Rabbit Soup (Hasenpfeffer)
A hearty, old-fashioned rabbit soup simmered low and slow with vegetables and rice for a rich, nourishing broth.
Ingredients
- 2 lb. rabbit pieces
- 2 slices onion
- 5 c. cold water
- 2 tsp. salt
- ¼ c. diced celery
- ¼ c. rice
- 1 small carrot
- 2 T. chopped parsley
- Rosemary or cloves (optional)
Instructions
- Put rabbit, water, celery, carrot, and onion in a kettle.
- Heat to boiling, then reduce heat, cover, and simmer for 2 hours.
- Add salt and simmer for about 30 minutes more.
- Strain the broth.
- To the boiling broth, add the raw rice slowly and let cook for 20 minutes.
- Meanwhile, remove the meat from the bones, chop it, and add it back to the soup.
- Stir in a small amount of rosemary or cloves if desired for additional seasoning.
- Add parsley and serve at once.
Cook’s Notes
Simmering the rabbit low and slow ensures tender meat that falls easily off the bone; skim any foam from the broth for a clearer soup. Straining before adding rice keeps the texture smooth and prevents overcooked vegetable bits from clouding the broth.
Ingredient Swaps
If rabbit isn’t available, chicken thighs make a good substitute with a similar cooking time. Barley can replace rice for a heartier, chewier texture.
Serving Suggestions
Serve hot in bowls with crusty bread on the side to soak up the flavorful broth. A sprinkle of fresh parsley just before serving brightens the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened.
Common Questions
Can I use a whole rabbit instead of pieces?
Yes, just cut it into pieces before cooking so it fits easily in the kettle and cooks evenly.
Why do I need to strain the broth before adding rice?
Straining removes the cooked vegetables and any bone fragments, giving you a clean broth to finish cooking the rice in.
Can I make this soup ahead of time?
Yes, the broth and meat can be made a day ahead; just add the rice fresh when reheating so it doesn’t turn mushy.
