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Add a photoServings: 10
Ingredients
- 1 x Hare, head, neck, kidney, heart, lung and liver
- 1 x Parsnips
- 1 x Celery knob
- 1 x Kohlrabi
- 1 x Carrots
- 1 pch Caraway seeds Salt
- 2 Tbsp. Lard
- 1 sm Onions, chopped
- 1 x Garlic cloves, crushed
- 6 x Peppercorns, black, crushed
- 1 Tbsp. Flour, all-purpose
- 1/4 c. Rice, uncooked
Directions
- Don't wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 qts water, and bring to a boil.
- Skim well.
- Peel vegetables except onion and dice. Add in to pot with caraway seeds and 1 Tbsp. salt. Keep heat very low and let soup simmer.
- Heat lard, add in chopped 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 min more. Add in a ladle of broth from the soup pot. Stir well and pour into the soup pot.
- Put rice into the soup pot and cook until it is done. Adjust salt.
- Variation: add in 3 Tbsp. lemon juice, or possibly whip lemon juice with lowfat sour cream at last minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 10 servings | |
| Calories 48 | |
| Calories from Fat 24 | 50% |
| Total Fat 2.63g | 3% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 4mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.55g | 0% |
| Protein 0.57g | 1% |
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