Rabbit soup for children with vermicelli

Step-by-step cooking

1. Step 1:

   

   Butchering the rabbit

2. Step 2:

   

   The fleshy parts will be cooked according to another recipe, and the back part can be taken for broth

3. Step 3:

   

   I took this part of the rabbit because there are a lot of bones in it, and you choose the part you like

4. Step 4:

   

   Fill with water and cook the broth over very low heat so that the water almost does not boil, then the broth will remain transparent. Do not forget to remove the foam as it appears

5. Step 5:

   

   After 20 minutes, add carrots, onions and bay leaf to the broth

6. Step 6:

   

   Cook for another 1 hour

7. Step 7:

   

   Prepare all the other ingredients for the soup: potatoes, onions, carrots, bell peppers, dried tomatoes, vermicelli and herbs

8. Step 8:

   

   After an hour, we take out the rabbit meat and onions with carrots, leave to cool

9. Step 9:

   

   Dicing potatoes

10. Step 10:

    

    Put in boiling broth

12. Step 11:

    

    Finely chop the onion

13. Step 12:

    

    Carrot thin straws

14. Step 13:

    

    Pepper in small cubes

15. Step 14:

    

    We send it to a preheated frying pan with a small amount of olive oil, fry a little

16. Step 15:

    

    Finely chop the dried tomatoes and add them to the pan

17. Step 16:

    

    Rabbit meat is separated from the bones and returned to the broth

18. Step 17:

    

    Finely chop the greens, set aside some greens for decoration

19. Step 18:

    

    When the potatoes are ready (and it took me 20 minutes), add the fried vegetables to the soup, bring to a boil, lay the vermicelli, cook for 5 minutes, and then add the greens and turn off. Leave to infuse for 10 minutes

20. Step 19:

    

    We pour the soup on plates, sprinkle with fresh herbs and call the kids to lunch!