Rabbit dishes, Soups

Rabbit dishes, Soups

First course recipes → Soups

Rabbit dishes

Dietary soup with rabbit meat and pasta.

Traditional lagman is prepared with lamb and stretched long noodles. Our lagman will be made with tender rabbit meat, because we do not pretend to execute the recipe correctly. We offer an improvisation on the theme of a hearty and fragrant dish of meat, vegetables and hand-cooked noodles.

Rabbit soup is a dietary dish. This stew recipe will give you a hint on how to create the most rich taste of such soup.

Soup made from rabbit, vegetables and beans, with mushrooms and cream, turns out hearty, quite thick and very fragrant! This bean soup with rabbit meat can be cooked on weekends and amuse your family with a hearty lunch.

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Soups with bunny

Rabbit soup with cauliflower and broccoli

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Rabbit soups

A selection of rabbit soup recipes with step-by-step photos and instructions. We will tell you and show you how to cook delicious and healthy rabbit soup!

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Rabbit soup recipes

Ingredients

Potatoes – 3-5 pcs;

Buckwheat – 0.5 – 1 cup;

Onion – 1 piece;

Dill, parsley - a small bunch;

Vegetable oil - for frying;

Ingredients

Bunny – 1/4 carcass

Potatoes – 5 pcs.

Onions – 2 pcs.

Parsley - a few sprigs

Dill - several sprigs

Peppercorns – 4-5 pcs.

Bay leaf – 1 pc.

Vegetable oil – 3 tbsp.

Ground pepper - to taste

Ingredients

Millet – 1/3 cup

Chinese cabbage – 100 g

Potatoes – 80 g

Rabbit meat on the bone – 250 g

Onion – 30 g

Sunflower oil – 30 ml

Spices - to taste

Parsley and dill – 7 g

Ingredients

Potatoes – 200 g

Onion – 40 g

Canned chickpeas – 200 g

Celery – 1 stem

Pepper, h.m. - taste

Parsley - a couple of sprigs

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Rabbit soup - recipes for children and adults

Rabbit meat is considered a real delicacy, as it is easily digestible and cooks very quickly. It contains many vitamins and minerals; rabbit is considered a dietary product. The soup made from this meat is very tasty and fragrant. The abundance of recipes will help you choose a dish according to your taste preferences.

Recipe 1: Rabbit soup with vermicelli

1. Cut the rabbit meat into huge portions, rinse them thoroughly and add 2 liters of water. Cook the rabbit over low heat, skimming off the foam from time to time so that the broth is clear. Cook the broth in this way for 1-1.5 hours. Then strain the broth for the rabbit soup through a sieve, separate the meat from the bones, and then cut into small pieces.
2. This soup will turn out to be especially fragrant if you add garlic to it, it will add piquancy to the dish. Grind 2 cloves of garlic, also a head of onion. Fry the onion and garlic in olive oil until golden brown.
3. Pour in dry white wine and simmer until it has evaporated by half. After this, according to the recipe, add reddish bell pepper, diced, also add onion, garlic, green beans. Bring the soup to a boil and put on low heat for 5-7 minutes.
4. Pour narrow vermicelli into the soup, then cook it for about 5 minutes, add salt and pepper to taste. Serve soup with sour cream and fresh herbs

Recipe 2: How to make rabbit soup with rice

1. Wash the back of the rabbit, clean off excess film and cook until half cooked, removing any scale.
2. Grate the carrots on a large grater. Cut the onion into small cubes. Saute the cooked vegetables in oil.
3. Wash the rice. When the rabbit meat is almost ready, it must be taken out and divided into small pieces, and put back into the broth. Add potatoes to the broth.
4. When the bunny soup boils, add rice or millet to the pan. Cook until almost done, stirring occasionally. At the end, add onions, carrots, salt and suneli hops to the soup.

Recipe 3: Rabbit soup with wine

1. Make rabbit broth. The meat is cooked for about an hour and a half, during which time you need to remove the foam with a slotted spoon. In the broth for color, put the onion with the peel, pieces of carrots and roots. Salt, add pepper – peppercorns and aromatic. Remove the finished meat from the bones and strain the broth before making the soup.
2. Cut the peeled beets into cubes and place them in the bubbling broth, cook until the beets are half cooked. Chop the onion. Place the meat, onion in the pan and add spices to taste, also bay leaf, and cook until the beets are fully cooked.
3. Add greens to the almost ready soup, and after 7-11 minutes pour in the wine, bring to a boil, and immediately remove from the heat. Serve rabbit fillet soup with sour cream.