Rabbit soup

Rabbit soup is a traditional dish, full of flavor and with an unmistakable aroma, that brings a touch of nostalgia to every bowl. It is an excellent choice for those who want to experience new tastes and bring a less common but extremely delicious recipe to their table. Additionally, rabbit is a lean meat, rich in protein and low in fat, making this soup a healthy, nutrient-rich option.

Total preparation time: 1 hour
Cooking time: 40 minutes
Number of servings: 4

Ingredients:
- 500 g rabbit meat (ribs and offal: liver, heart)
- 1 medium onion
- 1 carrot
- 1 celery stalk
- 5 cherry tomatoes (or 2 large tomatoes)
- 1/2 tablespoon of tomato paste
- A bunch of fresh parsley
- 100 g noodles (fresh or dry)
- Salt, to taste
- Juice of 1 lemon (or sour cream, if preferred)

Preparation:

1. Preparing the meat: Start by washing the rabbit meat well under cold running water. It is important to remove any impurities or fatty parts. After washing the meat, cut it into smaller pieces for even cooking.

2. Boiling the meat: Place the meat in a large pot and add enough cold water to cover it. Bring the water to a boil, and when it starts boiling, change the water. This step is essential to eliminate impurities and achieve a clearer and tastier soup.

3. Skimming: After changing the water, let it boil again, and after a few minutes, use a skimmer to remove the foam that forms on the surface. This step will make the soup clearer and more appealing.

4. Adding the vegetables: When the meat is half-cooked (about 20 minutes), add the finely chopped onion, sliced carrot, and celery. These vegetables will give a wonderful flavor to your soup. Let it boil for another 10 minutes until the vegetables become tender.

5. Tomatoes and tomato paste: At this point, add the halved cherry tomatoes or diced large tomatoes and the tomato paste. The tomatoes will give a beautiful color and fresh taste to the soup. Add salt to taste.

6. Sour the soup: After adding the tomatoes, you can sour the soup with lemon juice (if you don’t have sour cream). This will add a note of freshness and intensify the flavors. Let it boil for another 3 minutes.

7. Finalizing: Add the noodles to the soup and let it boil for 2 minutes until they are cooked. Turn off the heat and add the finely chopped parsley for an extra flavor and color.

8. Serving: Let the soup sit for a few minutes with the lid covered to blend the flavors. Serve the soup hot, garnished with a few fresh parsley leaves. You can also add a drizzle of olive oil for extra flavor.

Useful tips:
- If you prefer a thicker soup, you can add more noodles or thicken the soup with a little cornstarch diluted in water.
- For an even more intense flavor, you can add some spices like whole pepper, bay leaves, or dill.
- Rabbit soup pairs excellently with a slice of fresh bread or polenta.

Nutritional benefits:
Rabbit meat is an excellent source of protein, containing less cholesterol and fat than other types of meat. It is rich in B vitamins, especially B12, essential for the health of the nervous system and red blood cells. The added vegetables bring plenty of vitamins and minerals, making this soup a healthy and nourishing choice.

Frequently asked questions:
- Can I replace rabbit meat with another type of meat?
Yes, you can use chicken or turkey meat, but the taste will be different. Rabbit soup has a distinct flavor that other meats cannot replicate.
- How long can the soup be stored in the fridge?
Rabbit soup can be stored in the fridge for 2-3 days. Make sure to keep it in an airtight container to maintain its flavor.

Recommended pairings:
Rabbit soup can be wonderfully paired with a fresh summer salad with seasonal vegetables, or with a glass of dry white wine, which will perfectly complement the flavors of the dish.

This rabbit soup recipe is not just a dish, but a true culinary experience that will make you want to repeat it again and again. Enjoy your meal!