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Soup with Rabbit Recipe

A fragrant, thick soup for thrills, there will be a lot of meat, crispy vegetables and spices in it.

Servings	Prep Time
4	10minutes

Cook Time

90minutes

Servings	Prep Time
4	10minutes

Cook Time

90minutes

Ingredients

Instructions

Wash the rabbit, dry it with a paper towel and divide it into parts. I took small pieces for the soup. Heat 2 tablespoons of olive oil in a frying pan and fry the rabbit until it is browned
At the end of baking, pour in about 2 tablespoons of soy sauce, continue frying until the liquid evaporates. Then put the meat in a saucepan, pour 2 liters of boiling water, reduce the heat to low and simmer until the meat is almost ready. Do not forget to put a peeled whole onion, sweet bell pepper and salt in the broth.
While the broth is cooking, prepare the vegetables. Cut the potatoes into slices, about the same size as the pieces of string beans. Cut the red bell pepper into the same pieces. Disassemble the broccoli into inflorescences. Cut the onion into cubes, finely chop the garlic. Tomatoes – cubes.
Fry the onion until transparent in the remaining olive oil, add paprika and red pepper.
In a frying pan, add garlic, bell pepper and celery to the onion, fry until lightly soft. At the same time, lower the potatoes and green beans into the broth.
Add diced tomatoes to baked vegetables, ground ginger, if not fresh, add lemon juice to evaporate excess liquid. Then pour in 2 tablespoons of soy sauce, stir, warm up for a few minutes and add everything to the soup. Before serving, let the soup brew for 10 minutes. Serve, sprinkled with chopped parsley.