Rabbit Soup
60 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Broth preparation
Cut parsley root, carrots, and celeriac into 1.5 cm cubes. Remove the dirty outer skin from the onion, but leave the bottom skin. Wash the onion and cut it in half. Chop the rabbit loins into smaller pieces.
Heat a pan over high heat, place both onion halves cut-side down onto it dry, and let them brown.
Place the chopped vegetables, both halves of the roasted onion, and rabbit loins into a pot. Pour in 3 l of cold water, ensuring everything is submerged, and bring to a boil. Reduce heat to minimum. Skim off any foam that forms on the surface of the pot. Once no more foam forms, add the spices and herbs and 1 level teaspoon of salt.
Chef's tip
For broth, loins from the front parts (from the neck), where there is less meat, are best. Remove the foam so that the broth is clear, not cloudy. Skim it off as long as it forms. Roast the onion to make the broth darker and have a stronger flavor. If you don't use the broth immediately, you can freeze it.