Rabbit soup - how to cook deliciously with noodles, potatoes or rice according to recipes with photos

How to make rabbit soup

Light, tender rabbit meat does not cause allergies, so it is introduced into the diet of children under one year old. Adults will also benefit from rabbit meat dishes. To preserve all the vitamins as much as possible, it is better to stop at boiling the meat. Making rabbit soup is easy if you follow the technology. You need to start manufacturing by preparing the meat - legs, back, breast will do. They are cut into small pieces, filled with water and boiled.

To prevent rabbit broth from having a specific smell, soak the meat in water for some time. It’s easy to determine how long it takes to cook a rabbit for soup: whole - 1.5-2 hours, cut into pieces - 40 minutes. As soon as the meat is ready, potatoes, vegetables, cereals or beans are added to it. It is good to season the dish with mushrooms or pasta, add bacon or other smoked meats for taste. You may also need herbs and spices.

Description of preparation:

You know, I’ve tried more than one soup in my life, but this one exceeded all my expectations, perhaps also partly because I was a little afraid to cook it. Rabbit soup...hmm...I had never seen anything like it on my dinner table before, and the thirst for the unknown took its toll. It turned out that rabbit soup is not at all difficult to cook at home. The same as with any other meat, no special processing, everything is quite simple, although why am I explaining all this if there is a simple recipe for rabbit soup below? I have described all the details of the preparation below, and all I can do is wish you good luck and bon appetit!
Purpose: For lunch Main ingredient: Meat / Rabbit Dish: Soups

Rabbit soup with potatoes

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Traditional is rabbit soup with potatoes, in which millet or rice is additionally added for satiety and a rich, thick consistency. For production, it is better to take the back part of a rabbit, because it is fattier. This will give the finished broth an attractive color and aroma, and the soup will be more rich. Season the dish well with hop-suneli spices and dried parsley or dill leaves.

Ingredients:

rabbit meat - half a carcass;
water – 2500 ml;
potatoes – 8 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
millet – 100 g;
hops-suneli - 2 grams;
greens - a bunch;
butter – 20 g;
sour cream – 20 ml.

Cooking method:

Rinse the main ingredient well, peel off the films, add water, cook for 35 minutes, skimming off the foam.
Grate the carrots on a coarse grater, chop the onion into pieces and sauté.
Divide the meat into pieces, remove the bones, and put them back into the broth.
Place potato strips in a deep cauldron. As soon as the soup begins to boil, pour in the washed millet.
Cook until half cooked, season with fried onions and carrots, spices, and salt.
Cook for seven minutes, serve with sour cream and herbs.

Rabbit borscht

Rabbit borscht turns out so tasty that it can also be prepared for a holiday table.

Ingredients:

Rabbit – 400 grams
Potatoes – 3 pieces
Small cabbage - 1 piece
Onion – 1 piece
Lard – 50 grams
Carrots – 1 piece
Tomato paste – 3 tablespoons
Garlic – 4-5 cloves
Beets – 1 piece
Parsley, salt - to taste.

Preparation:

Cut the rabbit into pieces and soak the meat for a couple of hours. Then dry, add clean water and cook over low heat with the onion until almost done. Add finely shredded cabbage, grated beets and carrots, and continue cooking. After fifteen minutes, add the diced potatoes.

Cut the lard into small pieces and fry with garlic and onion, add chopped herbs, tomato paste, dilute with water and simmer for a couple of minutes. Place the prepared dressing in a saucepan and leave for about ten minutes, adding salt and spices.

You can serve.

Rabbit soup with vermicelli

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup with noodles is a universal dish that can be included in the diet of adults and children. By adding pasta it becomes bright and appetizing, and sweet peppers, carrots and herbs give it a unique color. It is best to serve the soup hot, garnished with fresh parsley. Don't forget to season it with a spoonful of sour cream to make it look even more appetizing.

Ingredients:

rabbit meat - half a kilo;
onions – 2 pcs.;
carrots – 2 pcs.;
potatoes – 300 grams;
bell pepper – 1 pc.;
tomatoes – 3 pcs.;
vermicelli – 50 g;
water – 1500 ml;
dill – 30 g;
parsley – 30 g;
bay leaf – 2 pcs.

Cooking method:

Divide the meat into small pieces, cover with water. Cook the broth over low heat, skimming off the foam.
After 20 minutes, add half the onion, carrots, and bay leaf.
Cook for an hour, remove the vegetables. Remove the meat from the bones and place in a saucepan.
Cut the potatoes into cubes, chop the tomatoes. Sauté onion rings with carrot sticks.
Add vegetables to the broth. Simmer for 20 minutes.
Add greens and vermicelli and let simmer for five minutes.
Leave for 10 minutes, pour into plates, sprinkle with herbs and half a boiled egg.

With vermicelli

Easy to prepare, simple and satisfying soup.

To prevent thin vermicelli from boiling over during cooking, the raw product is fried in a frying pan.

Thanks to this, the pasta will acquire a brown tint and a unique aroma.

Ingredients for a couple of rabbit legs:

green peas – 150 g;
garlic – 1 clove;
onion;
greenery;
Bulgarian pepper;
spices;
carrot – 1 pc.;
oil;
vermicelli – 100 g.

Preparation:

Pour water over the legs and boil. Remove, trim the meat, chop and return to the broth. Add some salt.
Chop the onion and chop the carrots. Place the resulting cubes in a frying pan, add oil and fry.
Chop the pepper and place in the roasting pan. Simmer until soft and add to the broth. Boil. It will take three minutes.
Add peas and cook for three minutes.
Place vermicelli in a frying pan and fry. Place in a saucepan and stir.
Chop the greens, chop the garlic clove and combine with the soup.

Rabbit soup for children

Cooking time: 1.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 46 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup can be given to a child from the age of eight months. Due to the increased content of phosphorus and calcium, this type of meat is beneficial for a growing child's body; it is completely absorbed and easily digested. Pediatricians advise boiling rabbit meat, changing the water twice to reduce the concentration of harmful extractives.

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Ingredients:

rabbit breast – 200 g;
water – 1700 ml;
onion – 1 pc.;
carrots – 1 pc.;
rice – 40 grams.

Cooking method:

Pour a glass of water over the meat, boil, and drain the liquid.
Pour in one and a half liters of water, cook for an hour.
Add chopped onion, carrot slices (they should not be fried), cook for 10 minutes.
Season with rice, cook for 20 minutes.
If desired, add zucchini and green peas to the dish, replace rice with pasta.
For children under one year old, you can grind the soup in a blender until you obtain a puree-like mass.

Rabbit soup - how to cook deliciously with noodles, potatoes or rice according to recipes with photos

Rabbit is not often present on our menus and is completely in vain. You can make delicious stews and roasts from rabbit meat, but soup is no less appetizing dish. To make the treat truly healthy, you need to prepare it correctly. How to cook rabbit soup? Experienced chefs know all the answers.

Light, tender rabbit meat does not cause allergies, so it is introduced into the diet of children under one year old. Adults will also benefit from rabbit meat dishes.

To preserve all the vitamins as much as possible, it is better to stop at boiling the meat. Making rabbit soup is easy if you follow the technology.

You need to start manufacturing by preparing the meat - legs, back, breast will do. They are cut into small pieces, filled with water and boiled.

https://www.youtube.com/watch?v=fq12cBJMWFA

To prevent rabbit broth from having a specific smell, soak the meat in water for some time. It’s easy to determine how long it takes to cook a rabbit for soup: whole – 1.5-2 hours, cut into pieces – 40 minutes.

As soon as the meat is ready, potatoes, vegetables, cereals or beans are added to it. It is good to season the dish with mushrooms or pasta, add bacon or other smoked meats for taste.

You may also need herbs and spices.

You can easily and quickly prepare rabbit soup in a multicooker, because the device does not require periodic intervention in the process after placing food in the bowl.

First, peel the vegetables, cut into cubes, and place in a bowl with cereal or pasta. Divide the rabbit meat into large pieces, season with spices, and pour boiling water over it. Rabbit broth soup is prepared for an hour in the “Soup” mode.

The finished dish is best served with dried herbs and low-fat sour cream.

Rabbit soup recipes

There are different recipes for rabbit soup that are suitable for beginners and professionals. Beginning cooks can try making broth with potatoes or rice, adding vermicelli or buckwheat.

Professionals can easily cook it in pots or a slow cooker and complement the taste by adding herbs and spices.

You can serve the finished soup in a pot of fried black bread - it will make an excellent dish for the holiday table.

Rabbit soup with potatoes

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

This will give the finished broth an attractive color and aroma, and the soup will be more rich. Season the dish well with hop-suneli spices and dried parsley or dill leaves.

Ingredients:

rabbit meat - half a carcass;
water – 2500 ml;
potatoes – 8 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
millet – 100 g;
hops-suneli - 2 grams;
greens - a bunch;
butter – 20 g;
sour cream – 20 ml.

Cooking method:

Rinse the main ingredient well, peel off the films, add water, cook for 35 minutes, skimming off the foam.
Grate the carrots on a coarse grater, chop the onion into pieces and sauté.
Divide the meat into pieces, remove the bones, and put them back into the broth.
Place potato strips in a deep cauldron. As soon as the soup begins to boil, pour in the washed millet.
Cook until half cooked, season with fried onions and carrots, spices, and salt.
Cook for seven minutes, serve with sour cream and herbs.

Rabbit soup with vermicelli

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

It is best to serve the soup hot, garnished with fresh parsley. Don't forget to season it with a spoonful of sour cream to make it look even more appetizing.

Ingredients:

rabbit meat - half a kilo;
onions – 2 pcs.;
carrots – 2 pcs.;
potatoes – 300 grams;
bell pepper – 1 pc.;
tomatoes – 3 pcs.;
vermicelli – 50 g;
water – 1500 ml;
dill – 30 g;
parsley – 30 g;
bay leaf – 2 pcs.

Cooking method:

Divide the meat into small pieces, cover with water. Cook the broth over low heat, skimming off the foam.
After 20 minutes, add half the onion, carrots, and bay leaf.
Cook for an hour, remove the vegetables. Remove the meat from the bones and place in a saucepan.
Cut the potatoes into cubes, chop the tomatoes. Sauté onion rings with carrot sticks.
Add vegetables to the broth. Simmer for 20 minutes.
Add greens and vermicelli and let simmer for five minutes.
Leave for 10 minutes, pour into plates, sprinkle with herbs and half a boiled egg.

Rabbit soup for children

Cooking time: 1.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 46 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pediatricians advise boiling rabbit meat, changing the water twice to reduce the concentration of harmful extractives.

Ingredients:

rabbit breast – 200 g;
water – 1700 ml;
onion – 1 pc.;
carrots – 1 pc.;
rice – 40 grams.

Cooking method:

Pour a glass of water over the meat, boil, and drain the liquid.
Pour in one and a half liters of water, cook for an hour.
Add chopped onion, carrot slices (they should not be fried), cook for 10 minutes.
Season with rice, cook for 20 minutes.
If desired, add zucchini and green peas to the dish, replace rice with pasta.
For children under one year old, you can grind the soup in a blender until you obtain a puree-like mass.

Rabbit soup with rice

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 50 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup with rice is a traditional meat first course, famous for its aroma and golden hue. To maintain the beautiful color of the broth, you need to strain it thoroughly after cooking. This way the dish becomes not only more attractive, but also healthier.

Instead of rice, it is allowed to use buckwheat, millet or vermicelli, and pasta.

Ingredients:

rabbit meat - half a kilo;
carrots – 2 pcs.;
water – 3000 ml;
potatoes – 4 pcs.;
onions – 2 pcs.;
rice - half a glass;
dill – 30 g.

Cooking method:

Wash the meat, cut into small pieces, cover with water. Add one whole peeled onion and carrot to the broth.
Wait for it to boil, skim off the foam, reduce heat, add salt.
Cook over low heat for 1.5 hours.
Remove pieces of meat, onions, carrots, strain the broth through cheesecloth. Remove the vegetables, remove the bones from the meat, and place in a saucepan.
Cut the potatoes into cubes, grate the carrots, and rinse the cereal.
Add vegetables and rice to the pan.
Cook for half an hour. Turn off the heat, add meat, spices, chopped dill.
Season with sour cream and garnish with toasted baguette.

Dietary rabbit soup

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 36 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Dietary rabbit soup is prepared without the usual potatoes, so it can be safely consumed by people on a diet. Vegetable dressing made from onions, carrots and canned corn gives the dish a beautiful, appetizing color, and garlic and herbs give it an attractive aroma.

You can eat this soup for lunch or dinner, generously sprinkled with white bread croutons or croutons.

Ingredients:

rabbit meat – 700 g;
onion – 200 g;
water – 2000 ml;
carrots – 150 g;
corn – 250 g;
greens – 30 g.

Cooking method:

Wash the meat, divide into portions, cover with water.
Cook for 1.5 hours, add salt, spices and grated garlic.
Remove the meat from the broth and separate from the bones.
Chop the onion and carrots, hold in a dry frying pan for a couple of minutes to achieve a caramel crust.
Place vegetables in broth and cook for 25 minutes. Add corn, meat, herbs.
Simmer for five minutes and serve with low-fat sour cream and basil leaves.

Rabbit soup with cabbage

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 57 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For taste, pasta is added to the broth (it is better to use small vermicelli), and for color, a dressing of fried onions with carrots and bell peppers is used. Serve the finished dish well with sour cream.

Ingredients:

rabbit meat – 400 g;
water – 1500 ml;
cabbage – 250 g;
pasta – 200 g;
carrots – 2 pcs.;
onion – 1 pc.;
potatoes – 3 pcs.;
bell pepper – half the fruit;
parsley – 30 g.

Cooking method:

Place a pan of water on the fire. Salt, boil, throw in the meat pieces. Cook for 40 minutes.
Cut the potatoes into large cubes, chop the onion and cabbage, chop the carrots and paprika into medium-sized pieces. Chop the parsley.
Place vegetables and pasta in broth and cook for half an hour. Add parsley at the end.
Serve with sour cream.

Rabbit soup - cooking secrets

To prepare a delicious, rich rabbit soup, use the advice of famous chefs:

to cook rabbit soup with a special spicy note, add green beans, bacon, dry white wine, Provençal herbs and saffron, and olive oil to the broth;
For soup, it is ideal to purchase chilled meat from young rabbits no older than six months; it is light, but not dark pink;
to maintain the transparency of the broth and the elasticity of the pieces of meat, do not let the water boil actively - simmer the dish over low heat;
do not leave the bay leaf in the broth for a long time - remove it half an hour after the start of cooking so that the soup does not become bitter.
if the rabbit turns out to be too tough, make minced meat from its pulp and prepare a delicious soup with meatballs.

: Delicious rabbit soup

Source: https://sovets.net/10375-sup-iz-krolika.html

Rabbit soup with rice

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 50 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Ingredients:

rabbit meat - half a kilo;
carrots – 2 pcs.;
water – 3000 ml;
potatoes – 4 pcs.;
onions – 2 pcs.;
rice - half a glass;
dill – 30 g.

Cooking method:

Wash the meat, cut into small pieces, cover with water. Add one whole peeled onion and carrot to the broth.
Wait for it to boil, skim off the foam, reduce heat, add salt.
Cook over low heat for 1.5 hours.
Remove pieces of meat, onions, carrots, strain the broth through cheesecloth. Remove the vegetables, remove the bones from the meat, and place in a saucepan.
Cut the potatoes into cubes, grate the carrots, and rinse the cereal.
Add vegetables and rice to the pan.
Cook for half an hour. Turn off the heat, add meat, spices, chopped dill.
Season with sour cream and garnish with toasted baguette.

How to cook

The rabbit fillet should be cut into pieces, placed in a pan of water and brought to a boil. It is recommended to drain the first broth and fill the meat with new clean water. Then the broth is brought to a boil again. Next, peel the potatoes, cut them into cubes and add to the rabbit. Cook for 10 minutes. After this, you need to peel the onions and carrots. Wash the carrots and grate them. Also wash the onion and chop finely with a knife. Add vegetables to soup and cook for about 5 minutes. Then you should wash the cabbage, separate it into small inflorescences and put them in the soup. Next, the dish is salted and cooked until fully cooked for about 10 minutes.

For a very small eater, the soup can be whipped with a blender. If desired, it is permissible to put a little greenery there. This dish will appeal not only to children, but also to adults. Bon appetit!

Dietary rabbit soup

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 36 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Ingredients:

rabbit meat – 700 g;
onion – 200 g;
water – 2000 ml;
carrots – 150 g;
corn – 250 g;
greens – 30 g.

Cooking method:

Wash the meat, divide into portions, cover with water.
Cook for 1.5 hours, add salt, spices and grated garlic.
Remove the meat from the broth and separate from the bones.
Chop the onion and carrots, hold in a dry frying pan for a couple of minutes to achieve a caramel crust.
Place vegetables in broth and cook for 25 minutes. Add corn, meat, herbs.
Simmer for five minutes and serve with low-fat sour cream and basil leaves.

Preparation

Wash the rabbit meat and divide it into large pieces (about 100 grams each). The whole carcass takes longer to cook.
Place the meat in a saucepan.
Finely chop the onion, carrots, chop the greens.
Place the chopped vegetables on top of the meat.
Pour cold water over the rabbit, vegetables and herbs and place over medium heat.
When the water boils, foam will appear. Carefully remove the foam and reduce the heat to low.
At the end of cooking, add a bay leaf to the recipe, which you must remember to remove before finally removing the finished dish from the heat, otherwise it may give off a bitter taste.
At the end of cooking, add salt and spices as you see fit.

Broth with rabbit meat is a ready-made recipe for an independent first course, nutritious and light. It is served with half an egg, seasoned with fresh herbs and ground black pepper. A traditional addition is fresh, crispy white bread croutons. Garlic goes very well with broth.

This dish also serves as the basis for delicious dietary soups. You can add finely chopped potatoes, fried carrots and onions, corn, sweet peppers, green peas, broccoli - whatever you like - and cook a delicious, bright soup. If you cook the kidneys along with the meat, you can prepare a wonderful pickle with pearl barley. You can allow yourself as many experiments as you like, and each recipe will be completely beneficial.

It turns out very tasty to cook noodles in rabbit broth - this is a traditional English recipe.

The younger the animal, the faster it can be cooked.
The most successful part of the carcass for broth is the back.
It is recommended to cook the meat immediately with raw onions, and add salt at the very end of cooking - then it will be especially tender and juicy.
For a particularly refined taste and special aroma, it is recommended to bake carrots in the oven before adding them to the dish being prepared.

Rabbit soup with cabbage

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 57 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rabbit soup with cabbage tastes like classic cabbage soup, but it turns out more tender. For cooking, it is recommended to take not only white cabbage, but also Chinese cabbage, cauliflower or broccoli. For taste, pasta is added to the broth (it is better to use small vermicelli), and for color, a dressing of fried onions with carrots and bell peppers is used. Serve the finished dish well with sour cream.

Ingredients:

rabbit meat – 400 g;
water – 1500 ml;
cabbage – 250 g;
pasta – 200 g;
carrots – 2 pcs.;
onion – 1 pc.;
potatoes – 3 pcs.;
bell pepper – half the fruit;
parsley – 30 g.

Cooking method:

Place a pan of water on the fire. Salt, boil, throw in the meat pieces. Cook for 40 minutes.
Cut the potatoes into large cubes, chop the onion and cabbage, chop the carrots and paprika into medium-sized pieces. Chop the parsley.
Place vegetables and pasta in broth and cook for half an hour. Add parsley at the end.
Serve with sour cream.

Cooking for our children

Children are our everything. Mothers try to feed their baby only healthy and tasty dishes. Many kids liked the rabbit soup. Recipes for children are varied. You can choose the option that suits you. You can speed up the soup preparation process by using a slow cooker. While the kitchen unit is working, you relax or play with your little one.

700 g rabbit fillet;
2-3 carrots;
7 pcs. potato tubers;
½ tbsp. rice;
2 tbsp. l. dried or fresh dill;
salt to taste;
1 onion.

Preparation:

As described in the previous recipe, prepare the rabbit meat.
Wash the pieces of rabbit meat thoroughly and place in a saucepan.
Fill with filtered or boiled water and put the pan on the fire.
Bring the liquid to a boil and reduce the heat to low.
While the rabbit is cooking, peel the potatoes, onions and carrots.
Wash the vegetables thoroughly and chop them.
Wash the rice grains several times until the water becomes clear.
Place potatoes into the broth.
After boiling, add washed rice cereal.
Carrots and onions can be added fresh or pre-sautéed in refined sunflower oil.
When the rice and potatoes are ready, season the soup with salt and dill.
Infuse the rabbit soup for children for 5-10 minutes and serve it to the table.

Advice! For the little ones you can prepare puree soup. To do this, all ingredients need to be crushed with an immersion blender. This can be done in a separate plate.

Rabbit soup - cooking secrets

To prepare a delicious, rich rabbit soup, use the advice of famous chefs:

to cook rabbit soup with a special spicy note, add green beans, bacon, dry white wine, Provençal herbs and saffron, and olive oil to the broth;
For soup, it is ideal to purchase chilled meat from young rabbits no older than six months; it is light, but not dark pink;
to maintain the transparency of the broth and the elasticity of the pieces of meat, do not let the water boil actively - simmer the dish over low heat;
do not leave the bay leaf in the broth for a long time - remove it half an hour after the start of cooking so that the soup does not become bitter.
if the rabbit turns out to be too tough, make minced meat from its pulp and prepare a delicious soup with meatballs.