Rabbit in white sauce
4 servings
40 minutes
Rabbit in white sauce is a classic dish of Russian cuisine that combines the tenderness of meat with the rich flavor of aromatic sauce. The recipe has roots in Russian gastronomic traditions, where special attention was paid to the harmonious combination of simple yet quality ingredients. The tender rabbit meat is first boiled with carrots, onions, and spices, then topped with a white sauce made from broth. Mashed potatoes or rice serve as a garnish, making the dish hearty and harmonious. The taste of rabbit is soft and slightly sweet, while the white sauce adds creamy depth and a hint of spiciness. This dish is perfect for family dinners or festive tables, highlighting the traditional culinary values of Russian cuisine.
1
Thoroughly wash the rabbit, cut it into pieces, place it in a pot, and cover the meat with hot water. When the water boils, skim off the foam, add salt, and add cleaned and washed carrots, onions, parsley, 5-8 peppercorns (or 1/10 pod), and bay leaves (1-2 leaves), and simmer for 40-60 minutes.
- Rabbit: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Parsley: 1 bunch
2
Remove the cooked rabbit from the pot, cut it into portions, place it on a plate, and drizzle with the white sauce made from the broth obtained while boiling the rabbit.
- Rabbit: 1 piece
3
Serve boiled potatoes or mashed potatoes, rice dressed with oil as a side dish.
