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Rabbit Soup with Mushrooms

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Rabbit Soup with Mushrooms
Image: Yordanka Kovacheva
1 / 3
15 min.
100 min.
115 min.
"Rabbit and mushroom soup that will keep you warm on the coldest days"


  • rabbit - 1/4 pc. (about 380 g of meat with bones + liver)
  • onions - 1/2 onion
  • field mushrooms - 7 oz (200 g)
  • garlic - 1 clove
  • celery - 1 stalk with leaves
  • green hot peppers - 2 pcs. (fresh)
  • carrots - 1 large carrot
  • tomatoes - 1 pc. (medium - sized, well ripened)
  • mint - 2 - 3 dry twigs
  • lemon juice - 2 tbsp.
  • oil - 5 - 6 tbsp.
  • noodles - 2 handfuls
  • parsley - for sprinkling when serving
  • black pepper - for sprinkling when serving
  • salt - by taste
  • Thickener
  • eggs - 1 pc.
  • yogurt - 5.6 oz (160 g)

How to cook

The rabbit meat and liver are boiled in slightly salted water with a spoonful of lemon juice for about an hour over medium heat. If desired, it can then be deboned and the meat can be cut into small pieces.

The other option is to leave it in larger pieces in the soup along with the bones, as this option is a little more inconvenient for rabbit soup, as everyone likes to scoop with a spoon and should not have to bother cleaning bones unnecessarily.

Onions, celery with leaves, peppers (cleaned from their seeds), the garlic and tomato are blended well and placed in the oil to fry. They can be cut into small pieces, but the first option is better to make the soup thinner.

Grate the carrots with the other vegetables on the heated hob and cook for 4-5 minutes on low to moderate heat.

Add the mushrooms in small pieces, as much salt as you like and add the broth from boiling the rabbit meat - strained in advance.

The sprigs of mint are tied in a bundle and released into the liquid. That way the soup is boiled for 15 minutes.

The rabbit meat needs to be added next, which is boiled for another 10 minutes and finally the noodles are added for the time required according to the instructions on the package - if you're using fine noodles, they are cooked very quickly.

The mint is removed and the soup is removed from the heat. Leave it aside for 5 minutes to lower the temperature slightly or add a little cold water or broth, which will do the job immediately.

This way, the amount of liquid that has evaporated during boiling will be made up. However, be careful not to dilute too much, which would dilute the taste and that should not be allowed to happen.

Then it's time for the thickener, for which the egg is beaten with a pinch of salt, yogurt and the other spoonful of lemon juice. Pour 2-3 ladles of the still hot broth and temper the thickener.

The mixture is poured into the soup in a stream and while stirring constantly.

The rabbit soup with mushrooms is served instantly, hot and fragrant, sprinkled with freshly ground black pepper and fresh and chopped parsley.

Enjoy your meal!


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