Rabbit Soup with Semolina
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Rabbit Soup with Semolina

Rosi TrifonovaRosi Trifonova
Novice
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Rabbit Soup with Semolina
15/09/2014
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Preparation
15 min.
Cooking
50 min.
Тotal
65 min.
Servings
3
"A fragrant soup with rabbit meat that tastes best with lemons and homemade croutons!"

Ingredients

  • rabbit - the head, heart and ribs of 1 rabbit
  • onions - 1 small head
  • celery - 1 slice
  • carrots - 1 - 2
  • parsley - 3 - 4 parsley roots
  • black pepper - 15 - 20 grains
  • tomatoes - 3 - 4
  • semolina - 3 tablespoons
  • butter - 3 tablespoons
  • salt - to taste
measures

How to cook

Put the head, heart and ribs of the rabbit in cold water and put them to boil. Once they come to a boil, add salt to taste, the chopped onion, celery, parsley roots, carrot and peppercorns. Boil for 15-20 minutes, then add 3-4 sliced tomatoes.

Once the rabbit is cooked, remove it, debone it, chop the meat and return it back to the strained broth. Separately, fry 3 tablespoons of semolina with 3 tablespoons butter and thicken the soup with this roux.

Boil the soup for a few more minutes and season it with chopped parsley. Serve with lemon slices and croutons.

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