How to make
Cut the rabbit meat. It is best if it is with bones, because the soup becomes tastier and thicker from them.
Put the meat in a pot, pour about 1 and a half liters of water and boil it. Remove the foam with a slotted spoon.
Boil the meat for about 30 minutes, then add the finely chopped carrots, onions, celery and peppers. You can also add a potato. Boil the vegetables until they're ready.
Remove the meat from the soup, debone it and place it back into the pot. Season it with a pinch of lovage and parsley.
Add 2 tbsp. millet, continue boiling for another 7-8 minutes and remove the pot from the heat. Beat one egg yolk with a fork with 2 tbsp. of yoghurt.
Pour a ladle of hot rabbit soup into the thickener, mix it well and pour it back into the pot. Season with a pinch of black pepper and a few drops of lemon juice.
Note: You can lightly fry the meat with the vegetables and then pour water and continue boiling the soup!
Enjoy! Great colorful rabbit soup with millet!
