| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 1/3 piece Rabbit
- 4 tablespoons Soy sauce
- 1 piece Potato
- 2 pieces Onion
- 150 gram Beans
- 200 gram Broccoli
- 2 pieces Celery root
- 1/2 piece Bulgarian pepper
- 2 pieces Tomatoes
- 1/4 teaspoon Red hot pepper
- 3 cloves garlic
- Black pepper
- Lemon juice
- Vegetable oil
- Parsley
- 2 liters Water
- Ginger
Ingredients
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Instructions
- Rabbit wash, dry with paper towel and divided into parts. For soup I took small pieces of. Heat 2 tbsp olive oil in a frying pan and fry the rabbit until it is lightly brown
- At the end of roasting pour about 2 tablespoons soy sauce, continue to fry until the liquid evaporates. Then shift the meat in a pan, add 2 liters of boiling water, the fire put on low and simmer until almost cooked meat. Don't forget to put in a broth cleared a whole onion, sweet bell pepper and salt.
- While the broth is cooked, prepare vegetables. Potatoes cut into slices, about the same size as the pieces of string beans. The same pieces cut and red bell peppers. Broccoli disassemble on inflorescences. Cut the onion into cubes, finely chop the garlic. Tomatoes-cubes.
- Fry onion until transparent in the remaining olive oil, add paprika and red pepper.
- On the frying pan to the onions add the garlic, bell pepper and celery, fry till little tender. At the same time, dipped in the broth the potatoes and the green beans.
- Diced tomatoes to add to roast vegetables, ground ginger, if not fresh, add the lemon juice to evaporate excess liquid. Then pour 2 tbsp of soy sauce, stir, heat for a few minutes and add all to the soup. Before serving, let the soup stand for 10 minutes. Serve with chopped parsley greens.
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