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Rhubarb Soup

4 servings

Ingredients

• 2 soup plate rhubarb, cleaned, diced
• 1 l water
• sugar (to taste)
• 4 tbsp potato sago
• 2 pcs stale bread rolls (alternative to sago)
• 2 pcs egg yolk (for bread roll variation)

Instructions

1. Cook the diced rhubarb with water until done and strain through a sieve.
2. Sweeten to taste and cook the potato sago in it until done.
3. Alternatively, cook two stale bread rolls with it and thicken the soup with egg yolk after stirring; then the sago is omitted.

Modernized from a treasured 19th-century German cookbook.