Cheese soup with rabbit and croutons
8 servings
90 minutes
Cheese soup with rabbit and croutons is a cozy dish embodying European culinary tradition. The combination of tender rabbit meat and the velvety texture of melted cheese creates a rich, warming flavor perfect for cold evenings. The light sweetness of carrots and bell peppers complements the softness of potatoes and the spiciness of onions, while spaghetti adds heartiness to the soup. The dish is enhanced by aromatic croutons with herbs that add a crunchy texture and a special spicy note. This soup is not only nutritious but also elegant, suitable for both home dinners and special occasions. In Europe, such soups were traditionally made in rural homes, enjoying their warmth and rich taste.
1
We boil the rabbit, add salt and pepper.
- Rabbit: 500 g
2
After 40 minutes, we add onion and carrot (I grate them).
- Onion: 1 head
- Carrot: 200 pieces
3
In another 20 minutes, we add potatoes and spaghetti
- Potato: 200 g
- Spaghetti: 200 g
4
In another 10-15 minutes, depending on how large you cut the vegetables, add the chopped bell pepper.
- Bell pepper: 200 g
5
At the end, add the melted cheese and mix well until it completely dissolves in the water.
- Processed cheese: 300 g
6
We take out the rabbit, cut it into small pieces, and put it back in the soup.
- Rabbit: 500 g
7
Serve with croutons and spicy herbs
