Rabbit is an excellent dietary product from which it is possible to prepare various delicacies. Most often the rabbit is stewed in a saucepan, fried over an open fire or baked in an oven. From rabbit can be prepared and excellent dietary soups, including, and soups for children.
Tell you how to cook a delicious soup from a rabbit. Most often, rabbits are sold fresh or chilled in the form of whole carcasses, more rarely - in the form of frozen pieces. Of course, it is better to choose fresh rabbit meat (although frozen gives quite good results).
Rabbit soup with potatoes and vermicelli
Ingredients:
- Rabbit meat on bones - about 400 g;
- onion - 1 pc .;
- Bay leaf;
- pepper with peas;
- allspice;
- cloves;
- potatoes - 3 pcs .;
- vermicelli of high quality (inscription on the package "group A") - for 3 servings;
- greenery.
Preparation
Pieces of rabbit washed thoroughly, pour them with cold water in a saucepan with spices and peeled onion, which stuck the carnation. Cook for about 1 hour after boiling on the lowest heat, closing the lid, do not forget to periodically remove fat and noise. Slightly cool the broth and remove from it pieces of rabbit, cut the meat from the bones. Bulb and bay leaves are thrown away. We put into the pot sliced rather small potatoes and a broken vermicelli. Cook until ready. We return the meat to the soup. If you want, you can add tomato paste (2 tablespoons). Ready soup of rabbit is poured into serving dishes and sprinkled with chopped greens.
Rabbit soup with rice - a recipe in the Pan-Asian style
Ingredients:
- rabbit meat - 2 rear legs;
- ginger root - 1 piece;
- onion red - 1 pc .;
- sweet pepper - 1 piece;
- zucchini - 200 g;
- Sesame oil;
- soy sauce;
- mirin;
- lime;
- garlic;
- hot red pepper;
- greens (lemongrass, coriander, etc.);
- rice cooked crumbly - for 3 portions (for example, 2 tablespoons).
Preparation
Rabbit meat is cut from the bones and cut into small pieces. Bones put on a broth in a separate saucepan with chopped root ginger (until ready from the beginning of boiling 50 minutes).
Cut the stripped onion, zucchini and sweet pepper into strips. In a deep sauté pan or a thick-walled frying pan on sesame oil, fry on high heat meat, stirring constantly. Then reduce the heat and simmer for 15 minutes with the addition of myrin, soy sauce, lime juice. Turn off the heat and season with garlic and hot red pepper (you can add a little curry). In the serving dishes, we put the right amount of cooked rice and fried meat with vegetables, topping the broth. Sprinkle with chopped herbs.
Soup of rabbit with buckwheat and mushrooms - recipe in Russian style
Ingredients:
- meat of rabbit without pits - 400 g;
- baked natural oil - 5 tbsp. spoons;
- buckwheat groats - 5 tbsp. spoons;
- onion - 1 pc .;
- fresh mushrooms (white, champignons or other) - 200 g;
- garlic;
- greenery,
- ground black pepper.
Preparation
Cooking in a saucepan. Lightly fry the finely chopped onion in melted butter, then add the meat, cut into short thin slabs and mushrooms (we cut them larger than the onion). Fry them all together and add the washed rinsed buckwheat. Stir thoroughly and for another 5 or 5 minutes, all at the lowest heat. Add the right amount of water and cook until cooked buckwheat (20 minutes). Ready soup is poured into beautiful ceramic bowls in the folk style, seasoned with garlic and black pepper, sprinkled with herbs. This soup is good to serve with black bread.