Dishes of rabbit was popular among wealthy sections of the population in the USSR. For ordinary citizens such luxury was not available. Here are a few recipes for rabbit dishes from the book Cooking 1955 edition.
Rabbit soup with rice
Rabbit 100, 10 carrots, onion 5, 10 Flour, rice 30, 5 celery, butter or cream margarine 10, 0.5 paprika, pepper.
Rabbit cut into pieces (2-3 pieces per serving) and fry in butter until then, until the rabbit is browned. Carrots and onions finely chop and fry, sprinkle with dried flour, paprika and saute for another 2-3 minutes, stirring occasionally. Rabbit and vegetables pour broth or water, add celery stalks, peppercorns, salt and cook at low boil 1 hour, removing appearing on the surface of the foam.
Boil rice separately in salted water. At the end of cooking soup to filter through a sieve. Serve with pieces of rabbit and rice.
Rabbit baked with egg
Rabbit 100, 150 potatoes, melted butter 5, eggs 1 pcs., 30 sour cream, green onions 10.
The rear legs and kidney area of a carcass to roast in the oven until tender, then separating the bones, slice the meat across the grain into thin slices, 3-4 per serving. On the bottom portion of the greased pan put a layer of sliced boiled potatoes, and on them slices of meat, which again cover with potato slices. Raw egg mixed with sour cream and chopped green onions, season with salt. Pour this mixture into the meat with the potatoes and bake in the oven.
You can also cook rabbit with crumbly rice, wheat or buckwheat porridge, boiled pasta, noodles or beans.
Rabbit baked with cabbage
Rabbit 100, melted butter 5, 15 onions, 50 sauce, braised cabbage or potatoes 150, 5 cheese, crackers 3.
Boiled or roasted rabbit meat cut across the grain into thin slices weighing 4-5 grams, put in a saucepan, add the finely chopped browned onions, red sauce or tomato, stir, boil and add salt.
Meat dressed with sauce put into serving pan, cover it with a layer of cabbage or slices of boiled potatoes, mashed potatoes or mashed beans, sprinkle with grated cheese, mixed with crushed crackers and drizzle with melted butter and bake in the oven to form on the surface golden brown. Submit meat in the same pan in which it was baked.
Keywords: book Cooking 1955 edition, Rabbit soup with rice, with the potatoes
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