Rabbit soup (bouillon de lapin)

About the dish

Rabbit was an inexpensive meat in Norwegian households in the early 1900s, and Erken gives the soup its French name "bouillon de lapin." The recipe is a two-in-one meal: the stock becomes soup, and the rabbit can be served as its own dish with onion sauce or white sauce afterward.

How to make it

1. 1

   Prepare rabbit and meat

   Wash the cleaned rabbit. If it is to be served as its own dish after the soup, keep it whole; otherwise cut it into smaller pieces. Place the ham or pork in lukewarm water for 1 hour.

2. 2

   Clean the vegetables

   Clean the onion, carrot, celeriac and rutabaga and cut them into small dice.

3. 3

   Bring to a boil

   Put water, rabbit and ham in the pot and let it slowly come to the boiling point. Skim as the foam appears.

4. 4

   Cook on with vegetables

   When the rabbit has cooked 1 hour, add the vegetables and the rice along with a little salt. Cook on for 1 hour.

5. 5

   Cut up the meat

   Take out the rabbit. If it is to be served on its own, have onion sauce or white sauce ready. If the rabbit is cut up, cut the meat from the bones, dice it and warm it again in the soup together with a little of the ham. The rest of the ham can be used cold.

6. 6

   Season

   Season the soup to taste with salt and pepper and serve it hot.