Rabbit shchi
Description
The soup is simple and quick to prepare. Since ancient times, Russians have traditionally made cabbage soup for lunch. It can be prepared either as a fasting version or with meat. You can use pork, beef, or chicken. In this case, the cabbage soup is cooked using rabbit broth, resulting in a delicious and diet-friendly dish. To find out, serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the rabbit and cut it into pieces. Place the meat in a pot, cover with clean water, and put on the stove. Bring the liquid to a boil, then add bay leaf, salt, and pepper. Simmer the rabbit meat for soup for 90 minutes, skimming off the foam if necessary.
- 2
Step 2
Remove the rabbit meat from the prepared broth. Strain the broth itself and return it to the stove. Add peeled and chopped potatoes and shredded cabbage. Cover the pot with a lid and cook the soup for fifteen minutes.
- 3
Step 3
Cool the rabbit meat and remove it from the bones. If desired, you can skip this step and leave the meat with the bones.
- 4
Step 4
Pour vegetable oil into a frying pan and heat it on the stove. Peel the carrots and onion. Grate the carrots and dice the onion. Sauté the onion and carrots in oil together with halved cherry tomatoes. Then add tomato paste.
- 5
Step 5
Pour a cup of broth into the skillet and simmer the sauerkraut topping for another ten minutes. The vegetables should become tender. Season with salt and pepper to taste.
- 6
Step 6
Place the seasoning for the cabbage soup together with the rabbit pieces into the soup. Then cook for five minutes. At the very end, add finely chopped fresh herbs to the soup. Let the soup steep before serving.