How to make
Put the head, heart and ribs of the rabbit in cold water and put them to boil. Once they come to a boil, add salt to taste, the chopped onion, celery, parsley roots, carrot and peppercorns. Boil for 15-20 minutes, then add 3-4 sliced tomatoes.
Once the rabbit is cooked, remove it, debone it, chop the meat and return it back to the strained broth. Separately, fry 3 tablespoons of semolina with 3 tablespoons butter and thicken the soup with this roux.
Boil the soup for a few more minutes and season it with chopped parsley. Serve with lemon slices and croutons.
