overpower the delicacy of the cheese. Use a small spoon to measure the juice.

Preparation of the toast (optional)

7

If you are using whole grain bread, cut 50 g into small cubes. In a small pan, heat 1 teaspoon of butter (or 1 tablespoon of canola oil) and fry the bread cubes for 3–4 minutes, stirring, until they are crispy and golden. Lightly salt at the end of frying.

Ingredients: whole grain bread, Butter
The best pan is a non-stick one with a diameter of 20–24 cm. For the vegan version, use canola oil instead of butter.

Decoration and serving

8

Fill the soup plates or bowls with the cream. Sprinkle with finely chopped dill and add a few croutons to each serving. You can also drizzle 1–2 teaspoons of cream on top and gently spread it to create a pattern. Serve immediately while the soup is warm.

Ingredients: Dill, whole grain bread, 18% cream
Use shallow soup plates to better showcase the decoration. Additionally, you can add fresh lemon zest for a more intense aroma (optional).

Final tips

9

If the soup thickens after cooling, before reheating, add 50–100 ml of warm broth and mix well. The flavor of the soup is best the next day when the flavors meld, but the consistency may require slight thinning.

Ingredients: Vegetable broth
When reheating, use low heat and stir every few minutes to prevent sticking. Do not let it boil for a long time after adding the cream.

Fun Fact

💡

Rhubarb has been popular in Polish cuisine since the 19th century as a fruity and sour base for compotes and cakes; in the cream soup version, we use its acidity to balance the creamy cheese — this is a modern technique for balancing flavors.

Best for

wiosenny obiad przystawka na przyjęcie lekki lunch

Tips

🍽️ Serving

Serve soups in shallow bowls for creams, garnish with fresh dill and a bit of cream. It pairs well with crispy whole grain bread croutons or pumpkin seeds toasted in a pan.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. Before serving, gently reheat over low heat, optionally adding 50–100 ml of warm broth to regain a creamy consistency. Do not freeze soup containing cottage cheese and cream — the texture may separate.

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