Simple rabbit soup

Ingredients for 2 servings:

• 1 rabbit, the carcass of which
• 2 liters of water
• 100 g potatoes
• 200 g soup vegetables (onions, carrots, celery, leeks, …)
• 1 large bay leaf
• 3 grains of allspice
• 5 juniper berries
• salt and pepper
• marjoram
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Good utilization of leftover carcasses, such as those produced during the preparation of rolled roasts

Boil the carcass in water with a little salt, pepper, the bay leaf, the allspice berries, and the juniper berries for about half an hour. Remove and let cool slightly. Remove as much of the meat from the bones as possible and return it to the pot. Either add the potatoes and vegetables to the pot immediately and cook them with the meat or sauté them vigorously in the olive oil beforehand. Cook until tender. Remove the allspice berries, juniper berries, and the bay leaf and season with salt, pepper, and marjoram.