Meat of a rabbit is considered a dietary delicacy. It is easily acquired, quickly it prepares and turns out gentle and fragrant. For preparation of soup from a rabbit add vegetables, pasta, grain to broth.
It is required to you
- Rabbit rice soup:
- — 500 g of meat of a rabbit;
- — 1 carrots;
- — 1 onions;
- — 50 g of rice;
- — 20 g of flour;
- — 20 g of a desi;
- — celery
- paprika
- bell pepper
- salt to taste.
- Rabbit vermicelli soup:
- — 500-800 g of meat of a rabbit;
- — 1 onions;
- — 2 garlic gloves;
- — 1 red paprika;
- — 100 g of green beans;
- — 100 g of vermicelli;
- — 0.5 glasses of white dry wine;
- — 2 tablespoons of olive oil;
- — 1 tsps of a dried basil;
- — pepper
- salt to taste.
Instruction
1. Rabbit soup with a risomvymoyta meat of a rabbit in cold water, dry. Chop 100-150 g on flank steaks. Fry meat in a frying pan with small addition of a desi on average fire to a podrumyanivaniye.
2. Chop the cleaned onions small bars, grate the cleaned carrots. Slightly fry vegetables, then powder them with flour and paprika to taste and a spasseruyta within 2-3 minutes, constantly stirring slowly.
3. Fill in the fried meat of a rabbit, onions and carrots of 2.5 l of water. Instead of water it is possible to use vegetable broth, meat or chicken broth. Add the cleaned celery shanks, several peas of pepper. Salt and bring to the boil. Remove the formed foam from a surface. Lower fire and you cook about 1 hour at weak boiling.
4. Boil separately rice until ready in slightly added some salt water. When soup is ready, fill up boiled rice. Mix, remove a pan from fire, cover and leave rabbit soup for 10-15 minutes. Pour on plates, strew with small chopped greens.
5. Rabbit soup with a vermishelyyunarezhta meat of a rabbit large pieces, wash up and fill in 2 l of cold water. You cook on weak fire, scumming, about 1-1.5 hours. Then filter broth through a small sieve, separate boiled meat from bones and cut at will with small pieces.
6. Crush onions and garlic. In a frying pan warm olive oil, fry onions with garlic to transparency. Pour in white dry wine and you extinguish until liquid isn't evaporated half.
7. Wash red paprika, remove seeds and cut in cubes. Add meat, onions and garlic, pepper and green beans to broth. Bring to the boil, leave on weak fire of 5-7 minutes. Then pour thin vermicelli and you cook about 5 more minutes. Later salt, add pepper to taste and at once give on a table. To soup it is possible to offer small cut greens and sour cream.