short 1 lb (400 gm) rabbit 2 quarters (2 liters) meat stock 1 1/3 oz (40 gm) dill and parsley greens 1 red beet 4 tbsp sour cream 2 tbsp red wine salt, ground black peppercorn and bay leaf to taste | Directions: Wash rabbit and cut its fillet into portions. Add meat stock, peeled and diced red beet and boil until ready.
Add bay leaf and finely cut parsley and dill greens 10 minutes before finishing boiling. Season with salt and pepper, add red wine and bring to a boil without boiling.
Put sour cream when serving. |
