Traditional recipes

Rabbit soup

Rabbit soup

The rabbit is washed well and boiled together with entrails in about 5 liters of water. Take the foam as many times as needed and leave it until the meat is cooked. Remove the rabbit meat and leave it to cool. Bone it and put the meat back in the pot. The juice in which it was boiled is strained and boiled again. Add the cleaned, washed and finely chopped vegetables. After they have boiled well, season the soup with salt and pepper, add the finely chopped greens and let it bring to a boil. Turn off the heat and put a tablespoon of magic borscht or more if you want a sour soup.

Serve immediately with a lot of effort :)

Rabbit soup

In this rabbit soup came the other half of the ear that I was telling you about in the rabbit recipe in sweet and sour sauce.

For the preparation you need the following ingredients: 600 g rabbit meat, cut into pieces of the right size 450 g mix of frozen vegetables (carrots, peas, beans, zucchini, celery, cauliflower, leeks) 450 g diced tomato pulp 3 small potatoes, diced 2 l soup of vegetables 1 teaspoon dried tarragon 2 tablespoons fresh parsley, finely chopped 2 tablespoons of concentrated borscht salt and pepper to taste.

Rabbit soup preparation: Put the meat in a pot, pour the 2 liters of vegetable soup and let it start to boil. When it boils, put a lid on top and continue to boil the meat (about 45 minutes).

After 45 minutes, put the frozen vegetables and potatoes in the pot, and let them boil for another 10 minutes (10 minutes from the moment they boil).

When the 10 minutes have passed, add the tomato pulp, mix, add the concentrated borscht and let it boil for another 5 minutes.

Finally, add the tarragon and fresh parsley, stir and turn off the heat.

  • 1 rabbit about 2-3 kg
  • 1 glass of rabbit blood
  • 3-4 carrots
  • 2 onions
  • celery root
  • 1 teaspoon of vinegar
  • 1 glass of red wine
  • salt, thyme, paprika, pepper, green parsley, bay leaves
  • tarhon murat.
  • the rabbit meat is cut into pieces and boiled in water with a teaspoon of salt, frothing often
  • finely chop, onion, celery, carrots, parsley and tarragon
  • when the meat is half cooked, add the carrots, celery and onion
  • when it is almost ready, add the red wine mixed with rabbit blood, tarragon, paprika, pepper, bay leaves, thyme and vinegar
  • add salt and cook for another 15 minutes, remove from the heat and add the green parsley.

Rabbit soup

A rabbit soup recipe from: rabbit, onion, carrots, parsnip, celery, red wine, borscht, eggs, sour cream, oil, parsley, salt, pepper and vinegar.


  • 1 kg rabbit
  • 150 g onion
  • 100 g carrots
  • 100 g parsnips
  • 100 g celery
  • 150 ml of red wine
  • 1 l bag
  • 2 eggs
  • 100 g sour cream
  • 100 ml oil
  • 50 g parsley root
  • salt
  • pepper
  • 50 g of vinegar

Method of preparation:

Wash the rabbit pieces in cold water. Put them on the fire in a pot with 1.5 I of water, together with the carrots, parsnips, celery, all chopped, finely chopped onion, salt and pepper, lei foam formed, add the oil, vinegar and red wine, and when it's almost ready add the borscht.

Drizzle the soup with the beaten eggs and sprinkle finely chopped parsley on top.

Quick beef soup. Forget the traditional recipe and prepare it 100 times tastier!

Nutritionists recommend that we consume a portion of soup or broth daily, so that we have a normal digestion. If you are bored of popular dishes, then try this beef soup, which is not only tasty, but also healthy. Although it does not contain meat, this soup is very filling and flavorful, has a sour taste and is excellent for lunch. Try it to see how tasty it is!


-100-200 ml of cucumber brine

-salt and black pepper to taste


1. Chop the parsley root, onion, carrot and diced cucumber. Cut the potatoes into medium cubes.

2. Melt the butter in the pan and sprinkle with onions. Fry it until it becomes transparent. Add the carrot and parsley root to the pan and cook for a few minutes.

3. Add the pickled cucumbers, simmer until all the liquid has evaporated.

4. Boil the beef soup and add the potatoes, boil them in half. Put the vegetables in the pan in the soup, bring to a boil and simmer for a few minutes.

5. Mix the flour and cream and dilute the mixture with a little soup. Pour the resulting mass into the pan, add the cucumber brine and spices to taste and cook for a few minutes.

6. Sprinkle the soup with chopped greens and let it sit for 15 minutes. The soup is ready.

Rabbit soup

Rabbit soup from: rabbit meat, black or white wine, rabbit blood, carrots, onions, celery, parsley, rice, oil, pepper, thyme, lemon.


  • 500 g rabbit meat
  • 50 ml of red wine or 100 ml of white wine
  • 100 ml of rabbit blood
  • 200 g of carrots
  • 100 g of onion
  • a celery
  • a parsley
  • 2 tablespoons rice
  • a tablespoon of lard or oil
  • green parsley
  • ground pepper
  • thyme
  • a lemon

Method of preparation:

The pieces of meat from the neck and chest are chosen from the rabbit, washed very well, then put in the marinade sauce from evening to morning.

Put 3-4 liters of cold water, rabbit blood, white wine, marinated meat in a pot, then put the pot on the fire to boil.

During the cooking, take the foam with a spoon, then add the finely chopped or grated vegetables, the rice, to taste thyme, pepper and half the grated lemon peel. You can add a little more fat. The soup is soured with lemon juice. Serve with finely chopped green parsley.

If red wine is used, add it to the soup at the end and let it boil for a while.

Delicious recipes for the traditional Easter meal: Soup, stew and lamb steak

The lamb's head, thigh bones, chest and neck are used in lamb soup. They are placed in a five-liter pot over which two liters of cold water are poured and left for 20 minutes for the lamb's taste to diffuse into the water, and the lamb's soup to come out tasty. Meanwhile, chop the onion and fry in oil, then add the chopped vegetables (parsley, carrot, celery) into small cubes and, after two minutes, the bones and lamb, along with the water in which they stood, and 1 teaspoon salt. All will mix in the five-liter pot.

Boil the lamb soup for 60 minutes on low heat. The pot will be covered with a lid. After 60 minutes, add the rice, which will be boiled for 15 minutes, then add the borscht.

Bring the whole mixture to the boil. Then add salt to taste. Leave it on the fire for another five minutes, then add the cream mixed with the egg yolk, tarragon and larch. Cover and keep warm until ready to serve.


-1 kg of lamb organs (lungs, liver, heart, tongue weighed after boiling and chopping)

-2 bunches of green onions (10 threads)

-2 slices of older bread (without crust)

Method of preparation

Wash the organs well in some water until the water remains clean on them. Put in water with vinegar and salt for 30 minutes. Boil the organs for 5 minutes. Discard the dirty water from them, wash the pot well and cook for another 30 minutes from the first boil.

While the organs are boiling, finely chop the onion, green onion and parsley. Finely chop and 4 boiled eggs. The bread is soaked with a little milk. The bread will make the dough fluffier

Drain the organs well and, as they cool, chop them with the knife as small as possible. You can put it through the mincer and you will get pate. Heat the oil in a large pan and fry the onion over medium to low heat until soft. Add the chopped organs and fry over medium heat for 10 minutes, stirring constantly.

It is fired. Add green onions and parsley, chopped eggs and sourdough bread. Mix everything very well. Season the mixture with salt and pepper. You can taste the composition.

Beat 3 large raw eggs and place over the cooled mixture. Mix well. Grease a cake pan very well with oil (including the edges). Place 1/3 of the composition on the bottom of the form. Place the remaining 4 whole boiled eggs on top. Cover the eggs with the rest of the filling. Beat the last remaining raw egg and grease the dough with it. Put the dough in the oven at 180C for 50 minutes. When you remove it, pass it with a knife on the edges. Allow to cool. Store in the refrigerator.


-1 piece of lamb leg, cleaned of skins and excess fat

-1 tablespoon grated paprika

-1 teaspoon grated freshly ground pepper

-2 tablespoons chopped rosemary

-3-4 cloves of garlic

-2 tablespoons balsamic vinegar

-1 good tablespoon of coarse sea salt

-2 tablespoons of orchid sauce

-1 tablespoon grated brown sugar

-a few sprigs of green rosemary for decoration

Peel a squash, grate it and squeeze the juice. It can also be deboned and then tied with kitchen twine.

In a bowl, mix well: salt, finely chopped garlic, rosemary, paprika, pepper and balsamic vinegar until a homogeneous paste is formed.

With this paste, rub the meat well everywhere, then place it in the pan in which it will be cooked, cover it (with aluminum foil) and leave it to marinate for an hour at room temperature.

Preheat the oven to 190 degrees, add a cup of hot water to the tray, seal the aluminum foil well and put the meat in the oven. After an hour, turn to the other side, cover again and bake further.

After another 45 minutes of cooking, remove the aluminum foil and prick the meat with a fork, as deep as possible (towards the bone). If clear juices come out, it means that the steak is ready, grease it with the sauce from the tray and put it in the oven until it browns.

If blood is released from the stings, cover the steak again with aluminum foil and continue baking for another 15-30 minutes, or as long as necessary.

Remove the browned steak on a plate and cover with aluminum foil, letting it rest for 15 minutes before cutting it (to make it juicier).

For the sauce: add the red wine and the worcester sauce to the pan in which the lamb was fried. Put the tray on high heat (on the stove) and bring to the boil, scraping all the pieces stuck on the bottom. Once everything has come off, strain the sauce through a sieve into a saucepan, add the brown sugar and simmer until reduced by half (it will have the consistency of melted chocolate). After 15 minutes, cut the steak very nicely, obtaining slices. fine and good-looking.

If you liked the article and want to know what we write:

Sour sour and sour cow soup needed:

  • 1 kg beef with bone & # 8211 brine
  • 2 large onions
  • 2 carrots
  • 1 parsnip
  • 1 celery
  • 1 bell pepper
  • 4 tomatoes
  • 3-4 green grapes & # 8211 sour
  • 1 hot pepper & # 8211 optional
  • 1 larch connection
  • salt pepper

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