Rabbit soup

Rabbit soup is a traditional recipe, full of flavor and aroma, that combines fresh ingredients with simple yet effective cooking techniques. This dish can be a true feast for the taste buds and an excellent way to bring culinary traditions to our tables. Additionally, rabbit soup is a healthy choice, rich in protein and nutrients.

Total preparation time: 1 hour
Number of servings: 6

Ingredients:
- 500 g rabbit offal (back, neck, organs)
- 1 yellow onion
- 1 leek (only the white part)
- 1 parsley root
- ½ parsnip
- 1 slice of celery
- 1 slice of kohlrabi
- 1 carrot
- 2 tablespoons of homemade lard (from the pot where smoked sausages were preserved)
- 2-3 sprigs of fresh lovage
- 2 red potatoes from Covasna
- 1 can of chopped tomatoes (from SunFood)
- Iodized salt, to taste
- Freshly ground pepper, to taste
- 2-3 coriander seeds
- 2 tablespoons of paprika
- 2 bay leaves
- Large square pasta (from Baneasa)
- Fresh herbs for garnish

Preparation:

1. Preparing the vegetables: Start by peeling and finely chopping the onion and leek. These two ingredients are the base of the flavors in your soup, so take your time and ensure they are chopped evenly. The onion will add sweetness, while the leek will provide a delicate note.

2. Sautéing the vegetables: In a large skillet or deep pot, heat the homemade lard over medium heat. Add the chopped onion and leek and let them sauté for a few minutes, stirring frequently. Adding a tablespoon of water can help the vegetables not to stick and cook evenly.

3. Adding the vegetables: Peel and finely chop the parsley root, parsnip, celery, kohlrabi, and carrot. Add these vegetables to the onion and leek mixture. Let them sauté together for 5-7 minutes until they become slightly translucent.

4. Adding the meat: Cut the rabbit offal into suitable pieces and add them to the pot. Mix well to combine all the ingredients. This step is essential as the meat will release its flavors during cooking.

5. Boiling the soup: Add approximately 3 liters of cold water. Cover the pot and let the soup boil over medium heat for 30 minutes. Make sure to stir occasionally to prevent sticking.

6. Adding the potatoes: After 30 minutes, add the peeled and diced potatoes. Season with salt, pepper, paprika, coriander, and bay leaves. Let the soup boil for another 15 minutes until the potatoes become tender.

7. Finishing the soup: With 5 minutes left before turning off the heat, add the canned chopped tomatoes and pasta. Mix well and let them soften. It is important not to cook the pasta too long to avoid it becoming mushy and sticky.

8. Serving: Rabbit soup is served hot, sprinkled with chopped fresh herbs. You can add hot peppers for an extra kick or sour cream for those who prefer a creamy note. Do not serve with bread or polenta, as the soup is already hearty and filling.

Practical tips:
- If you do not have rabbit offal, you can use rabbit meat cut into pieces. Make sure to choose the one with bones for added flavor.
- You can replace the vegetables with others you prefer, but it is recommended to keep at least the onion, carrot, and potatoes to maintain the authentic taste.
- Rabbit soup is an excellent choice for cool days as it is nourishing and comforting.

Nutritional benefits:
Rabbit soup is rich in protein, vitamins, and minerals, making it a healthy choice for the diet. Rabbit meat contains less cholesterol than other types of meat, making it ideal for those who want to maintain a balanced diet.

Possible variations:
For a spicier version, add a few finely chopped hot peppers. You can also experiment with herbs such as dill or basil to give another flavor dimension to your soup.

Rabbit soup is a dish that will not only warm you up but will also bring a touch of nostalgia in every bite. It is perfect for gatherings with family or friends, being a savory dish that brings people together. Happy cooking and enjoy your meal!