Prepare this light tomato soup for the first. Rich broth, tender rabbit meat and delicious vegetables are collected in one plate. Such a delicious and healthy dish will appeal to both adults and children!
Ingredients
- Rabbit - 350 g
- Potatoes - 200 g
- Onion - 1 piece
- Carrots - 1 piece
- Bell pepper - 1 piece
- Celery root - 100 g
- Fig - 2 art.l.
- Tomato juice - 120 ml
- Vegetable oil - 2 tbsp.l.
- Black Pepper - 3 peas
- Salt - to taste
- Water (filtered) – 2 l
- Lemon (for submission) – 4 slices
Step-by-step cooking recipe
Wash the rabbit meat, cut it and fill it with cold water.
After boiling, reduce the heat to a minimum, add black pepper and cook for half an hour.
Peel and slice potatoes, bell peppers, celery root and onion. Grate the carrots on a coarse grater.
In a preheated frying pan with oil, fry the onion and carrot until golden brown.
Add celery root, bell pepper and continue cooking for another 5 minutes.
Pour in the tomato juice, a couple of spoonfuls of hot broth from the pan and simmer for 7 minutes.
Pour the washed rice, potatoes, roast into a saucepan and cook for 15 minutes.
Add salt, turn off and leave under the lid for 20 minutes.
Serve the soup by adding a slice of lemon to the plate.
