Chicken soup rabbit

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  • Rabbit: 600 gr
  • Water: 1,5 dl
  • Onion: 1
  • Chicken broth: 1 cube
  • Mass rings: 230 gr
  • Vinegar: taste.
  • Mint: 1 sprig
  • Salt: taste.


Cook the rabbit in the water seasoned with salt, along with the onions, whole, and the cube of chicken broth. Cook for about 40 minutes. Remove the rabbit and the onion with the help of a slotted spoon, to keep the water boiling.

Then cook on low heat for about 15 minutes, the mass of the rings in the broth that you saved. Separate the rabbit in small pieces and add it to the mass.

Add, if necessary, a little water. Check the seasoning and, at the end, add a few drops of vinegar and the sprig of mint.

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