Rabbit soup – step by step recipes with rice, noodles and vegetables with photos

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The rabbit is not often present on our menus and in vain. From rabbit meat you can cook delicious stew, roast, but no less appetizing dish is soup. To get the treat really useful, you need to cook it correctly. How to cook rabbit soup? Experienced chefs know all the answers..

How to make rabbit soup

Light, tender rabbit meat does not cause allergies, so it is introduced into the diet of children up to a year. Adults will also benefit from rabbit dishes. To preserve all vitamins as much as possible, it is better to stop on boiling meat. Cooking rabbit soup is easy if you follow the technology. You need to start manufacturing with the preparation of meat – paws, back, breast are suitable. They are cut into small pieces, poured with water and boiled.

So that the rabbit broth does not have a specific smell, soak the meat for some time in water. To determine how much the rabbit is cooked for soup is simple: whole – 1.5-2 hours, cut into parts – 40 minutes. Once the meat is ready, add potatoes, vegetables, cereals or beans to it. It is good to season the dish with mushrooms or pasta, add bacon or other smoked meats for taste. You may also need herbs, spices.

Rabbit soup in a multicooker

It is simple and quick to cook rabbit soup in a slow cooker, because the device does not require periodic intervention in the process after laying the products in the bowl. First, peel the vegetables, cut into cubes, put in a bowl with cereals or pasta. Divide the rabbit meat into large pieces, season with spices, pour boiling water. The rabbit soup is cooked for over an hour in the “Soup” mode. The finished dish is well served with dried herbs and low-fat sour cream.

Rabbit Soup Recipes

There are different recipes for rabbit soup that are suitable for beginners and professionals. Novice chefs can try to make a broth with potatoes or rice, add vermicelli or buckwheat. Professionals will easily be able to cook it in pots or a slow cooker, complement the taste by adding spices and spices. You can serve the finished soup in a pot of fried black bread – you get a great dish for the festive table.

Rabbit soup with potatoes

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content: 57 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Traditional is the rabbit soup with potatoes, in which, for satiety and a rich, dense texture, millet or rice is additionally introduced. For the manufacture, it is better to take the back of the rabbit, because it is more fat. This will give the finished broth an attractive color and aroma, the soup will turn out more saturated. Season the dish well with spices-suneli hops and dried leaves of parsley or dill.

Ingredients:

  • rabbit meat – half a carcass;
  • water – 2500 ml;
  • potatoes – 8 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • millet – 100 g;
  • hops suneli – 2 grams;
  • greens – a bunch;
  • butter – 20 g;
  • sour cream – 20 ml.

Cooking method:

  1. Rinse the main ingredient well, clean the films, fill with water, cook for 35 minutes, removing the foam.
  2. Rub carrots on a coarse grater, chop the onion into slices, sauté.
  3. Separate the meat into pieces, remove the bones, lower it back into the broth.
  4. Put potato straws in a deep cauldron. As soon as the soup begins to boil, pour the washed millet.
  5. Cook until half cooked, season with onion-carrot frying, spices, salt.
  6. Cook for seven minutes, serve with sour cream and herbs.

Rabbit soup with potatoes

Rabbit Soup with Vermicelli

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 58 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Rabbit soup with vermicelli is a versatile dish that can be included in the diet of an adult and a child. By adding pasta it becomes bright and mouth-watering, and sweet peppers, carrots and greens give a unique color. Serve soup is better hot, garnished with fresh parsley. Do not forget to season it with a spoon of sour cream, so that it looks even more appetizing.

Ingredients:

  • rabbit meat – half a kilo;
  • onions – 2 pcs.;
  • carrots – 2 pcs.;
  • potatoes – 300 grams;
  • bell pepper – 1 pc.;
  • tomatoes – 3 pcs.;
  • vermicelli – 50 g;
  • water – 1500 ml;
  • dill – 30 g;
  • parsley – 30 g;
  • bay leaf – 2 pcs..

Cooking method:

  1. Divide the meat into small pieces, fill with water. Boil the broth over low heat, removing the foam.
  2. After 20 minutes add half the onions, carrots, bay leaf.
  3. Boil for an hour, remove the vegetables. Remove the meat from the bones, transfer to a pan.
  4. Cut the potatoes into cubes, chop the tomatoes. Passer onion rings with carrot straws.
  5. Send vegetables to the broth. Tomite 20 minutes.
  6. Lay greens, noodles, let it boil for five minutes.
  7. Insist 10 minutes, pour on plates, sprinkle with herbs, half a boiled egg.

Rabbit Meat Noodle Soup

Rabbit soup for baby

  • Cooking time: 1.5 hours.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 46 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Rabbit soup for a child can be given as early as eight months of age. Due to the high content of phosphorus and calcium, this type of meat is useful to the growing children’s body, it is completely digested and easily digested. Pediatricians advise boiling rabbit meat by changing water twice to reduce the concentration of harmful extractive substances.

Ingredients:

  • rabbit breast – 200 g;
  • water – 1700 ml;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • rice – 40 grams.

Cooking method:

  1. Pour meat with a glass of water, boil, drain the liquid.
  2. Pour in one and a half liters of water, boil for an hour.
  3. Add chopped onions, carrot slices (they should not be fried), cook for 10 minutes.
  4. Season with rice, cook for 20 minutes.
  5. If desired, add zucchini, green peas to the dish, replace rice with pasta.
  6. For children up to a year, you can grind the soup with a blender until a puree mass is obtained..

Rabbit meat soup with rice in a plate

Rabbit Soup with Rice

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 50 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Rabbit soup with rice belongs to the traditional meat first courses, which are famous for their aroma and golden hue. To preserve the beautiful color of the broth, you need to thoroughly strain it after cooking. So the dish becomes not only more attractive, but also healthier. Instead of rice, it is allowed to use buckwheat, millet or vermicelli, pasta.

Ingredients:

  • rabbit meat – half a kilo;
  • carrots – 2 pcs.;
  • water – 3000 ml;
  • potatoes – 4 pcs.;
  • onion – 2 pcs.;
  • rice – half a glass;
  • dill – 30 g.

Cooking method:

  1. Wash the meat, cut into small pieces, fill with water. Add one whole peeled onion and carrot to the broth.
  2. Wait for boiling, remove the foam, reduce heat, salt.
  3. Simmer for 1.5 hours.
  4. Remove the pieces of meat, onions, carrots, strain the broth through cheesecloth. Remove the vegetables, peel the meat, send to the pan.
  5. Dice potatoes, rub carrots, rinse groats.
  6. Add vegetables and rice to the pan.
  7. Boil for half an hour. Turn off the fire, add meat, spices, chopped dill.
  8. Season with sour cream, garnish with toasted baguette.

Rabbit soup with rice

Rabbit diet soup

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 36 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Diet rabbit soup is prepared without the usual potatoes, so it can be safely consumed by diet-conscious people. Vegetable dressing from onions, carrots and canned corn gives the dish a beautiful, mouth-watering color, and garlic and greens – an attractive aroma. There is such a soup for lunch, dinner, generously sprinkled with croutons of white bread or crackers.

Ingredients:

  • rabbit meat – 700 g;
  • onions – 200 g;
  • water – 2000 ml;
  • carrots – 150 g;
  • corn – 250 g;
  • greens – 30 g.

Cooking method:

  1. Wash the meat, divide in portions, fill with water.
  2. Cook for 1.5 hours, salt, season with spices and grated garlic.
  3. Remove the meat from the broth, separate from the bones.
  4. Chop onion with carrots, hold in a dry frying pan for a couple of minutes to achieve a caramel crust.
  5. Add vegetables to the broth, cook for 25 minutes. Add corn, meat, greens.
  6. After five minutes, serve with low-fat sour cream and basil leaves..

Rabbit meat soup with vegetables

Rabbit Soup with Cabbage

  • Cooking time: 1.5 hours.
  • Servings Per Container: 4 Persons.
  • Calorie content: 57 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Rabbit soup with cabbage to taste resembles classic cabbage soup, but it turns out more tender. For cooking, it is recommended to take not only white cabbage, but also Beijing, cauliflower or broccoli. For taste, add pasta to the broth (it is better to take small vermicelli), and for color, use dressing from fried onions with carrots and bell pepper. Serve the finished dish well with sour cream.

Ingredients:

  • rabbit meat – 400 g;
  • water – 1500 ml;
  • cabbage – 250 g;
  • pasta – 200 g;
  • carrots – 2 pcs.;
  • onion – 1 pc.;
  • potatoes – 3 pcs.;
  • bell pepper – half the fruit;
  • parsley – 30 g.

Cooking method:

  1. Put a pot of water on the fire. Salt, boil, toss meat pieces. Cook for 40 minutes.
  2. Cut the potato into large cubes, chop the onions and cabbage, chop the carrots with paprika in medium sized pieces. Chop parsley.
  3. Put vegetables and pasta in the broth, cook for half an hour. Put parsley in the end.
  4. Serve with sour cream.

Chopped cabbage on a cutting board

Rabbit soup – cooking secrets

To cook a delicious, rich soup with a rabbit, use the tips of famous chefs:

  • to cook rabbit soup with a special piquant note, add green beans, bacon, dry white wine, Provence herbs and saffron, olive oil to the broth;
  • for soup, it is ideal to purchase chilled meat of young rabbits not older than six months, it is light, but not dark pink;
  • in order to maintain the transparency of the broth and the elasticity of the pieces of meat, do not let the water boil actively – simmer the dish over minimal heat;
  • do not leave the bay leaf in the broth for a long time – take it out half an hour after the start of cooking so that the soup does not bitter.
  • if the rabbit is too hard, make minced meat from its pulp and prepare a delicious meatball soup.
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