Here goes the first recipe from Vierka’s rural kitchen – a simple, wholesome soup with a punch of garlic that nicely complements the mild flavour of rabbit stock. The garlic roux, which is used to lightly thicken the soup, is very common in traditional Slovak cuisine, especially that of southern regions. Learn how to make your own ‘grated pasta’ to add another Slovak element to this light, nutritious meal.
Rabbit Soup with a Garlic Roux
- ribs, neck and tail of a rabbit
- 1½ litre water
- 1 medium size onion
- 4 potatoes
- 3 carrots
- 1 parsley root
- fresh parsley leaves*
- 1 small celery root
- 1 medium size kohlrabi
- salt and black pepper to taste
For the pasta:
- 1 egg
- 10 heaped tablespoons flour
For the thickening (roux):
- 2 tablespoons oil
- ½ tablespoon fine flour
- 4 cloves garlic
- 2 teaspoons paprika
- 250 – 300 ml water
*As you can see, we use both the root and the upper, green part of parsley to give our soups more flavour and colour. The whole vegetable can be bought fresh in our shops, or packaged separately.
- To make the pasta, beat the egg in a bowl with a fork. Gradually, add the flour and whisk it into the egg. At first, the fork will do the job, but with more flour added the dough becomes thicker, so you will need to use your hand and knead the dough until the ingredients are well combined. Cover with a dishtowel and put aside.
- Peel and wash the carrots, the root parsley, celery and/or kohlrabi. If you are using an organic onion, peel the outer dry layer off with your hand, but leave the yellow underskin on. It will not only give your soup the characteristic flavour, but also a golden colour.
- Wash the rabbit pieces and pat them dry. Put in a large cooking pot and fill up with the water. Bring to the boil, add the whole onion, celery and kohlrabi. Season to taste with salt and black pepper, stir well and adjust the heat to let the stock simmer for about 20 minutes.
- Peel, wash and dice the potatoes. Slice the carrots and the root parsley. Add all the vegetables to the stock, stir well and cook for another 15 minutes or until all the ingredients are tender.
- While the soup is cooking, rinse and chop the parsley leaves. Peel the garlic. Make the pasta by grating the dough onto a baking sheet. Let it drop all around the tray in a thin layer to prevent sticking. When you are done, take the grated pasta by handfuls and throw it in the soup. Stir well and let cook for 3 – 5 minutes.
- In a small saucepan, prepare the roux by browning the flour in the oil over a medium heat, stirring all the time. Add the crushed garlic, the paprika and the water. Stir again and pour into the simmering soup. Bring to the boil, turn down the heat and cook for another minute.
- Turn off the heat and pour into soup bowls. Serve hot with a sprinkle of chopped parsley leaves.
If you want to follow the soup with something more substantial, why not try this Beef Stew with Garden Peas?
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