Hare Soup from Northern Hungary

Name: Hare Soup from Northern Hungary (Felvidéki Finom Nyúlleves)
Yield: 8 to 10 servings
Cuisine: Hungary
Ingredients: 1 tablespoon flour; ¼ cup uncooked rice; 1 carrot; 1 kohlrabi; Salt; Pinch of caraway seeds; 1 small onion, minced; 2 tablespoons lard; 6 black peppercorns, crushed; 1 garlic clove, crushed; Head, neck, kidney, heart, lung and liver of 1 hare; Head, neck, kidney, heart, lung and liver of 1 hare; 1 knob celery; 1 parsnip

Felvidéki Finom Nyúlleves

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

Head, neck, kidney, heart, lung and liver of 1 hare
1 parsnip
1 knob celery

Europe
Hungary
Eastern Europe
Soup

Method

Do not wash the hare parts much; try to retain some of the blood. Put all the parts except the liver in a 4-quart pot with 3 quarts water, and bring to a boil. Skim well.
Peel