Rabbit Soup is a delightful and hearty dish that reflects the rustic charm of Newfoundland cuisine. Sourced from Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, this recipe captures the essence of traditional island cooking. Rabbit meat, tender and flavorful, forms the cornerstone of this nourishing soup.
To prepare this savory soup, you’ll need fresh rabbit meat, a medley of vegetables like carrots, onions, and potatoes, and a blend of aromatic herbs. The slow-cooking process allows the flavors to meld together, resulting in a rich and comforting broth that warms you from the inside out. This Rabbit Soup is perfect for a cold winter day or any time you crave a taste of home.
Our recipe guide offers easy-to-follow instructions, ensuring that even novice cooks can create this classic Newfoundland dish with confidence. Whether you’re reconnecting with your Newfoundland roots or exploring new culinary horizons, this Rabbit Soup is sure to become a cherished favorite. It’s a wholesome, satisfying meal that brings a touch of Newfoundland’s culinary heritage to your kitchen.
Rabbit Soup Recipe:
1 lb. Salt beef
2 qts of cold water
1 rabbit (cleaned and cut up)
1 cup rice
3 carrots (diced)
1 lb turnip (diced)
4 med. Potatoes (diced)
1 med. Onion (diced)
1/2 cup ketchup
few drips of gravy browning
3 1/2 – 4 qts. Cold water
Cut salt beef into small pieces.
Place in large saucepan and add 2 qts. Cold water.
Bring to a boil and then strain off water.
Place salt beef, rabbit and remaining 3 1/2 qts. Cold water in 5 qts pressure cooker. (Cook 1 1/2 hours, not under pressure)
Add vegetables, rice, ketchup and browning.
Cook 30 minutes after pressure has been applied.
Remove from heat and allow pressure to drop (about 10 – 15 minutes).
Serves 6-8.
