Rabbit meat is a low-calorie, hypoallergenic meat, characterized by a unique vitamin and mineral composition and rich in easily digestible protein. A lot of tasty and healthy dishes are prepared from it, suitable for both an adult and a children's menu. But especially tasty and healthy are rabbit soups, the recipes of which will be discussed in detail in today's publication.
With cauliflower
This light diet dish is distinguished by excellent taste and a fairly low energy value. Therefore, it will cause interest among those who count each calorie consumed. To cook two servings of such a soup, you will need:
- 100 g rabbit fillet.
- Small potatoes.
- Medium carrot.
- ¼ bulbs.
- 100 g of cauliflower.
- 200 ml of settled water.
- Salt.
The washed fillet is cut into pieces, put in a pan, poured with water and brought to a boil. The first broth must be drained, and the meat is rinsed under a tap and placed in a bowl filled with clean liquid. In a container with re-boiled water, add potato wedges and cook all together for about ten minutes. Then chopped onions and grated carrots are poured into the pan. Shortly before the end of cooking, cauliflower and salt are also sent there. A dish made in this way is equally suitable for both an adult and a child. Rabbit soup, designed for the smallest eaters, can be pre-mashed using a blender.
With peas and adjika
This hearty, moderately spicy dish is ideal for a family dinner. It has a rich taste and a tangible aroma, which means that it can make a certain variety in the daily diet. To prepare it, you will need:
- 300 g rabbit meat.
- 200 g peas.
- 300 g of potatoes.
- 50 g of onions.
- Medium carrot.
- 1 tbsp. l tomato paste.
- ½ tsp. dried parsley and ground pepper.
- 1 tsp adjika.
- 2.5 liters of filtered water.
- Salt, lavrushka, refined oil and peppercorns.
You need to start making rabbit soup with peas. It is washed, poured with warm water and left for an hour and a half. While he is steeping, you can do meat. It is rinsed, freed from the films, poured with salted water and boiled for two hours, not forgetting to periodically remove the resulting foam. The softened meat is removed from the broth, and potato slices are loaded instead. After some time, peas, pieces of rabbit and chopped onions, fried with the addition of carrots, adjika and tomato paste are added to the same pan. All this is seasoned with spices and brought to full readiness. Cooked soup for half an hour, insist in a sealed container and only then pour on plates. Serve it with fresh, preferably homemade bread.
With buckwheat
This recipe for rabbit soup certainly will not go unnoticed by young mothers who are trying to feed their growing heirs with tasty and healthy dinners. To repeat it in your own kitchen, you will need:
- 2.5 liters of standing water.
- 500 g of rabbit.
- 5 potatoes.
- ½ cup dry buckwheat.
- Medium-sized carrot.
- Medium onion.
- Salt, dill and refined oil.
Washed rabbit meat is poured with cold water and sent to the stove. As soon as it becomes soft enough, carrots, potato sticks and sauteed chopped onions are added to it in thin slices. Almost immediately thereafter poured out and washed cereals. All this is salted and brought to full readiness. After turning off the fire, buckwheat soup is sprinkled with chopped herbs and insist briefly under the lid.
With champignons
The following recipe for making rabbit soup is likely to cause some interest among mushroom lovers. The presence of this ingredient gives the dish a rich taste and pronounced aroma. To treat your family with a similar dinner, you will need:
- 2 liters of standing water.
- 300 g rabbit meat.
- 3 medium potatoes.
- Medium-sized carrot.
- 2 small onions.
- A glass of green peas.
- 150 g of champignons.
- Salt, parsley root, herbs, spices and vegetable oil.
Rabbit is soaked in cold water and rinsed under a tap. Meat prepared in this way is immersed in salted boiling water seasoned with spices and boiled until soft, without being lazy to remove the emerging foam. After some time, pieces of potatoes and a frying made of onions, carrots, root parsley and mushrooms are added to the general pan. All this is salted and brought to full readiness. Shortly before turning off the stove, mushroom soup is supplemented with green peas and chopped herbs.
With celery and bell pepper
This bright and beautiful rabbit soup is not only very tasty, but also incredibly healthy. Since it contains a large number of different vegetables, it can be offered not only to large, but also to small eaters. To feed your family with this light and fragrant dish, you will need:
- 3 liters of standing water.
- 1/3 rabbit carcass.
- 2 medium-sized carrots.
- 2 medium onions.
- Fleshy bell pepper.
- 3 stalks of celery.
- 2 ripe tomatoes.
- Salt, any fragrant spices and sour cream.
Washed rabbit meat is poured with cold water and sent to the stove. A whole bulb and carrot are sent there. All this is boiled for forty minutes, and then the broth is filtered through cheesecloth and returned to the pan. After boiling the liquid again, pieces of rabbit meat, separated from the bones, cubes of tomatoes and strips of pepper are loaded into it. The chopped stem celery and onion with carrots are sent there. All this is seasoned with salt and spices and brought to full readiness. Before serving, add sour cream to each plate. The best addition to this soup is a piece of freshly baked wheat bread.
With rice
Using the technology discussed below, a very tasty and nutritious rabbit soup is obtained. You will be able to familiarize yourself with the photo of the dish a little later, but for now we’ll deal with its composition. To nourish your family, you will need:
- 2.5 liters of standing water.
- 400 g of rabbit meat.
- 5 medium sized potatoes.
- A little carrot.
- Medium onion.
- 2 tbsp. l dry rice.
- Salt, parsley, spices, herbs and vegetable oil.
Washed rabbit meat is fried in a greased pan, transferred to a saucepan, poured with water and boiled over low heat. Forty minutes later, slices of potatoes, salt and seasonings are added there. After some time, fried onions, sautéed carrots and pre-washed rice are placed in a container with future soup. All this is cooked for another ten minutes, sprinkled with greens, supplemented with lavrushka and almost immediately removed from the stove. Before serving, the dish is insisted briefly under the lid.
With beans and zucchini
Fans of spicy hearty food are invited to focus on another original recipe for rabbit soup, a photo of which will be available a little later. To surprise your household with an interesting and eventful lunch, you will need:
- A can of white canned beans.
- 800 g rabbit fillet.
- 150 ml of any good wine.
- 400 g of young thin-skinned zucchini.
- 2 ripe tomatoes.
- Fleshy bell peppers.
- 2 medium onions.
- 300 g of potatoes.
- 4 cloves of garlic.
- ½ tbsp l flour.
- Salt, lavrushka, water, spices and oil.
Washed and chopped meat is poured with wine mixed with crushed garlic and sent to the refrigerator. After eight hours, the pickled pieces are breaded in flour and browned in a greased skillet. The roasted rabbit is transferred to a thick-bottomed pan. Shredded onions are sent there, sautéed with sweet peppers and tomatoes, potatoes and zucchini. All this is poured with hot water, salted, seasoned with spices and boiled over low heat until the meat is soft. Ten minutes before the process is complete, canned beans are added to the soup. Before serving, each serving is decorated with fresh finely chopped greens.
With vermicelli
Fans of light first courses will surely need another simple recipe for making soup with a rabbit, a photo of which can be viewed just below. To feed your family this lunch, you will need:
- 100 g of vermicelli.
- 500 g rabbit fillet.
- 2 medium carrots.
- 2 small onions.
- 4 medium potatoes.
- Water, salt, lavrushka, seasonings and vegetable oil.
Before making rabbit soup, the washed meat is cut into pieces and put in a pan. There also send lavrushka, a whole onion and carrots. All this is filled with water, salted and sent to the stove. Forty minutes later, spices, cubes of potatoes and sauteed vegetables are loaded into the broth. After some time, vermicelli is poured into the soup and brought to full readiness.
With meatballs
This tender and light rabbit soup can be safely given even to small children. To prepare it, you will need:
- 200 g of Italian vegetable mix.
- 300 g rabbit fillet.
- 200 g broccoli.
- 3 potatoes.
- 200 g of cauliflower.
- 2 onions.
- 2 liters of standing water.
- Salt and greens.
In a pan filled with boiling water, immediately load all the vegetables, including peeled and chopped potatoes. Ten minutes later, meatballs made from ground rabbit fillet with onions are carefully spread there. All this is salted and brought to full readiness. Before serving, sprinkle the dish with herbs.
With string beans
This unusual rabbit soup has a pleasant sweet taste and rich aroma. To prepare it, you will need:
- 150 g of onions.
- 150 g of carrots.
- 1/3 rabbit carcass (with bones).
- ½ sweet pepper.
- 2 cloves of garlic.
- A glass of green beans.
- 100 g of spaghetti.
- 120 ml of dry white wine.
- Salt, rosemary, hot pepper, water and refined oil.
Washed and chopped meat is allowed in a greased pan. After a few minutes, chopped onions, rosemary, bell pepper and crushed garlic are also added there. Soon all this is poured with wine and wait for the evaporation of alcohol. Then the meat and vegetables are poured with hot water and simmered over low heat. Twenty minutes later, half-prepared spaghetti and green beans are added to the future soup.
With beets and cabbage
This nourishing and rich rabbit soup is prepared according to the same principle as traditional borsch. To cook a similar dinner, you will need:
- Small beets.
- 400 g rabbit fillet.
- 3 medium potatoes.
- Small forks of cabbage (white cabbage).
- 2 onions.
- Carrot.
- 50 g of lard.
- 3 tbsp. l tomato paste.
- 4 cloves of garlic.
- Reserved water, salt and greens.
Rabbit meat is soaked for two hours, and then rinsed under a tap, freed from films, cut into pieces and, together with peeled onion, put in a pan filled with water. All this is placed on the stove and boiled until soft. As soon as the rabbit is almost ready, shredded cabbage, grated beets and chopped carrots are added to it. After about a quarter of an hour, potato cubes and chopped onion fried with lard, garlic and tomato paste are sent to the broth. All this is salted, seasoned with spices and simmered over low heat until cooked. Shortly before turning off the stove, chopped greens are poured into a common pan. Ready rabbit borscht is insisted under the lid and only then poured on plates. At will, it is seasoned with fresh sour cream.