Old-Fashioned Rabbit Soup (Hasenpfeffer)
A hearty, old-fashioned rabbit soup simmered low and slow with vegetables and rice, then finished with fresh parsley for a comforting, nutrient-rich meal.
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 about 30 minutes more.
- Strain the broth, reserving the rabbit meat.
- 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.
- Add a small amount of rosemary or cloves if desired for extra seasoning.
- Stir in the parsley and serve at once.
Cook’s Notes
Simmering the rabbit slowly ensures the meat becomes tender enough to fall off the bone; be sure to strain the broth well before adding rice to keep the soup clear. Taste before serving, as rabbit can vary in saltiness depending on how it was processed.
Ingredient Swaps
If rabbit isn’t available, chicken thighs make a good substitute with a similar cooking time. Barley can replace the 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 extra fresh parsley on top adds brightness.
Storage & Reheating
Store leftover soup 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 rice has thickened it too much.
Common Questions
Can I use a slow cooker instead of a stovetop kettle?
Yes, simmer the rabbit with the vegetables and water on low for 4-5 hours, then finish with the rice and parsley as directed.
Do I need to debone the rabbit before cooking?
No, the rabbit is cooked whole in pieces and then deboned after simmering, once the meat easily pulls away from the bone.
Can I freeze this soup?
Yes, but it’s best to freeze it before adding the rice, since rice can become mushy after thawing; add freshly cooked rice when reheating instead.
