Rabbit meat soup with broccoli
Wash and clean the vegetables. Into a saucepan with cold water, add the washed meat and bring it to a boil. Remove the foam, add one onion, peeled halved carrots and chopped celery stalks and boil everything on average fire for 1-1.5 hour.
About 20-30 minutes before it is ready, add salt, bay leaf and the juniper berries. Take the meat out of the broth, let it cool slightly and then separate it from the bones.
Strain the broth through a cloth and pour it again into the sausepan. Clean the onion and chop finely. Clean the carrots and chop the parsley. In a frying pan heat, the butter with the oil, add the onions, fry stirring for 1-2 minutes on medium fire. Add the carrots, salt and sauté the vegetables for about 5-7 minutes. When the broth starts to boil, add the broccoli, cauliflower and simmer for another 3 minutes. Add the boiled meat pieces and the fried vegetables to the broth. Stir the soup and cook for another 5 minutes. Add the chopped greens, stir and remove the soup from the fire.
Serve rabbit soup with broccoli in a deep dish, sprinkle with freshly chopped parsley.
