| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Archived, Game, Hungary, Soups/stews, Upload |
10 |
Servings |
INGREDIENTS
| 1 |
|
Hare, head neck kidney |
|
|
heart lung and liver |
| 1 |
|
Parsnips |
| 1 |
|
Celery knob |
| 1 |
|
Kohlrabi |
| 1 |
|
Carrots |
| 1 |
pn |
Caraway seeds |
|
|
Salt |
| 2 |
T |
Lard |
| 1 |
|
Onions, minced |
| 1 |
|
Garlic cloves, crushed |
| 6 |
|
Peppercorns, black crushed |
| 1 |
T |
Flour, all-purpose |
| 1/4 |
c |
Rice, uncooked |
INSTRUCTIONS
Do not wash the hare parts overly, try to leave some blood. Put all
the parts except the liver in a pot with 3 quarts water, and bring to
a boil. Skim well. Peel vegetables except onion and dice. Add to pot
with caraway seeds and 1 tablespoon salt. Keep heat very low and let
soup simmer. Melt lard, add minced onion, crushed garlic and the hare
liver, diced. Sprinkle with black pepper. Brown onion and liver fast,
then dust with flour. Stir well and cook for a few minutes more. Add a
ladle of broth from the soup pot. Stir well and pour into the soup
pot. Put rice into the soup pot and cook till it is done. Adjust salt.
Variation: add 3 tablespoons lemon juice, or whip lemon juice with
sour cream at last minute. MM and upload by DonW1948@aol.com / CH File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”