How to cook
Put the rabbit legs in a pot to boil. One of the carrots, a white carrot and half an onion are finely chopped and added in the pot.
Once the pot is filled with water, add salt and leave it to boil until the meat is cooked through. Remove the foam, if necessary and wait until it's ready.
During this time, lighty fry the remaining half of an onion, garlic and the second carrot and after frying them lightly in fat, add the finely chopped pepper.
The potatoes are cut into small cubes as for soup and are added to the vegetables. Cover them with a lid and let them simmer for about 1 minute.
Once the rabbit is cooked, take it out, wait for it to cool down a bit and chop it into small pieces. Add the vegetables to the broth, in which the meat has boiled and add water.
The rabbit is placed back into the pot along with the noodles. Wait for the noodles and potatoes to cook through and add the finely chopped parsley.
Beat the yolk with the yoghurt, add a little broth to the mixture and then pour the mixture into the pot.
Stir and remove the rabbit soup from the heat. Then add the butter.
It is important to add the butter after the soup is ready so that it can release its aroma and fat, as the rabbit meat is generally quite dry.
Note: The soup can be served with rusks if desired, as well as prepared without a thickener depending on your taste preferences.
The Rabbit Soup with Potatoes is ready.