How to cook rabbit soup according to a step-by-step recipe with a photo

In the winter, my godmother makes wonderful rabbit soup. This dietary, but very tasty soup becomes especially relevant after the busy New Year holidays. And most importantly, contrary to my experience, the meat is very tender.

I once asked her: “How long do you cook a rabbit for soup?”, To which she replied in surprise: “Well, I don’t cook it, the meat is soft, because I cook it right.” I had to take the recipe - I wanted to cook the rabbit in the soup so wonderfully.

rabbit soup

Kitchen tools: plate; electric kettle; cutting boards (for meat and vegetables) and a sharp knife; meat knife and hammer; plate for green beans; a saucepan with a non-stick coating (so that you can fry and cook in it); shovel and scoop.

Ingredients

When you have chosen all the necessary ingredients, you can begin the process of preparing our dietary, but such an unusually tasty rabbit soup!

Step by step cooking

First of all, you need to cut the rabbit carcass:

When you have finished disassembling the carcass, clean and wash the vegetables, put 200 grams of green beans on a plate - let it defrost. After that, you can start preparing vegetables:

And now the direct algorithm for creating the rabbit soup itself according to my godmother's recipe:

Bon appetit!

Recipe video

This video clearly and step by step demonstrates the process of making delicious rabbit soup. It shows in detail how to properly butcher a rabbit carcass, what and in what sequence to add to the pan.

How to choose the right ingredients

• A rabbit can be bought in the market. Here it is important to choose the right carcass - under the guise of rabbits, unscrupulous people sell other animals. The real rabbit carcass is pink in color, without specific odors. Good sellers leave one hind leg on such a carcass - it is from it that you can understand whether the rabbit is in front of you or not. Be sure to ask the seller for a veterinary certificate stating that the animal was healthy.
• Leek should be a delicate salad color, white at the root. The stem should be juicy and dense, without rotten areas and dark spots.
• carrot take the average. Good carrots are bright orange, firm, resilient, and free from sprouts, rot, and dark spots. Take a vegetable that is small in diameter - so there is less chance that it will have a spoiled core.
• Garlic sell heads. In the head, the cloves should fit snugly against each other, they should not have green sprouts, the husk should be white. Good garlic feels firm to the touch.

• bell pepper should be elastic, juicy, beautiful. The pepper itself is bright red, without spots, with a glossy surface, the stalk is green in color, with no signs of rot.
• String beans take frozen. Pay attention to the amount of ice in the package - it should be very, very small. A large amount of ice means that the beans have been thawed more than once, they can no longer be considered fresh and edible.
• Spaghetti buy from durum wheat, this is tastier and less boiled soft. Pay attention to the amount of flour in the package - the less it is, the better the pasta. The package itself must be intact, pay attention to the timing of consumption of spaghetti.
• Good olive oil they sell it in a dark glass container - it will go bitter in the light. Choose according to your taste, remember only that the sediment in such an oil is acceptable, but it should be a little, check the terms of final consumption.
• Dry white wine choose to your taste. The main thing - do not take too cheap, it is probably made of powder. Good wine brands always release bottles with a dimple at the bottom.
• Buying spices, pay attention to the appearance of the packaging - it should not be damaged or worn. Shake the bag - the seasoning should be poured inside, not be damp. Also look at the expiration dates - the flavor of your dish largely depends on this.

How to decorate a dish

The soup itself turns out to be very beautiful - onion half rings, bright carrots and peppers, rich green bean pods, spices make it more than attractive and fragrant. If you wish, you can decorate this soup with fresh or frozen chopped herbs. The godmother sometimes decorates it with a tablespoon of sour cream and a parsley leaf.
Cooking and serving tips:

• It is very important to choose good fresh meat - so the soup will be tasty, and the broth will come out clear. For the same reason, soup is cooked only on low heat.
• If there is no desire to choose and butcher a rabbit carcass, you can replace it with rabbit stew. Any - stew soup - is no worse than the same, cooked from fresh meat, and save a lot of time - such meat does not need to be fried first.
• When cooking, including from a rabbit, remember: it is important to pour the fried vegetables with boiling water - this way you will completely preserve their taste.
• Do not pour a lot of pepper - garlic will add some pungency, keep this in mind.
• To save time and utensils, you can cook spaghetti immediately in the soup. But in this case, the broth will not be so transparent. Although this doesn’t bother me in the slightest, it doesn’t affect the taste at all.

You can serve such a wonderful tasty soup as a first course for lunch, with ordinary bread. But I especially like it when the godmother serves it with crispy white bread toasts.

cooking options

Of all the diet soups, this one has become my favorite. It comes out more tender than the same “beef soup”, and in terms of iron content, rabbit meat is not much inferior to veal meat, and much richer in taste than “turkey soup”, although, I agree, it’s easier to get a good turkey in our time than a rabbit .

My godmother's recipe has become an axiom for me, but there are many options for making rabbit soup, each appetizing and tasty in its own way:

• You can add potatoes to such a soup - it turns out more satisfying.
• My grandma makes rabbit rice soup but doesn't put green beans in it. But adds chopped celery root.
• Sometimes the godmother replaces green string beans with canned white beans, and adds dried dill to the dish.
• Some housewives add pumpkin oil or diced pumpkin to this soup.
• Another interesting option is to replace spaghetti with buckwheat, but I have not tried this recipe yet.

Each hostess has her own secrets of making rabbit soup, focused on the tastes and preferences of this particular hostess. If you have any ideas for improving my godmother's recipe, or just your original way of making rabbit soup, share your thoughts with me in the comments!