Rabbit Offal Soup

Rosi TrifonovaRosi Trifonova
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Topato
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Rabbit Offal Soup
21/05/2018
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
4
"You slide the rabbit in the oven and use its offal to whip up a heart-warming soup in no time."

Ingredients

  • rabbit - the offal of 1 rabbit
  • onions - 1 head
  • peppers - 1
  • carrots - 1
  • parsnips - 1 small root
  • salt
  • black pepper - 10 grains
  • cloves - 3 - 4 grains
  • chili peppers - 1, optional
  • rice - 2 handfuls
  • for the thickening agent
  • yoghurt - 1 cup
  • eggs - 1
  • parsley - 1/2 bunch
measures

How to cook

Put the rabbit offal to boil in 6 1/5 cups (1.5 L) water. Once semi-cooked, take them out and chop finely.

Return to the broth in the pot on the stove, add the finely chopped onions, parsnip and carrot. Add a chili pepper if desired.

Throw in the black pepper and cloves. Pour in a little more hot water if needed.

Let simmer for 15-20 min., season with salt and add 1-2 handfuls of rice during the final 10 min.

Remove the soup of rabbit offal from the stove. Shortly after, thicken it with the egg beaten with yoghurt.

Take the cloves and black pepper grains out. Sprinkle with fresh, chopped parsley and serve.

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