Rabbit soup
Description
The soup is simple and quick to prepare. It turns out very rich and aromatic. If desired, you can add pasta or potatoes. This soup is low in calories, yet satisfying and curbs hunger well. During summer, when you don't feel like eating, especially heavy meals, this light soup is a perfect choice. Serve the soup in portions, sprinkled with chopped fresh parsley on top—it goes wonderfully with rabbit. Ladle into bowls and serve.
Instructions
- 1
Step 1
Peel the carrots and cut them into small pieces; do the same with the parsley root. Pour a small amount of vegetable oil into a deep saucepan and sauté the vegetables in it.
- 2
Step 2
When the vegetables become whiter, pour enough water into the pot to cover them.
- 3
Step 3
When the vegetables have simmered for 1-2 minutes, add the broth. I saved chicken broth when I was cooking chicken, so I'm using that. Any other broth of your choice would work perfectly here: vegetable, beef, etc.
- 4
Step 4
When the broth is slightly heated, add a whole onion, salt, pepper to taste, and rabbit meat. Cook the soup over medium heat (approximately 60 minutes).