Discover the rich culinary heritage of Northern Hungary with the tantalizing Felvideki Finom Nulleves Hare Soup! This hearty and flavorful dish, brimming with tender hare meat and vibrant vegetables, promises to transport your taste buds to the picturesque landscapes of the region. Perfect for cozy gatherings or a comforting family meal, this soup is not only delicious but also a delightful adventure in cooking. Ready to impress your loved ones with a dish that speaks of tradition and warmth? Dive into our recipe and unlock the secrets of this Hungarian classic!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 1 hare, cut into pieces
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by thoroughly cleaning the hare, removing any excess fat and internal organs. Cut the hare into uniform, medium-sized pieces, ensuring even cooking.
- In a large, heavy-bottomed pot, heat a small amount of oil or lard over medium-high heat. Season the hare pieces with salt and pepper, then carefully brown them on all sides to seal in the flavors. Remove the meat and set aside.
- In the same pot, sauté the chopped onions until they become translucent and slightly golden. Add minced garlic and cook for an additional minute, being careful not to burn the garlic.
- Return the browned hare pieces to the pot. Add chopped carrots and bell pepper. Pour in enough water to cover the ingredients completely.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for approximately 1 hour and 15 minutes, or until the hare meat becomes tender and starts to fall off the bone.
- Taste the soup and adjust seasoning with salt and pepper as needed. If the broth seems too thin, you can allow it to reduce slightly by keeping the lid off for the last 15 minutes of cooking.
- Once the meat is tender and the vegetables are cooked through, remove the pot from heat.
- Ladle the soup into serving bowls, ensuring each portion has a good mix of meat and vegetables.
- Garnish with freshly chopped parsley just before serving. Serve hot with crusty bread on the side.
Tips
- Choose Quality Hare: For the best flavor, select fresh hare from a reputable source. If hare is unavailable, you can substitute with rabbit, which offers a similar taste and texture.
- Uniform Pieces: Cut the hare into uniform pieces to ensure even cooking. This helps the meat to become tender and allows the flavors to meld beautifully.
- Browning is Key: Don’t skip the browning step! Searing the hare pieces enhances the flavor and creates a rich base for your soup.
- Low and Slow: Allow the soup to simmer gently. Cooking it on low heat for the recommended time will make the hare meat fall-off-the-bone tender.
- Adjust Consistency: If you prefer a thicker soup, remove the lid for the last 15 minutes to let it reduce. Conversely, add a bit more water if it becomes too thick.
- Garnish for Freshness: A sprinkle of freshly chopped parsley just before serving adds a pop of color and a burst of freshness that elevates the dish.
- Serve with Bread: Pair your soup with crusty bread for a complete meal that’s perfect for dipping and savoring every last drop!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 42g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 135mg
