Soup with rabbit and carnaroli rice

Soup with rabbit and carnaroli rice

Ingredients

• Carnaroli rice 40 g
• Leek 1 piece
• Rabbit 1/2 pieces
• Zucchini 2 pieces
• Red bell pepper pieces
• Potatoes 2 pieces
• Carrot 1 piece
• Sea salt taste
• Saffron on the tip of a knife
• Dill 1/2 bundle

Directions

1. Boil the broth from the rabbit carcass. Cool, separate the meat from the bones and cut into equal pieces.
2. Chop potatoes, zucchini, carrots, peppers and onions and boil in the finished broth.
3. To preserve the transparency of the soup, boil the rice with the addition of saffron in a separate saucepan, drain, and rinse with hot water.
4. Chop the dill. Add washed rice to the soup, stir, sprinkle with dill