Recipe Soup with beans and rabbit. Calorie, chemical composition and nutritional value.

I really like rabbit meat - both its taste and beneficial properties are more than satisfactory to me. That's why I cook it quite often and in most cases simply. But there is another recipe that I really like. This is rabbit soup with noodles and potatoes.

This first course is light, tasty, and very appetizing. At first I made rabbit soup for my child, and then my husband tried it too. So now this is one of the universal first dishes in our family that everyone eats. Moreover, it is not at all difficult to prepare; even a housewife who has no experience in the kitchen can cope with a simple recipe for rabbit soup with noodles and potatoes.

And don’t worry that the soup will have some specific strong taste or smell because of the rabbit, nothing like that! And for light, dietary food, this is one of the best recipes. I will be happy to share with you how to prepare rabbit soup so that you can prepare it for your loved ones.

Ingredients for 2-3 servings:

• 150-200 g rabbit (on the bone);
• 2 medium-sized potatoes;
• 2-3 handfuls of thin noodles;
• 1 small onion (can be shallot);
• 0.5 small carrots;
• 5-6 black peppercorns;
• 1 small bay leaf;
• salt, ground black pepper to taste;
• parsley.

How to make rabbit soup:

For soup, we take pieces on the bone - ribs, front or back legs. In principle, you can take any pieces except breast, which does not produce a good broth. Soak the rabbit for a couple of hours in cold water.

Place the rabbit pieces into boiling water and bring to a boil again. We remove the foam.

Peel the carrots and onions and rinse thoroughly. Dip the onions and carrots into the broth, add peppercorns, salt, and bay leaf. Bring to a boil and cook over low heat, covering with a lid, for 1 - 1.5 hours, until the meat is soft.

Peel the potatoes and wash them. Cut the potatoes into large cubes.

Remove the meat, onions and carrots from the broth. Separate the rabbit meat from the bone and chop it into small pieces. Cut the carrots removed from the broth into strips or slices. We simply throw away the onion - it has already fulfilled its role.

Add potatoes, carrots and rabbit meat to the broth. Cook everything together for 15 minutes.

Now add vermicelli and mix. Bring to a boil over medium heat. Taste it, add salt and ground black pepper as needed, and other spices to taste, mix.

Then cook the soup over low heat for 7-8 minutes, until the vermicelli is ready.

Rabbit is not often present on our menus and is completely in vain. You can make delicious stews and roasts from rabbit meat, but soup is no less appetizing dish. To make the treat truly healthy, you need to prepare it correctly. How to cook rabbit soup? Experienced chefs know all the answers.

What is the benefit

Rabbit meat has long been considered a dietary product of high value. In ancient times, when people occasionally ate pork meat due to poverty, they could only dream of a rabbit, because the cost of one carcass was equal to the cost of a whole pig carcass! And now, especially abroad, rabbit meat is still considered a great delicacy and costs two or even three times higher than poultry and other meat products.

Rabbit meat is an irreplaceable source of protein, minerals and vitamins. In terms of nitrogen content, rabbit occupies an honorable third step on the pedestal, inferior to hare and turkey meat. In terms of fat content, rabbit is inferior to beef (the fatty part), as well as pork, duck and goose.

As for dietary properties, rabbit meat is close to chicken meat, but in terms of the ratio of protein and fat (as a percentage) it is significantly superior.

The nutritional, that is, biological value of rabbit meat is assessed by its content of incomplete and complete proteins, as well as by the composition of amino acids. Moreover, with age, the amount of complete protein in a rabbit will increase, and the amount of incomplete protein will decrease. Based on this, we can draw a certain conclusion: the meat of an adult animal will not be as healthy as, say, the meat of a four to five month old rabbit.

In addition, the rabbit has fat. Its consistency is dense and its color is white. If the rabbit is fattened, then from one carcass you can get about half a kilogram of fat. Fat melts at a high temperature - 41-42 degrees, and begins to solidify already at 39 degrees. This valuable product is used to treat wounds, and is also added to cosmetic masks, used in the production of creams and other body care products.

Continuing to talk about the benefits of rabbit meat, we return to the most valuable thing - the meat contains virtually no cholesterol.

In terms of vitamin and mineral composition, rabbit meat cannot be compared with any meat from other animals. Thus, a rabbit carcass contains B vitamins, in particular B6 and B12, as well as vitamin PP.

Rabbit meat also contains the following vitamins:

1. Iron.
2. Phosphorus.
3. Cobalt.
4. Manganese.
5. Fluorine.
6. Potassium.

But there are practically no sodium salts in meat, which is why it is considered a dietary product.

Who should eat rabbit meat?

First of all, elderly people, the sick and children should eat meat. Meat is especially useful for people who work a lot and are in constant motion: pilots, athletes, divers.

Don’t forget about rabbit meat for young mothers, pregnant women, teenagers and preschool children.

Rabbit meat will also be useful for people who constantly suffer from allergic reactions to various foods, as well as for people with diseases of the heart, blood vessels, stomach, intestines and liver.

Due to the fact that there are very few purine bases in rabbit, meat can be safely consumed by people suffering from it, and you need to start with small doses and gradually increase the amount of serving.

If you or your child has low hemoglobin levels, think about rabbit meat! In addition, rabbit meat will also help improve brain activity.

Let's prepare soup with rabbit meat

Recipe for children.

There are a lot of rabbit soup recipes. Soups can be either liquid or puree. Moreover, you can prepare soup from any product: potatoes, rice, pasta, vegetables, herbs, beans and even wine. MirSovetov invites readers to familiarize themselves with several recipes for making soup: for kids and for adults.

According to the tables of the first, from eight months it is necessary to introduce rabbit meat into the baby’s diet. But how can you make meat healthy? Nutritionists give this advice: you need to boil it in several waters.

Take 200 grams of meat and put it in a pan with water. When it boils, drain the water and add fresh water. Bring to a boil again and continue to cook over low heat for about an hour.

Add vegetables:

• carrot;
• potato.

Continue cooking the soup for ten minutes, add a couple of spoons of washed rice. If desired, the soup is salted and greens are added.

Depending on the age of the child, you can put zucchini, green peas in the soup, and pasta instead of rice.

Recipe for adults.

Cut the rabbit meat into pieces, rub with salt and pepper.

If you wish, you can leave the meat in this marinade for half an hour.

Roll the meat in flour and fry in a hot frying pan (use any oil, but olive oil tastes best).

After frying, add chopped onion and, if desired, garlic to the pan, and after a few minutes add sweet peppers and carrots. Add a little white wine and simmer.

Peel the potatoes, cut them and add them to the soup, followed by the washed rice.

Add salt, pepper, add sour cream.

That's it, the healthy soup is ready! Bon appetit!

In winter, my godmother makes wonderful rabbit soup. This dietary but very tasty soup becomes especially relevant after the busy New Year holidays. And most importantly, contrary to my experience, the meat turns out very tender.

I once asked her: “How long does it take you to cook a rabbit for soup?”, to which she answered in surprise: “Well, I don’t cook it, the meat is soft, because I cook it correctly.” I had to take the recipe - I wanted to cook rabbit meat in soup so wonderfully.

Rabbit giblet soup

Potatoes 400 g Water 1.5 l Purple onion 40 g Carrots 60 g Olive oil 4 tbsp. l. Salt to taste Noodles 60 g Bay leaf 1 pc. Parsley 5 stalks. Ground black pepper 1 chip.

Cooking method:

Peel the potatoes and cut them into cubes. We wash the potato cubes and put them in a saucepan, fill them with clean cold water and put them on high heat. While the water in the pan is boiling, prepare the rabbit giblets. From the insides of a rabbit, lungs, liver, kidneys and heart can be used for food. First soak the giblets in cold water for 30 minutes, and then cut everything into pieces. When the water in the pan with the potatoes boils, add the chopped rabbit giblets to it, bring it to a boil again, reduce the heat to low and cook the soup until the potatoes are ready. While the soup is cooking, fry the diced onion and the carrots, cut into strips, in olive oil. When the potatoes are completely ready, and the pieces of giblets are ready too, add salt to the broth to taste. Place thin noodles or other pasta into the pan. Along with the noodles, add the contents of the frying pan (onions, carrots and oil in which these vegetables were fried) to the soup.

Rabbit soup

Kitchen tools:

plate; electric kettle; cutting boards (for meat and vegetables) and a sharp knife; meat knife and hammer; a plate for green beans; a saucepan with a non-stick coating (so that you can fry and cook in it); spatula and scoop.

Ingredients

When you have chosen all the necessary ingredients, you can begin the process of preparing our dietary, but incredibly tasty rabbit soup!

Step-by-step preparation

First of all, you need to cut up the rabbit carcass:

When you have finished disassembling the carcass, peel and wash the vegetables, place 200 grams of green beans on a plate and let them defrost. After this, you can start preparing the vegetables:

And now the direct algorithm for creating the rabbit soup itself according to my godmother’s recipe:

Bon appetit!

Rabbit soup step by step photo recipe

One day I was lucky enough to cook two rabbits at once, from which I came up with three dishes. The first was a rabbit stewed in wine, the second was a rabbit kebab marinated in sour cream, and looking at the remaining rabbit bones from which the meat for kebab was trimmed, and also looking at the remaining rabbit heart, liver and kidneys, an idea arose cook this soup. Of course, if you have the opportunity to prepare soup from half the carcass of an animal, it will only benefit from it! So, I’ll tell you how I prepared this delicious rabbit soup.

Cut the smoked pork belly into slices (if you use regular salted lard, the pieces need to be cut smaller)

Separate the head of garlic into cloves

Heat the cauldron well, pour just a little vegetable oil into it, and when it gets hot, put pieces of lard into the cauldron (you can also add rabbit fat in this place, if you have it),

How to choose the right ingredients

• 
  You can buy a rabbit It is important to choose the right carcass - unscrupulous people sell other animals under the guise of rabbits. A real rabbit carcass is pink in color, without any specific odors. Good sellers leave one hind leg on such a carcass - it is from this that you can understand whether it is a rabbit in front of you or not. Don't forget to ask the seller for a veterinary certificate stating that the animal was healthy.
• Leeks
  should be a delicate salad color, white at the root. The stem should be juicy and dense, without rotten areas or dark spots.
• carrot
  . Good carrots are bright orange in color, firm, elastic, without sprouts, rotten areas or dark spots. Take a vegetable that is small in diameter - this way there is less chance that it will have a spoiled core.
• Garlic
  is sold in heads. In the head, the cloves should fit tightly to each other, there should be no green sprouts on them, and the husk should be white. Good garlic feels firm to the touch.

• Bell peppers
  should be firm, juicy, and beautiful. The pepper itself is bright red, without spots, with a glossy surface, the stalk is green, without signs of rot.
• green beans
  . Pay attention to the amount of ice in the package - it should be very, very small. A large amount of ice means that the beans have been defrosted more than once; they can no longer be considered fresh and edible.
• spaghetti
  made from durum wheat, it tastes better and is less boiled. Pay attention to the amount of flour in the package - the less it is, the better the quality of the pasta. The package itself must be intact; pay attention to the timing of spaghetti consumption.
• Good olive oil
  is sold in dark glass containers - it goes rancid in the light. Choose according to your taste, just remember that sediment in such oil is acceptable, but there should be little of it, check the deadlines for final consumption.
• dry white wine
  to suit your taste. The main thing is not to take something too cheap, it is probably made from powder. Good wine brands always produce bottles with a dimple on the bottom.
• When buying spices
  , pay attention to the appearance of the packaging - it should not be damaged or worn out. Shake the bag - the seasoning should be poured inside, not damp. Also look at the expiration dates - the flavor of your dish largely depends on this.

How to decorate a dish

The soup itself turns out very beautiful - onion half rings, bright carrots and peppers, rich green beans, spices make it more than attractive and aromatic. If desired, this soup can be decorated with fresh or frozen chopped herbs. The godmother sometimes decorates it with a tablespoon of sour cream and a leaf of parsley. Tips for preparing and serving the dish:

• It is very important to choose good fresh meat - this way the soup will be tasty and the broth will come out clear. For the same reason, cook the soup only over low heat.
• If you don’t want to select and cut up a rabbit carcass, you can replace it with rabbit stew. Any soup made from stewed meat is no worse than the same one made from fresh meat, and you will save a fair amount of time - such meat does not need to be pre-fried.
• When cooking, including rabbit, remember: it is important to pour boiling water over the fried vegetables - this way you will completely preserve their taste.
• Don’t add too much pepper – garlic will add some heat, so keep this in mind.
• To save time and dishes, you can cook spaghetti directly in the soup. But in this case the broth will not be so transparent. Although personally this doesn’t bother me at all, especially since it doesn’t affect the taste at all.

You can serve this wonderful tasty soup as a first course for lunch, with regular bread. But I especially like it when my godmother serves it with crispy white bread croutons.

Cooking options

Of all the dietary soups, this one has become my favorite. It turns out more tender than the same “beef soup”, and in terms of iron content, rabbit meat is not much inferior to veal meat, and is much richer in taste than “turkey soup”, although, I agree, good turkey is easier to get these days than rabbit .

My godmother’s recipe has become an axiom for me, but there are many options for preparing rabbit soup, each appetizing and tasty in its own way:

• You can add potatoes to this soup - it turns out more satisfying.
• My grandmother tops her rabbit soup with rice, but doesn't add green beans. But he adds chopped celery root.
• Sometimes the godmother replaces the green beans with canned white beans and adds dried dill to the dish.
• Some housewives add pumpkin oil or diced pumpkin to this soup.
• Another interesting option is to replace spaghetti with buckwheat, but I have not tried this recipe yet.

Each housewife has her own secrets for making rabbit soup, tailored to the tastes and preferences of that particular housewife. If you have ideas for improving my godmother's recipe, or just your original way of preparing rabbit soup, share your thoughts with me in the comments!

Rabbit soup is an easy-to-prepare recipe that combines both taste and benefits! The dish is prepared without a drop of fat, based on rabbit broth, with vegetables and pasta. It turns out to be both nutritious and not too fatty. You can prepare rabbit soup without potatoes, as in the step-by-step recipe with photos, or add a few tubers to make it more satisfying. Vegetables are suitable both fresh and frozen; bell peppers and green beans work very well; if you wish, you can add a ready-made Mexican mixture, which is sold in the supermarket at any time of the year.

How to make easy rabbit soup

1. To get rid of the specific smell, rabbit meat should first be soaked for 1-3 hours in cold water with the addition of lemon juice or a few drops of vinegar. Any part of the rabbit is suitable for cooking, preferably meat on the bone. Most often, thigh, back and ribs are used for soup - the latter are not very suitable for baking, since they have practically no meat, but they make an excellent broth. I used 1/3 of the carcass (650 g), cut the meat into portions.
2. In order for the soup to be rich in taste and to render the fat from the rabbit meat, it must first be fried. I fried it directly in a saucepan until golden brown with garlic, crushed with the flat side of a knife. Then I removed the garlic; it had already given its taste and aroma to the meat.
3. I prepared the roast separately for the soup. In the fat that was rendered after frying the rabbit, I first sautéed diced onions, then added carrots and bell peppers, chopped into strips (if the rabbit is very young, then there will be little fat, in which case you can literally pour 0.5 tablespoons of vegetable oil into the frying pan oils). Sauté until vegetables are soft, about 3-4 minutes. I poured the roast over the meat.
4. Added dried rosemary and thyme. Filled the contents of the saucepan with boiling water. Place it on low heat and cook for 20-30 minutes from boiling until the meat is cooked. Cook over very low heat until the broth is clear. At the end of cooking, you can remove the meat and separate it from the bones or leave it as is - at the discretion of the cook.
5. Separately, I boiled the pasta until half cooked, so that the soup would not be cloudy, but would remain transparent. I poured them into the soup.
6. Next I put green beans into the saucepan. Added salt to taste, pepper and nutmeg. Simmered everything together for about another 3-5 minutes, until fully cooked.

Rabbit soup should be served hot, preferably immediately after cooking. Bon appetit!

On a note:

Rabbit meat can be combined with other meat products, for example, bacon or smoked sausages. When fried, they will improve the taste of the dish, but increase its calorie content and fat content.

Rabbit is not often present on our menus and is completely in vain. You can make delicious stews and roasts from rabbit meat, but soup is no less appetizing dish. To make the treat truly healthy, you need to prepare it correctly. How to cook rabbit soup? Experienced chefs know all the answers.

Description of preparation:

It is advisable to choose small and white beans.
It takes about an hour and a half to cook, just like rabbit meat. White beans will not color the broth, and the soup will turn out clear. Choose vegetables for soup according to your taste. In addition to the ingredients suggested in the recipe, you can add various types of cabbage, celery and parsley root. Add salt and pepper to taste. Add about a liter and a half of water if you want the soup to be less thick. It takes 2-4 hours to soak beans (depending on the variety). And to prepare the soup, set aside an hour and a half. Purpose: For lunch Main ingredient: Meat / Vegetables / Legumes / Beans / Rabbit Dish: Soups

How to make rabbit soup

Light, tender rabbit meat does not cause allergies, so it is introduced into the diet of children under one year old. Adults will also benefit from rabbit meat dishes. To preserve all the vitamins as much as possible, it is better to stop at boiling the meat. Making rabbit soup is easy if you follow the technology. You need to start manufacturing by preparing the meat - legs, back, breast will do. They are cut into small pieces, filled with water and boiled.

To prevent rabbit broth from having a specific smell, soak the meat in water for some time. It’s easy to determine how long it takes to cook a rabbit for soup: whole - 1.5-2 hours, cut into pieces - 40 minutes. As soon as the meat is ready, potatoes, vegetables, cereals or beans are added to it. It is good to season the dish with mushrooms or pasta, add bacon or other smoked meats for taste. You may also need herbs and spices.

Rabbit soup for children under one year of age is a good alternative to first courses

You can start preparing rabbit soup for a child up to one year after two to three months from the start of complementary feeding, that is, approximately from the age of about 8 months. Rabbit soup for a 7-month-old child can be given only if the baby was bottle-fed and if he tolerates “adult” food well. Rabbit soup for children under one year old should not be overloaded with excess fats and spices.

Important! It is advisable to serve at room temperature so that the baby does not get burned and refuse to eat.

Rabbit soup for a 9-month-old child will be a good alternative to chicken first courses, since then the amount of protein it will receive if properly prepared will be much higher.

Components:

rabbit – 100 grams (fillet);

one potato;

half a carrot;

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half an onion;

purified water - half a liter.

First of all, thoroughly wash the fillet, which should be completely clean. Then boil it until tender for about 40 minutes. While the fillet is cooking, prepare the vegetables. For small children, the best form of serving will be puree soup, so there is no point in chopping vegetables very finely. We just cut it into several pieces so that they cook faster and that’s it. When everything is ready, take it out and transfer it to another bowl. Add new water and cook the vegetables for about 20 minutes. If desired, you can add a little salt to the dish. When all the ingredients are ready, cut the rabbit meat into smaller pieces and grind everything in a blender, adding vegetable broth if necessary. It is better not to give greens and peppers at this age yet.

Rabbit soup recipes

There are different recipes for rabbit soup that are suitable for beginners and professionals. Beginning cooks can try making broth with potatoes or rice, adding vermicelli or buckwheat. Professionals can easily cook it in pots or a slow cooker and complement the taste by adding herbs and spices. You can serve the finished soup in a pot of fried black bread - it will make an excellent dish for the holiday table.

• Number of servings: 8 persons.
• Calorie content of the dish: 57 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

Traditional is rabbit soup with potatoes, in which millet or rice is additionally added for satiety and a rich, thick consistency. For production, it is better to take the back part of a rabbit, because it is fattier. This will give the finished broth an attractive color and aroma, and the soup will be more rich. Season the dish well with hop-suneli spices and dried parsley or dill leaves.

Ingredients:

• rabbit meat - half a carcass;
• water – 2500 ml;
• potatoes – 8 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• millet – 100 g;
• hops-suneli - 2 grams;
• greens - a bunch;
• butter – 20 g;
• sour cream – 20 ml.

Cooking method:

1. Rinse the main ingredient well, peel off the films, add water, cook for 35 minutes, skimming off the foam.
2. Grate the carrots on a coarse grater, chop the onion into pieces and sauté.
3. Divide the meat into pieces, remove the bones, and put them back into the broth.
4. Place potato strips in a deep cauldron. As soon as the soup begins to boil, pour in the washed millet.
5. Cook until half cooked, season with fried onions and carrots, spices, and salt.
6. Cook for seven minutes, serve with sour cream and herbs.

Rabbit giblet soup

Rassolnik was considered a traditional dish in Rus' made from offal. Today we will prepare soup with pickles and rabbit offal. It will turn out very tasty! The main thing here is to process the ingredients correctly, and then it’s just a matter of small things.

By-products are much healthier than regular meat. They contain storehouses of minerals, vitamins A and B. It is important that offal has a lower calorie content than its noble meat counterpart.

• Cucumber pickle 100 ml
• Rabbit offal 400-500 g
• Wheat flour 1 tbsp.
• Potatoes 4-5 pcs.
• Onion 1 piece
• Carrot 1 piece
• Pickled cucumber 250 g
• Bay leaf to taste
• Ground black pepper to taste
• Salt to taste

• Per 100 grams
• Calories: 94 kcal
• Proteins: 4.1 g
• Fat: 1.6 g
• Carbohydrates: 14.9 g

Rabbit soup with vermicelli

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Rabbit soup with noodles is a universal dish that can be included in the diet of adults and children. By adding pasta it becomes bright and appetizing, and sweet peppers, carrots and herbs give it a unique color. It is best to serve the soup hot, garnished with fresh parsley. Don't forget to season it with a spoonful of sour cream to make it look even more appetizing.

Ingredients:

• rabbit meat - half a kilo;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• potatoes – 300 grams;
• bell pepper – 1 pc.;
• tomatoes – 3 pcs.;
• vermicelli – 50 g;
• water – 1500 ml;
• dill – 30 g;
• parsley – 30 g;
• bay leaf – 2 pcs.

Cooking method:

1. Divide the meat into small pieces, cover with water. Cook the broth over low heat, skimming off the foam.
2. After 20 minutes, add half the onion, carrots, and bay leaf.
3. Cook for an hour, remove the vegetables. Remove the meat from the bones and place in a saucepan.
4. Cut the potatoes into cubes, chop the tomatoes. Sauté onion rings with carrot sticks.
5. Add vegetables to the broth. Simmer for 20 minutes.
6. Add greens and vermicelli and let simmer for five minutes.
7. Leave for 10 minutes, pour into plates, sprinkle with herbs and half a boiled egg.

Rabbit soup in a slow cooker - very simple

Preparing rabbit soup in a slow cooker is even easier, since mom does not need to constantly check the readiness of the dish. The only thing is that, since we will not drain the broth, it is better not to cook rabbit soup in a slow cooker for a 10-month-old child. This dish is served to older children or adults. Rabbit soup in a multicooker for a child will take about an hour and a half to prepare, but the main time (about an hour) will be prepared by the multicooker itself, so this recipe can be considered the most unpretentious.

Components:

• rabbit meat on the bone – 300 grams;
• buckwheat – 100 grams;
• Brussels sprouts – 150 grams;

• one carrot;
• purified water - about 2 liters;
• salt and herbs to taste.

We wash the meat several times and put it in the multicooker bowl along with potatoes, carrots and buckwheat cut into small circles. You can also add a teaspoon of olive or sunflower oil, or a small piece of butter. Salt, close and select the “soup” mode. It usually works for about an hour. 15 minutes before the end of the cooking mode, add cabbage to the bowl. After cooking, you can separate the meat from the bones, or you can serve it as is for school-age children.

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Rabbit soup for children

• Cooking time: 1.5 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 46 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Rabbit soup can be given to a child from the age of eight months. Due to the increased content of phosphorus and calcium, this type of meat is beneficial for a growing child's body; it is completely absorbed and easily digested. Pediatricians advise boiling rabbit meat, changing the water twice to reduce the concentration of harmful extractives.

Ingredients:

• rabbit breast – 200 g;
• water – 1700 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• rice – 40 grams.

Cooking method:

1. Pour a glass of water over the meat, boil, and drain the liquid.
2. Pour in one and a half liters of water, cook for an hour.
3. Add chopped onion, carrot slices (they should not be fried), cook for 10 minutes.
4. Season with rice, cook for 20 minutes.
5. If desired, add zucchini and green peas to the dish, replace rice with pasta.
6. For children under one year old, you can grind the soup in a blender until you obtain a puree-like mass.

Rabbit soup for a 1 year old child - can add variety to a child's diet

Rabbit soup for children over one year of age should be prepared using the freshest and most proven ingredients. It is better to purchase meat from a trusted place, ideally in markets, in order to know its origin. Rabbit soup for a 1-year-old child can be prepared in many ways, make puree or a regular light soup, with the addition of vegetables, for example. Depends on the individual characteristics of the baby. In any case, rabbit soup for a one-year-old child is an excellent dish that can add variety to a child’s diet!

Components:

• meat – 200 grams (with bone);
• potatoes - three pieces;
• one carrot;

• half a large onion;
• purified water - liter.

Pour water over the meat and cook for 40 minutes. After cooking, discard the first broth, as it may contain harmful substances. Set aside the finished meat to cool slightly in a separate bowl. It is advisable to cover it to prevent it from weathering. Finely chop the potatoes into cubes, chop the carrots on the fine side of a grater. You can cut the onion, or you can leave it whole if your baby doesn’t like ready-made onions. Put new water and add all the vegetables to the pan. Cook for 15-20 minutes. During this time, you can disassemble the rabbit meat, which should have already cooled down. We separate it from the bones and divide it into small parts. Then add it to the broth, cook for another 10-15 minutes and turn off.

Rabbit soup with rice

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Rabbit soup with rice is a traditional meat first course, famous for its aroma and golden hue. To maintain the beautiful color of the broth, you need to strain it thoroughly after cooking. This way the dish becomes not only more attractive, but also healthier. Instead of rice, it is allowed to use buckwheat, millet or vermicelli, and pasta.

Ingredients:

• rabbit meat - half a kilo;
• carrots – 2 pcs.;
• water – 3000 ml;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• rice - half a glass;
• dill – 30 g.

Cooking method:

1. Wash the meat, cut into small pieces, cover with water. Add one whole peeled onion and carrot to the broth.
2. Wait for it to boil, skim off the foam, reduce heat, add salt.
3. Cook over low heat for 1.5 hours.
4. Remove pieces of meat, onions, carrots, strain the broth through cheesecloth. Remove the vegetables, remove the bones from the meat, and place in a saucepan.
5. Cut the potatoes into cubes, grate the carrots, and rinse the cereal.
6. Add vegetables and rice to the pan.
7. Cook for half an hour. Turn off the heat, add meat, spices, chopped dill.
8. Season with sour cream and garnish with toasted baguette.

Secrets to making the perfect rabbit soup

Rabbit soup is not only a tasty, but also a healthy first course that will become the highlight of your home menu. It is significantly different from other similar treats, so everyone present at the table will definitely notice and appreciate the new culinary masterpiece. If you have not yet experimented with such meat, then just in case, check out some recommendations on how to prepare rabbit soup

:

Secret No. 1. If you want your rabbit soup to be tasty and clear, be sure to drain the first portion of water immediately after the broth boils. You can also constantly skim off the foam and then strain the broth, but this is more labor-intensive.

Secret No. 2. A rabbit carcass weighing 1 kg or less is optimal for soup. If the rabbit is larger, its meat will most likely be tough even after prolonged heat treatment.

Secret No. 3. Experienced chefs recommend cooking rabbit only in enamel or steel saucepans.

Secret No. 4. The readiness of the rabbit can be determined by separating the meat from the bone. If you managed to do this without any difficulties, you can safely add the remaining ingredients for the soup to the broth.

Even the most capricious gourmets will be happy to try rabbit soup. Children seem to feel on an intuitive level that this meat contains a record amount of substances useful for a growing body. In addition, rabbit soup is also a very filling delicacy, so one bowl will quickly satisfy the hunger of even the hungriest adult. With rice, the dish turns out very tender, the meat also cooks well and becomes soft. Nutritionists recommend introducing this soup into a child’s diet at about 1 year of age.

Ingredients:

• 300 g rabbit meat;
• 1 onion;
• 300 g potatoes;
• 1 carrot;
• 2 tbsp. l. rice;
• 20 g fresh herbs;
• 2.5 liters of water;
• 10 ml vegetable oil;
• Salt pepper.

Cooking method:

1. Divide the rabbit meat into portions, rinse thoroughly and place in a saucepan.
2. Peel the onions and carrots, cut the vegetables into several large pieces and add half to the rabbit meat.
3. Pour cold, clean water into a saucepan, boil, then drain.
4. Pour a new portion of clean water over the rabbit and cook over medium heat for 60 minutes.
5. Cut the remaining onions and carrots into small pieces, chop the potatoes into medium-sized cubes.
6. Add potatoes to the prepared rabbit, salt and pepper the broth to taste.
7. Rinse the rice thoroughly in several waters and also pour into a saucepan.
8. Heat oil in a frying pan, fry onions and carrots until golden brown.
9. Pour the roast into the pan with the soup, mix all the ingredients well.
10. Cook the soup with rabbit and rice for another 20 minutes, then sprinkle with fresh herbs.

Interesting from the network

Rabbit soup can be either the most ordinary first course or an exquisite delicacy. Using this recipe, you can make a truly original treat with rabbit meat, which is worthy of a restaurant menu. In this case, you can use the help of your multicooker, so the cooking process will become even easier. If your model does not have a “Cooking” mode, turn on “Soup” or “Stewing”.

Ingredients:

• 800 g rabbit meat;
• 1 onion;
• 2 liters of water;
• 3 cloves of garlic;
• 1 bell pepper;
• ½ glass of dry white wine;
• 100 g green beans;
• 2 tbsp. l. olive oil;
• 100 g vermicelli;
• 1 tsp. dried basil;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the rabbit into pieces, place in a multicooker bowl and add the specified amount of water.
2. In the “Cooking” mode, cook the rabbit for 1 hour 30 minutes, periodically skimming the foam from the broth.
3. Separate the rabbit meat from the bones and cut into small pieces.
4. Strain the broth into a saucepan and set aside for now.
5. Cut the beans and bell pepper into strips, chop the garlic and herbs.
6. Cut the onion into cubes, grease the multicooker bowl with olive oil and turn on the “Fry” mode.
7. Fry the onion and garlic for 10 minutes, then pour in the white wine and wait until half the liquid has evaporated.
8. Pour the broth back into the slow cooker, add bell peppers and beans, salt, pepper and basil.
9. Cook the dish in the “Soup” mode for 20 minutes, add rabbit meat and vermicelli.
10. Cook the rabbit noodle soup for another 10 minutes, then garnish it with herbs.

Now you know how to cook rabbit soup according to a recipe with a photo. Bon appetit!

The debate about whether soup made with meat broth is healthy or harmful has been going on for a long time. In the end, nutritional scientists agreed that if the soup is prepared according to all the canons of culinary art, it only brings benefits. Liquid food warms and tones the stomach walls, stimulates intestinal motility, thanks to which the brain gives the body a quick command to produce gastric juice and turn on the pancreas.

For a child’s fragile digestive system and an upset patient, meat broth is an ideal energy boost. Rabbit soup is great for recuperating. The main thing is to cook it correctly!

Dietary rabbit soup

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 36 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Dietary rabbit soup is prepared without the usual potatoes, so it can be safely consumed by people on a diet. Vegetable dressing made from onions, carrots and canned corn gives the dish a beautiful, appetizing color, and garlic and herbs give it an attractive aroma. You can eat this soup for lunch or dinner, generously sprinkled with white bread croutons or croutons.

Ingredients:

• rabbit meat – 700 g;
• onion – 200 g;
• water – 2000 ml;
• carrots – 150 g;
• corn – 250 g;
• greens – 30 g.

Cooking method:

1. Wash the meat, divide into portions, cover with water.
2. Cook for 1.5 hours, add salt, spices and grated garlic.
3. Remove the meat from the broth and separate from the bones.
4. Chop the onion and carrots, hold in a dry frying pan for a couple of minutes to achieve a caramel crust.
5. Place vegetables in broth and cook for 25 minutes. Add corn, meat, herbs.
6. Simmer for five minutes and serve with low-fat sour cream and basil leaves.

Rabbit soup for a 2 year old child - a source of vitamins for children

Rabbit soup for a 2-year-old child can already be made more complicated by adding herbs (parsley or a mixture to taste). It is best at this stage to diversify the rabbit soup for a 2-year-old child with any vegetables that the baby will like. This could be broccoli, cauliflower, zucchini. In addition, various cereals and homemade noodles are also added. Rabbit soup for a child, the recipe for which is given below, will not only serve as a source of vitamins for children, but will also be very tasty!

Components:

• fillet – 250 grams;
• buckwheat – 75 grams;
• one potato;
• three large broccoli florets;
• two cauliflower inflorescences;

• bulb;
• salt to taste;
• parsley;
• purified water – 2 liters.

We wash the fillet several times and cook in clean water for approximately 35-40 minutes until tender. It is recommended to drain the first broth, especially if the dish is being prepared for a baby. Pour buckwheat, potatoes cut into fries, both types of cabbage, an onion (you can take it whole, so you can take it out later) into a pan and fill it with a liter of water. Cook for about 15 minutes. You don't need longer, since cabbage is a very delicate vegetable. If overcooked, it will be completely inedible. Cut the pre-boiled meat into small pieces and add to the vegetable broth. Leave to simmer together for about five more minutes, along with the parsley.

Rabbit soup with cabbage

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 57 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Rabbit soup with cabbage tastes like classic cabbage soup, but it turns out more tender. For cooking, it is recommended to take not only white cabbage, but also Chinese cabbage, cauliflower or broccoli. For taste, pasta is added to the broth (it is better to use small vermicelli), and for color, a dressing of fried onions with carrots and bell peppers is used. Serve the finished dish well with sour cream.

Ingredients:

• rabbit meat – 400 g;
• water – 1500 ml;
• cabbage – 250 g;
• pasta – 200 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• bell pepper – half the fruit;
• parsley – 30 g.

Cooking method:

1. Place a pan of water on the fire. Salt, boil, throw in the meat pieces. Cook for 40 minutes.
2. Cut the potatoes into large cubes, chop the onion and cabbage, chop the carrots and paprika into medium-sized pieces. Chop the parsley.
3. Place vegetables and pasta in broth and cook for half an hour. Add parsley at the end.
4. Serve with sour cream.

Recipe Soup with beans and rabbit. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Soup with beans and rabbit.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Soup with beans and rabbit is 46.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Rabbit soup - cooking secrets

To prepare a delicious, rich rabbit soup, use the advice of famous chefs:

• to cook rabbit soup with a special spicy note, add green beans, bacon, dry white wine, Provençal herbs and saffron, and olive oil to the broth;
• For soup, it is ideal to purchase chilled meat from young rabbits no older than six months; it is light, but not dark pink;
• to maintain the transparency of the broth and the elasticity of the pieces of meat, do not let the water boil actively - simmer the dish over low heat;
• do not leave the bay leaf in the broth for a long time - remove it half an hour after the start of cooking so that the soup does not become bitter.
• if the rabbit turns out to be too tough, make minced meat from its pulp and prepare a delicious soup with meatballs.