Rabbit meat is rightfully considered a dietary product. It contains practically no cholesterol and contains a lot of proteins, a whole complex of vitamins, iron, phosphorus, potassium. Doctors recommend including rabbit meat in the diet of children from an early age.
Necessary
- For rabbit rice soup:
- - 500 g rabbit;
- - 2-3 carrots;
- - parsley root;
- - 3 liters of water;
- - 3-4 pieces of potatoes;
- - 1-2 heads of onions;
- - 0.5 cups of rice;
- - greens (dill or parsley);
- - salt;
- - spices to taste.
- For boiled rabbit with white sauce:
- - 150 g of boiled rabbit;
- - a tablespoon of flour;
- - 1, 5 glasses of broth;
- - egg yolk;
- - 2 tbsp. butter;
- - salt.
Instructions
Step 1
It is better to buy a chilled rabbit for baby food. If you purchased frozen meat, thaw it at room temperature.
Step 2
Rinse the meat very thoroughly with cold running water. Wash areas with grease accumulation with warm water. Dry the carcass with a paper towel.
Step 3
Remove tendons, cut off films and excess fat. Then chop into portions, place in a saucepan and cover with hot water, which should only cover the meat. Place a saucepan over medium heat and bring to a boil.
Step 4
Then carefully drain the water, cover the meat with clean water and bring to a boil again. Then reduce the heat, skim off the foam with a slotted spoon and put the peeled, rinsed and chopped carrots, chopped onions and parsley root into a saucepan.
Step 5
Next, cook the broth at a low boil for about an hour. Pierce a piece of meat with a fork. If it is soft and gives off clear juice, then the rabbit is ready. Remove from the broth and strain the broth through a layer of cheesecloth.
Step 6
Put the strained broth on fire and boil.
Step 7
Peel, wash and dice the potatoes, and coarsely grate the peeled carrots. Go through and rinse the rice. Add all ingredients to broth.
Step 8
Next, cook the soup until the rice is done. When it is soft, turn off the heat, place the rabbit pieces and finely chopped greens in a saucepan. Cover with a lid, let the soup steep for about ten minutes and pour into bowls.
Step 9
A rabbit cooked in this way can be served as a second course. To do this, you need to prepare a white sauce.
Step 10
Lightly fry a tablespoon of flour with the same amount of butter and dilute with the strained broth obtained from boiling the rabbit and simmer over low heat for five to ten minutes. After that, remove the sauce from the heat, add the egg yolk previously mixed in a glass with a little sauce. Season with salt to taste, add a lump of butter and stir in the sauce.
Step 11
Place a portion of the boiled rabbit on a plate and top with the white sauce. Serve with mashed potatoes or rice and butter.
