Podřipský rabbit soup - recipe

Regional speciality Prague Environs

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This is a delicious soup thickened with a butter roux. Always make a bit more than you can eat, as it’s always best the day after.

Ingredients:

Instructions:

Drop the rabbit bones into a pan of boiling water, add salt and pepper, and throw in the vegetables, onion and garlic. Cook until soft. Pass through a sieve, pick out the meat and cut the vegetables into small pieces. Thicken the stock with a butter roux, replace the meat and vegetables, and season with garlic and marjoram. Ideal with liver dumplings and broad noodles.

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