Rabbit soup. Dietary rabbit soup. Rabbit soup recipes

Soups based on it are prescribed for various diseases of the digestive tract, diets, as well as various complications after illnesses. The most common dish based on it is rabbit soup, and its preparation requires certain knowledge and skills.

The rabbit acquired the title of the best meat for the diet not by chance, but rather due to the structure of its meat, since it is the least fatty among all other types of meat.

Beef, chicken, and especially pork are inferior to rabbit in terms of fat content in their composition. In addition, rabbit has an excellent taste and a delicate soft aroma, which does not lose its quality under any type of heat treatment. Soup with boiled rabbit meat is not only healthy, but also very tasty.

Its preparation will take a little time and will require the following set of ingredients:

rabbit meat - 300 g;
potatoes - 2 pcs.;
carrots - 2 pcs.;
rice - 100 g;
greens - 0.5 bunch;
salt, pepper, bay leaf to taste;

First of all, you will need a deep pan with meat placed on the bottom. It can be laid either whole or sliced - it depends on the individual preferences of the person. Pour about 1-1.5 liters of water into a saucepan, put on fire and bring to a boil. Add spices and salt. Then leave the meat to cook for another 30-40 minutes.

At this time, the potatoes are peeled and cut into medium-sized cubes. Peeled carrots are grated on a coarse grater and added to the potatoes. After 30-40 minutes, add this entire mixture to the cooking meat and let it boil for another 10 minutes.

Now it’s time for rice - it is poured into the bubbling liquid and continues to cook. Once the rice reaches the desired consistency, the dish is ready. Therefore, in the last 2 minutes before this, add finely chopped greens and close the lid for the remaining time. This is necessary so that the soup absorbs the aroma of fresh herbs and is filled with it. Once all the time is up, the soup is finally ready. All that remains is to pour it into bowls and enjoy the wonderful taste and unique aroma of the soup.

Rabbit soup with green peas

In addition to dietary dishes made from rabbit meat, ordinary quite hearty soups are prepared. Because, first of all, meat is the main source of protein. And when fried, it is no less tasty and nutritious. The following soup perfectly confirms this truth.

The list of ingredients included in its composition is as follows:

rabbit meat - 300 g;
egg - 2 pcs.;
green peas - 1 jar;
potatoes - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
dill - 0.5 bunch;
salt, pepper, bay leaf, spices to taste;

Place 1 liter of water in a deep saucepan and bring to a boil. At this time, you need to fry the meat and vegetables. Cut the rabbit meat into small pieces and fry in a frying pan, after seasoning it with a small amount of vegetable oil. Over medium heat, fry it on both sides until golden brown.

At the same time (while the meat is frying), chop the onion and grate the carrots on a fine grater. And as soon as the meat acquires the desired shade, vegetables are sent to the pan instead. The meat is removed from the baking sheet and transferred to a pan of boiling water - now it should simmer a little to make the broth more aromatic and nutritious.

Now a series of eggs has arrived, which also need to be boiled in a separate pan for 10-15 minutes.

The vegetables are fried, the eggs are boiled - it's time for the potatoes. It is cut into small cubes. Finely chop the dill and set it aside - you will need it at the very end. When the meat is sufficiently cooked, potatoes and selected spices are added to it, the dish is salted and cooked for another 5-10 minutes. Then add vegetables from the frying pan and pour in a can of green peas.

Boiled eggs are peeled and cut into cubes, but not very finely, since cutting too finely will not allow the eggs to remain whole - they will simply fall apart and get lost in the overall composition of the soup. Add the dill and eggs to the soup and wait another 2-3 minutes, after which the colorful, spicy and, most importantly, satisfying soup can be poured into plates and served.

The ingredients needed to prepare it look like this:

rabbit meat - 300 g;
potatoes - 1 pc.;
carrots - 1 pc.;
egg - 1 pc.;
small pasta - 150 g;
salt, pepper, bay leaf to taste.

The rabbit fillet is passed through a meat grinder, salt and a small amount of spices are added. An egg is driven into the resulting minced meat so that the cutlets do not fall apart. The meatballs themselves are formed and fried in butter until golden brown. Butter will add special softness to the cutlets, making them especially delicate in taste.

As soon as the crust has formed, they are removed from the pan and placed in boiling water. Now they need to boil for 5-10 minutes. At this time, you need to take care of the potatoes and carrots, which are cut into small pieces, and after the required period of time, they are lowered into the meatballs and allowed to boil a little more. At the very end, pasta is added.

It is better to take a small shell or cobweb, since their cooking time is limited to a few minutes, and even in a boiling soup removed from the stove, they will be one hundred percent ready. You can gather your children to the table and enjoy a wonderful soup with them.

Today we will prepare a very tasty and very simple potato soup with rabbit.

. Rabbit is easily digestible. Rabbit meat is much healthier than any other animal meat, so soup made from rabbit will delight you with both taste and benefits.

Ingredients

Rabbit
Potatoes 6-10 pieces
Onion 2 heads
2 medium sized carrots
Bay leaf 2-3 pcs
Salt, pepper, dill, parsley, turmeric, hops-suneli - to taste
Vegetable oil 2 tablespoons (for frying).

Preparation:

Chop the rabbit carcass into medium pieces. Place it in a saucepan, fill it with water and set it to cook. At the moment the broth boils (don’t miss it!) you need to remove the foam. Then you need to throw a whole peeled carrot and one whole onion into the boiling broth. Close the pan with a lid and cook until readiness (30 - 40 minutes). After the meat is cooked, you can take out the carrots and onions. These products have already done their job and we will no longer need them.
Now take another prepared onion, finely chop it and fry it in vegetable oil. Next, peel the carrots, grate them on a fine grater, add them to the onion and continue frying for 2-3 minutes (until soft). The frying is ready. You can turn it off and set it aside for now .
Now you need to peel the potatoes, cut them into cubes, throw them into a pan with broth and cook for 20 minutes. A few minutes before it’s ready, add the roast, salt, bay leaf, spices and herbs. Then remove the pan from the heat and let the soup brew a little.

Rabbit soup with vermicelli

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup with noodles is a universal dish that can be included in the diet of adults and children. By adding pasta it becomes bright and appetizing, and sweet peppers, carrots and herbs give it a unique color. It is best to serve the soup hot, garnished with fresh parsley. Don't forget to season it with a spoonful of sour cream to make it look 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:

Divide the meat into small pieces, cover with water. Cook the broth over low heat, skimming off the foam.
After 20 minutes, add half the onion, carrots, and bay leaf.
Cook for an hour, remove the vegetables. Remove the meat from the bones and place in a saucepan.
Cut the potatoes into cubes, chop the tomatoes. Sauté onion rings with carrot sticks.
Add vegetables to the broth. Simmer for 20 minutes.
Add greens and vermicelli and let simmer for five minutes.
Leave for 10 minutes, pour into plates, sprinkle with herbs and half a boiled egg.

Rabbit soup

Every housewife knows how to cook soup. But prepare this dish with meat. And not everyone can handle rabbit meat. This meat is very healthy. It is dietary. Therefore, soup cooked with rabbit meat is suitable for both children and those with stomach problems.

At least once every few months you need to prepare rabbit soup. Recipes for this dish can be found in special magazines, or learned from true culinary connoisseurs. Buy a rabbit at the market from people you know. He must be young. It will not be possible to make a tasty soup from an old rabbit, since its meat is poorly cooked. It is too hard and does not provide such a rich richness for the broth.

Soup ingredients

To cook rabbit meat in soup, you need to take a rabbit. Its back part is well suited for broth. Potatoes about 8 pieces. It should be medium size. Take one onion and one carrot, 100 grams of rice or millet. Prepare butter, herbs (dill or parsley), salt, ground pepper, sour cream. It is advisable to cook the soup in a cauldron, since it is in it that the taste will be much more pleasant. If you don’t have a cauldron, then take an enamel pan.

Making rabbit soup. Recipe

Pour water into a cauldron, put rabbit meat in it. Before doing this, the meat must be washed well and removed from the film. Place the back whole. Make sure there is no noise. Remove it with a spoon. The meat should be cooked for about 30 minutes, or even 40. Then, remove the boiled meat, separate it from the bone and cut it into small pieces. Put it back into the broth. It should cook well. During this time, grate the carrots on a fine grater and cut the onion into cubes. Fry onions and carrots in butter until golden brown.

You can also use sunflower oil. Peel the potatoes, wash and cut into strips. When the meat is completely cooked, add the potatoes. After 10 minutes, place the onions and carrots in the pan. Season the soup with salt and pepper. You can add seasonings if desired. Before removing the cauldron from the heat, add chopped herbs. It will give the soup color, smell and taste. Rabbit soup is served with sour cream.

As you can see, the recipe does not require any special skills, but you need to prepare it carefully so as not to spoil the dish. The soup will have a delicate taste. The main thing is that it is good for the intestines. If you are watching your figure, then this soup will not prevent you from always being in shape.

Rabbit soup recipes

There are different recipes for rabbit soup that are suitable for beginners and professionals. Beginning cooks can try making broth with potatoes or rice, adding vermicelli or buckwheat. Professionals can easily cook it in pots or a slow cooker and complement the taste by adding herbs and spices. You can serve the finished soup in a pot of fried black bread - it will make an excellent dish for the holiday table.

Number of servings: 8 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Cuisine: Russian.

Traditional is rabbit soup with potatoes, in which millet or rice is additionally added for satiety and a rich, thick consistency. For production, it is better to take the back part of a rabbit, because it is fattier. This will give the finished broth an attractive color and aroma, and the soup will be more rich. Season the dish well with hop-suneli spices and dried parsley or dill leaves.

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:

Rinse the main ingredient well, peel off the films, add water, cook for 35 minutes, skimming off the foam.
Grate the carrots on a coarse grater, chop the onion into pieces and sauté.
Divide the meat into pieces, remove the bones, and put them back into the broth.
Place potato strips in a deep cauldron. As soon as the soup begins to boil, pour in the washed millet.
Cook until half cooked, season with fried onions and carrots, spices, and salt.
Cook for seven minutes, serve with sour cream and herbs.

Delicious rabbit soup

When prepared correctly, dishes with rabbit meat turn out very tasty! In this recipe, I will tell you how to prepare delicious rabbit soup - a dietary, rich, flavorful first course!

Description of preparation:

My grandmother told me how to make delicious rabbit soup, and today I am sharing this recipe with you! This soup turns out to be dietary, very tender and incredibly aromatic thanks to the spices, which, by the way, you can change at your discretion. I recommend that you salt this soup at the very end so that the meat does not lose its juiciness and the vegetables retain their juice. Be sure to prepare this soup on a winter day, it will definitely please you!

Ingredients:

Carrots – 150 grams
Leek – 150 grams
Garlic – 2 pieces
Bell pepper - 1/2 piece
Green beans – 1 Cup
Spaghetti – 100 grams
Olive oil – 40 grams
Dry white wine – 120 grams
Rosemary - 1 to taste
Hot pepper - 1 To taste
Salt - 1 to taste
Nutmeg - 1 To taste

How to make “Delicious rabbit soup”:

1. First, cut the rabbit meat into small pieces. Then cut all the vegetables: leeks into half rings, carrots into half and half rings, cut the bell pepper into cubes, crush the garlic. 2. I already have green beans chopped and frozen. Lightly simmer the meat in olive oil, add rosemary and carrots with bell pepper. Simmer for 10 minutes, then add the leeks. 3. When the vegetables are fried, add the wine and let the alcohol evaporate. Add spices. Pour boiling water over the soup, put on low heat and cook for 10-15 minutes. 4. Boil the spaghetti until half cooked and add to the soup. Add green beans and cook for another 10-15 minutes, covered. Add salt at the very end. Bon appetit!

Rabbit soup for children

Cooking time: 1.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 46 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup can be given to a child from the age of eight months. Due to the increased content of phosphorus and calcium, this type of meat is beneficial for a growing child's body; it is completely absorbed and easily digested. Pediatricians advise boiling rabbit meat, changing the water twice to reduce the concentration of harmful extractives.

Ingredients:

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

Cooking method:

Pour a glass of water over the meat, boil, and drain the liquid.
Pour in one and a half liters of water, cook for an hour.
Add chopped onion, carrot slices (they should not be fried), cook for 10 minutes.
Season with rice, cook for 20 minutes.
If desired, add zucchini and green peas to the dish, replace rice with pasta.
For children under one year old, you can grind the soup in a blender until you obtain a puree-like mass.

RABBIT SOUP RECIPES FOR CHILDREN

Ingredients:

200 ml. water for broth,
1 small potato,
1 small carrot,
several cauliflower florets (I used frozen),
1/4 medium onion
salt - to taste.

Preparation:

Recently I cooked rabbit stewed with sour cream. I left some meat to make soup for my son. Rabbit soup

for a child it turned out to be light, non-greasy, small pieces of meat were eaten with pleasure by the baby. Separately, I would like to say about the benefits of rabbit meat for a child, for a small growing organism. It belongs to lean meat, and contains much more protein than, for example, beef. It helps remove radionuclides from the body. And there are much fewer allergens in rabbit meat than in other meats. Therefore, it is recommended for allergy sufferers to use it. Rabbit meat contains a huge amount of vitamins (vitamin C, B vitamins) and minerals (phosphorus, iron, cobalt, fluorine, potassium).

Therefore, if, dear parents, we want to prepare a soup for your child from a storehouse of vitamins, cook rabbit meat. Here's my recipe:

How to make rabbit soup:

Cook the broth. We drain the first broth, unless, of course, you have a pet rabbit and you are confident in its quality. Cook the meat in the second broth for 20 minutes.
Finely chop the potatoes, add to the broth and cook for another 5 minutes.
Next add chopped onion and grated carrots.
5 minutes after the vegetables have boiled, add the cauliflower inflorescence. Cook for another 10 minutes. Salt to taste.
We take out the meat, cut it into small pieces and send it back to the broth. If desired, we then grind everything with a blender if the child is very small.

Rabbit soup

ready for the child. The amount of ingredients I have indicated is just for a small portion, but adults will also like this soup. Just increase the amount of products required.

Here is another delicious soup option for your baby - pureed pea soup.

How to cook rabbit soup: recipes for children and adults

Rabbits are not only valuable fur, but also 3-4 kg of easily digestible meat. It is dietary rabbit meat that interests culinary specialists, because it can be used to prepare delicious dishes that will appeal to both children and adults. To diversify your home menu, prepare rabbit soup. Recipes for the best dishes will be shared by professional chefs.

Delicious and healthy first course

Inexperienced cooks are interested in how to make rabbit soup. There is nothing complicated about this. You, as usual, cook the broth and add a standard set of products. Rabbit soup with potatoes turns out to be very satisfying, but at the same time low in calories. Its mild taste and unforgettable aroma will leave an indelible gastronomic mark on the stomachs of household members.

On a note! To prepare the first course, it is better to choose young rabbit meat. Otherwise, the meat will have to be pre-marinated or cooked longer than usual.

rabbit fillet – 500-600 g;
2-3 carrots;
100 g spaghetti;
2 onions;
4-5 pcs. potato tubers;
2-3 pcs. bay leaves;
parsley, salt and spices - to taste;
refined vegetable oil for frying.

Preparation:

On a note! If you want the broth to be crystal clear, cook the soup constantly over low heat or strain it through a sieve.

Wash the rabbit carcass, dry it and cut it into portions.
Place the rabbit pieces into a thick-walled pan.
Add bay leaves, peeled onion and one carrot.
Add salt to taste and fill with filtered water.
Put the pan on the fire.
Bring the liquid to a boil, and then reduce the heat to low.
Cook the broth until the rabbit is completely cooked. This process will take about 40 minutes.
While the broth is cooking, prepare the vegetables.
Peel the carrots, wash and cut into small cubes. You can grate it.
We also peel the onion heads and chop them into cubes.
Peel the potatoes, wash them and cut them into small cubes.
Break the spaghetti into two or three pieces.
Pour refined sunflower oil into a frying pan and add onions.
When the onion softens, add the carrots.
Sauté vegetables until fully cooked
Place the boiled rabbit meat on a plate and cool.
Separate the fillet from the bone and chop.
Place potatoes and boiled rabbit meat into the broth.
When the broth boils again, add the sautéed vegetables and spaghetti.
Season the soup with salt and spices to taste.
When the soup is almost ready, add finely chopped herbs.
Let the soup brew for a while in a sealed container and serve.

Rabbit soup with cabbage

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 57 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup with cabbage tastes like classic cabbage soup, but it turns out more tender. For cooking, it is recommended to take not only white cabbage, but also Chinese cabbage, cauliflower or broccoli. For taste, pasta is added to the broth (it is better to use small vermicelli), and for color, a dressing of fried onions with carrots and bell peppers is used. 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:

Place a pan of water on the fire. Salt, boil, throw in the meat pieces. Cook for 40 minutes.
Cut the potatoes into large cubes, chop the onion and cabbage, chop the carrots and paprika into medium-sized pieces. Chop the parsley.
Place vegetables and pasta in broth and cook for half an hour. Add parsley at the end.
Serve with sour cream.

Cooking for our children

Children are our everything. Mothers try to feed their baby only healthy and tasty dishes. Many kids liked the rabbit soup. Recipes for children are varied. You can choose the option that suits you. You can speed up the soup preparation process by using a slow cooker. While the kitchen unit is working, you relax or play with your little one.

700 g rabbit fillet;
2-3 carrots;
7 pcs. potato tubers;
½ tbsp. rice;
2 tbsp. l. dried or fresh dill;
salt to taste;
1 onion.

Preparation:

As described in the previous recipe, prepare the rabbit meat.
Wash the pieces of rabbit meat thoroughly and place in a saucepan.
Fill with filtered or boiled water and put the pan on the fire.
Bring the liquid to a boil and reduce the heat to low.
While the rabbit is cooking, peel the potatoes, onions and carrots.
Wash the vegetables thoroughly and chop them.
Wash the rice grains several times until the water becomes clear.
Place potatoes into the broth.
After boiling, add washed rice cereal.
Carrots and onions can be added fresh or pre-sautéed in refined sunflower oil.
When the rice and potatoes are ready, season the soup with salt and dill.
Infuse the rabbit soup for children for 5-10 minutes and serve it to the table.

Advice! For the little ones you can prepare puree soup. To do this, all ingredients need to be crushed with an immersion blender. This can be done in a separate plate.

Cook the soup and relax

A multicooker is an indispensable kitchen gadget. With this device you can prepare many dishes. Cook excellent rabbit soup in a slow cooker. Select the appropriate program mode “Soup”, “Cooking” or “First course”. To determine the cooking time, pay attention to the power and functional features of the multicooker.

rabbit leg;
1 carrot;
3-4 pcs. potato tubers;
1 onion;
100 g vermicelli;
salt and spices to taste;
50 g leeks;
3 tbsp. l. refined vegetable oil;
1.5 liters of filtered water.

Preparation:

We will immediately prepare all the necessary products.
Defrost the rabbit leg naturally, rinse and dry with a paper towel. If necessary, cut into portions.
Peel and chop potatoes, carrots and onions.
Wash the leeks and finely chop them with a knife.
Pour refined sunflower oil into a multicooker container.
Add onions and carrots.
Select the “Frying” program and sauté the vegetables until golden.
Then add potatoes, pasta, rabbit meat, and leeks to the multicooker container.
Fill everything with filtered or boiled water.
Stir and add salt and spices to taste.
Select the “Cooking” or “Soup” program mode. Set the timer for 45-50 minutes.
After the beep, we are in no hurry to serve the soup to the table. Leave it for another 15-20 minutes in automatic heating mode.

On a note! The rabbit leg can be served with a side dish as a second course. Or remove the fillet from the bone and add the rabbit meat to the soup.

Video: Delicious rabbit soup

Rabbit soup is one of the dishes that combines exquisite taste and dietary value. Rabbit meat and decoctions from it are easily digestible, so they are recommended not only for adults, but also for small children.

Rabbit soups come in a huge variety. Pasta, vegetables are used as a dressing, seafood, exotic fruits, crayfish, and various spices are added.

The delicate taste and aroma of rabbit broth allows cooks to create delicious recipes, some of which are given below.

A delicious first course on your table

0.8 kg rabbit fillet;
150 ml wine;
4 things. garlic cloves;
1 can of canned white beans;
0.4 kg zucchini;
2 pcs. fresh tomatoes;
1 sweet bell pepper;
300 g potatoes;
2 onions;
laurel leaves, salt and spices - to taste;
sifted high-grade flour - 0.5 tbsp. l.

Preparation:

Wash the rabbit fillet thoroughly.
We peel off the film and cut the carcass into portions.
We peel the garlic cloves and crush them under a press.
Place the garlic mass into a bowl and fill with wine.
Mix these ingredients thoroughly and pour the marinade over the rabbit meat.
Cover the dish with a lid and place in the refrigerator overnight.
In the morning, remove the pieces of rabbit fillet from the marinade and dry thoroughly with paper towels.
Bread each piece of meat in sifted flour.
Heat a frying pan and place the rabbit pieces into it.
Fry the fillet until a fragrant golden crust forms.
Place the pieces of fried rabbit meat in a thick-walled pan.
Sauté the onion in refined olive or sunflower oil.
When the onion softens, add chopped sweet bell pepper and fresh tomatoes.
Add the fried vegetables to the pan.
Peel the potatoes and cut into cubes.
Place the chopped potatoes in a saucepan.
Wash the zucchini thoroughly and remove the stem.
We clean the seeds and cut them into small cubes.
Place the zucchini in a saucepan and fill everything with filtered water, preferably hot.
Season the dish to taste with salt and spices.
Bring the soup to a boil and simmer for about 40 minutes until the rabbit fillet is completely cooked.
Drain the juice from the canned beans.
Add it to the soup 10 minutes before it is ready.
Decorate the rabbit soup with chopped herbs.

Rabbit soup is not the most common dish among housewives, because it is not so easy to find rabbit meat in stores. Nevertheless, the nutritional properties of this meat and its unusual taste periodically inspire chefs to make similar searches, and the result is a very interesting first course for the whole family. Rabbit soup can be included in the diet or children's menu. It contains virtually no cholesterol, but there is more than enough easily digestible protein. In addition, this meat is rich in vitamins EE, B, PP, as well as iodine, phosphorus, calcium, magnesium and many other useful minerals.

Making rabbit soup is no more difficult than making soup from any other meat. Simply make the broth and then add vegetables, herbs, cereals or pasta to it. More refined recipes for rabbit soup also include dry wine, legumes, mushrooms, pumpkin, cheese, cream, etc. Rabbit soup is prepared in a slow cooker, pressure cooker, regular saucepan or kettle. You can use individual parts of the rabbit or the whole carcass for this.

It will take a lot of time to prepare rabbit soup. The meat of this animal is tough and requires long cooking. Some chefs also use special marinades based on wine or lemon juice, in which the rabbit is kept before cooking the broth.

Rabbit meat itself has a very appetizing aroma, but it is further enhanced by various spices and herbs. If the soup is being prepared for adults, you should definitely add dried herbs, peppercorns, cinnamon, cloves, bay leaves, etc. For a children's dish, it is better to use only salt and ground black pepper.

Secrets to making the perfect rabbit soup

Rabbit soup is not only a tasty, but also a healthy first course that will become the highlight of your home menu. It is significantly different from other similar treats, so everyone present at the table will definitely notice and appreciate the new culinary masterpiece. If you have not yet experimented with such meat, then just in case, check out some recommendations on how to prepare rabbit soup

Secret No. 1. If you want your rabbit soup to be tasty and clear, be sure to drain the first portion of water immediately after the broth boils. You can also constantly skim off the foam and then strain the broth, but this is more labor-intensive.

Secret No. 2. A rabbit carcass weighing 1 kg or less is optimal for soup. If the rabbit is larger, its meat will most likely be tough even after prolonged heat treatment.

Secret No. 3. Experienced chefs recommend cooking rabbit only in enamel or steel saucepans.

Secret No. 4. The readiness of the rabbit can be determined by separating the meat from the bone. If you managed to do this without any difficulties, you can safely add the remaining ingredients for the soup to the broth.

Even the most capricious gourmets will be happy to try rabbit soup. Children seem to feel on an intuitive level that this meat contains a record amount of substances useful for a growing body. In addition, rabbit soup is also a very filling delicacy, so one bowl will quickly satisfy the hunger of even the hungriest adult. With rice, the dish turns out very tender, the meat also cooks well and becomes soft. Nutritionists recommend introducing this soup into a child’s diet at about 1 year of age.

Ingredients:

300 g rabbit meat;
1 onion;
300 g potatoes;
1 carrot;
2 tbsp. l. rice;
20 g fresh herbs;
2.5 liters of water;
10 ml vegetable oil;
Salt pepper.

Cooking method:

Divide the rabbit meat into portions, rinse thoroughly and place in a saucepan.
Peel the onions and carrots, cut the vegetables into several large pieces and add half to the rabbit meat.
Pour cold, clean water into a saucepan, boil, then drain.
Pour a new portion of clean water over the rabbit and cook over medium heat for 60 minutes.
Cut the remaining onions and carrots into small pieces, chop the potatoes into medium-sized cubes.
Add potatoes to the prepared rabbit, salt and pepper the broth to taste.
Rinse the rice thoroughly in several waters and also pour into a saucepan.
Heat oil in a frying pan, fry onions and carrots until golden brown.
Pour the roast into the pan with the soup, mix all the ingredients well.
Cook the soup with rabbit and rice for another 20 minutes, then sprinkle with fresh herbs.

Interesting from the network

Rabbit soup can be either the most ordinary first course or an exquisite delicacy. Using this recipe, you can make a truly original treat with rabbit meat, which is worthy of a restaurant menu. In this case, you can use the help of your multicooker, so the cooking process will become even easier. If your model does not have a “Cooking” mode, turn on “Soup” or “Stewing”.

Ingredients:

800 g rabbit meat;
1 onion;
2 liters of water;
3 cloves of garlic;
1 bell pepper;
½ glass of dry white wine;
100 g green beans;
2 tbsp. l. olive oil;
100 g vermicelli;
1 tsp. dried basil;
Greenery;
Salt pepper.

Cooking method:

Cut the rabbit into pieces, place in a multicooker bowl and add the specified amount of water.
In the “Cooking” mode, cook the rabbit for 1 hour 30 minutes, periodically skimming the foam from the broth.
Separate the rabbit meat from the bones and cut into small pieces.
Strain the broth into a saucepan and set aside for now.
Cut the beans and bell pepper into strips, chop the garlic and herbs.
Cut the onion into cubes, grease the multicooker bowl with olive oil and turn on the “Fry” mode.
Fry the onion and garlic for 10 minutes, then pour in the white wine and wait until half the liquid has evaporated.
Pour the broth back into the slow cooker, add bell peppers and beans, salt, pepper and basil.
Cook the dish in the “Soup” mode for 20 minutes, add rabbit meat and vermicelli.
Cook the rabbit noodle soup for another 10 minutes, then garnish it with herbs.

Now you know how to cook rabbit soup according to a recipe with a photo. Bon appetit!

Cooking rabbit is quite simple. Its meat, if you cook the whole carcass, will be ready in one and a half to two hours, and if it is cut into pieces, then in thirty to forty minutes. Today MirSovetov will teach you how to prepare delicious soup with rabbit meat. But first, we will find out why rabbit meat is considered healthy.

Rabbit soup with rice

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 50 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup with rice is a traditional meat first course, famous for its aroma and golden hue. To maintain the beautiful color of the broth, you need to strain it thoroughly after cooking. This way the dish becomes not only more attractive, but also healthier. Instead of rice, it is allowed to use buckwheat, millet or vermicelli, and pasta.

Ingredients:

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

Cooking method:

Wash the meat, cut into small pieces, cover with water. Add one whole peeled onion and carrot to the broth.
Wait for it to boil, skim off the foam, reduce heat, add salt.
Cook over low heat for 1.5 hours.
Remove pieces of meat, onions, carrots, strain the broth through cheesecloth. Remove the vegetables, remove the bones from the meat, and place in a saucepan.
Cut the potatoes into cubes, grate the carrots, and rinse the cereal.
Add vegetables and rice to the pan.
Cook for half an hour. Turn off the heat, add meat, spices, chopped dill.
Season with sour cream and garnish with toasted baguette.

What is the benefit

Rabbit meat has long been considered a dietary product of high value. In ancient times, when people occasionally ate pork meat due to poverty, they could only dream of a rabbit, because the cost of one carcass was equal to the cost of a whole pig carcass! And now, especially abroad, rabbit meat is still considered a great delicacy and costs two or even three times higher than poultry and other meat products.

Rabbit meat is an irreplaceable source of protein, minerals and vitamins. In terms of nitrogen content, rabbit occupies an honorable third step on the pedestal, inferior to hare and turkey meat. In terms of fat content, rabbit is inferior to beef (the fatty part), as well as pork, duck and goose.

As for dietary properties, rabbit meat is close to chicken meat, but in terms of the ratio of protein and fat (as a percentage) it is significantly superior.

The nutritional, that is, biological value of rabbit meat is assessed by its content of incomplete and complete proteins, as well as by the composition of amino acids. Moreover, with age, the amount of complete protein in a rabbit will increase, and the amount of incomplete protein will decrease. Based on this, we can draw a certain conclusion: the meat of an adult animal will not be as healthy as, say, the meat of a four to five month old rabbit.

In addition, the rabbit has fat. Its consistency is dense and its color is white. If the rabbit is fattened, then from one carcass you can get about half a kilogram of fat. Fat melts at a high temperature - 41-42 degrees, and begins to solidify already at 39 degrees. This valuable product is used to treat wounds, and is also added to cosmetic masks, used in the production of creams and other body care products.

Continuing to talk about the benefits of rabbit meat, we return to the most valuable thing - the meat contains virtually no cholesterol.

In terms of vitamin and mineral composition, rabbit meat cannot be compared with any meat from other animals. Thus, a rabbit carcass contains B vitamins, in particular B6 and B12, as well as vitamin PP.

Rabbit meat also contains the following vitamins:

Iron.
Phosphorus.
Cobalt.
Manganese.
Fluorine.
Potassium.

But there are practically no sodium salts in meat, which is why it is considered a dietary product.

Who should eat rabbit meat?

First of all, elderly people, the sick and children should eat meat. Meat is especially useful for people who work a lot and are in constant motion: pilots, athletes, divers.

Don’t forget about rabbit meat for young mothers, pregnant women, teenagers and preschool children.

Rabbit meat will also be useful for people who constantly suffer from allergic reactions to various foods, as well as for people with diseases of the heart, blood vessels, stomach, intestines and liver.

Due to the fact that there are very few purine bases in rabbit, meat can be safely consumed by people suffering from it, and you need to start with small doses and gradually increase the amount of serving.

If you or your child has low hemoglobin levels, think about rabbit meat! In addition, rabbit meat will also help improve brain activity.

Let's prepare soup with rabbit meat

Recipe for children.

There are a lot of rabbit soup recipes. Soups can be either liquid or puree. Moreover, you can prepare soup from any product: potatoes, rice, pasta, vegetables, herbs, beans and even wine. MirSovetov invites readers to familiarize themselves with several recipes for making soup: for kids and for adults.

According to the tables of the first, from eight months it is necessary to introduce rabbit meat into the baby’s diet. But how can you make meat healthy? Nutritionists give this advice: you need to boil it in several waters.

Take 200 grams of meat and put it in a pan with water. When it boils, drain the water and add fresh water. Bring to a boil again and continue to cook over low heat for about an hour.

Add vegetables:

carrot;
potato.

Continue cooking the soup for ten minutes, add a couple of spoons of washed rice. If desired, the soup is salted and greens are added.

Depending on the age of the child, you can put zucchini, green peas in the soup, and pasta instead of rice.

Recipe for adults.

Cut the rabbit meat into pieces, rub with salt and pepper.

If you wish, you can leave the meat in this marinade for half an hour.

Roll the meat in flour and fry in a hot frying pan (use any oil, but olive oil tastes best).

After frying, add chopped onion and, if desired, garlic to the pan, and after a few minutes add sweet peppers and carrots. Add a little white wine and simmer.

Peel the potatoes, cut them and add them to the soup, followed by the washed rice.

Add salt, pepper, add sour cream.

That's it, the healthy soup is ready! Bon appetit!

Rabbit meat is one of the most valuable dietary products. Many nutritionists rightly consider rabbit meat to be the healthiest type of meat.

Rabbit pulp contains up to 21% easily digestible protein and only about 5.5% fat. Tender white meat goes well with almost all foods, so it can be found in all dishes and in combination with a wide variety of ingredients. Rabbit dishes can be excellent dietary dishes intended for the table of various age groups. Allergies to rabbit meat are very rare, so it is often prepared for children, sick and weakened people.

Rabbit soups are a great option for introducing this delicious product. Even an inexperienced cook will find it difficult to spoil rabbit meat by improper preparation; the dish will still turn out not only edible, but also very tasty.

Summer vegetable soup with rabbit meat

A bright and aromatic dish that brings together all the colors of summer. An ideal food for hot weather when you don’t want to overload yourself with unnecessary calories.

Ingredients for 1.5 l. soup:

Rabbit with bone (hind quarter) – 300 g.
Ripe tomato – 1 pc.
Yellow paprika – 1 pc.
Leaf and stem celery – 30 g of greens and 1 pc.
Long grain rice – 2-3 tbsp. l.
Water – 1 l.
Beans in pods or green peas – 100 g.
Carrots – 1 pc.
Salt and spices to taste.

Preparation:

Cook broth using rabbit meat with bones, using spices to taste.
Cut the meat into small pieces, return to the pan, add washed long grain rice and put it on low heat.
Chop the carrots into slices and the celery into thin slices. Leave the leaves whole. Peel the paprika and tomato, chop them into large cubes. Add vegetables to soup when rice is almost done.
Cook for about 10 minutes more.
Serve with herbs, butter or sour cream of your choice.

Rabbit soup for kids

A very delicate puree soup that is suitable for feeding both nursery children and their losing weight mothers. If the dish is being prepared for very young children, then you need to exclude fresh herbs and butter. Moms can add savory spices. For example, dried rosemary and thyme, grated nutmeg or dried ginger.

Ingredients per liter of soup:

Rabbit fillet – 400 g.
Fresh carrots – 2 pcs.
Potatoes – 2 pcs.
Cream – 100 ml.
Butter – 50 g.
Parsley and dill are fresh.
Water – 600 ml.
Salt.

Preparation:

Boil carrots, potatoes and rabbit fillet in a small amount of salted water until fully cooked.
Pour some of the broth into a separate bowl. Mash the potatoes and carrots until smooth right in the pan. Pass the boiled rabbit fillet through a meat grinder or chop using a blender.
Combine vegetable and meat puree, butter, dilute with hot cream to the desired state.
Serve with chopped herbs.

Rabbit soup with spider web noodles

A hearty soup that can be served with rich sour cream and garlic croutons made from black bread.

Ingredients for 1.5 l. soup:

Rabbit fillet – 300 g.
Butter – 50 g.
White bread – 50 g.
Onions – 2 pcs.
Chicken egg – 1 pc.
Carrots – 1 pc.
Potatoes – 2 pcs.
Dried dill – 5 g.
Small noodles – 50 g.
Water – 1 l.
Salt and any spices to taste.

Preparation:

From butter, rabbit fillet, white bread and one onion, make minced meat as homogeneous as possible. Add chicken egg and spices to it. Roll into small meatballs.
Sauté onions and carrots in fat or any oil.
Boil water, add potato cubes, onions, sauteed along with carrots.
Once the water returns to a boil, gradually add all the meatballs to the soup.
After they float, add dried herbs and small noodles.
Cook over low heat. After 10 minutes, remove from heat.
The finished soup goes well with garlic croutons.

Dietary rabbit soup

For cooking we will take:

1 rabbit,
onion 2 pcs.,
1 carrot,
canned corn 250 gr.,
2-3 cloves of garlic,
salt, herbs and pepper to taste.

We wash the rabbit and cut it into pieces. Cook the broth and add garlic, salt and spices. Separate the finished meat from the bones. Chop the onion and grate the carrots. In order to get rid of the smell of raw onions, lightly fry them in a frying pan (without adding oil). Add onions and carrots to the broth. Cook for 20-30 minutes. When the carrots and onions are cooked, add the corn (after draining the liquid) into the broth. Then add meat and herbs. Bring the soup to a boil and cook for about 1 more minute.