Rabbit Broth and Vegetable Soup
recipe

A delicious rabbit broth and vegetable soup that makes excellent use of the whole rabbit, packed with flavor. While it takes some time to prepare, the result is a rich broth you can use in various dishes.
Preparation Time: 4-5 hours
Serving Size: Approximately 6 servings
Ingredients:
- 1 rabbit carcass
- 1 large onion
- 2-3 carrots
- 1 parsnip
- 2 stalks of celery
- 2-3 leaves of lovage
- Water
Instructions:
1. Place the rabbit carcass in a large roasting pan.
2. Wash and peel the vegetables if necessary, then add them to the pan with the bones.
3. Roast the bones and vegetables at 250°C (482°F) for about 30-40 minutes, until the meat is well browned.
4. Transfer the roasted ingredients to a large pot and add enough water to cover the bones.
5. Add the lovage leaves to the pot and let the broth simmer on low heat for at least 3-4 hours.
6. Strain the broth and freeze it as is, or simmer it further to concentrate the flavors.
7. Save any meat that remains on the bones and use it in the soup or sauces with plenty of vegetables.
Nutritional Information per Serving (approximate):
- Calories: 150 kcal
- Protein: 15 g
- Fat: 5 g
- Carbohydrates: 10 g
- Fiber: 2 g

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