Recipe - Felvideki Finom Nulleves (Hare Soup From Northern Hungary)

1 Hare; head, neck, kidney,
heart, lung and liver
1 Parsnips
1 Celery knob
1 Kohlrabi
1 Carrots
1 pn Caraway seeds
Salt
2 tablespoon Lard
1 small Onions; minced
1 Garlic cloves; crushed
6 Peppercorns, black; crushed
1 tablespoon Flour, allpurpose
One fourth cup Rice; uncooked

Do not wash the hare parts overly, try to leave some blood. Put all the
parts except the liver in a pot with 3 quarts water, and bring to a boil.
Skim well.
Peel vegetables except onion and dice. Add to pot with caraway seeds and
1 tablespoon salt. Keep heat very low and let soup simmer.
Melt lard, add minced onion, crushed garlic and the hare liver, minced .
Sprinkle with black pepper. Brown onion and liver fast, then dust with
flour. Stir well and cook for a few minutes more. Add a ladle of broth from
the soup pot. Stir well and pour into the soup pot.
Put rice into the soup pot and cook till it is done. Adjust salt.
Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour
cream at last minute.
MM and upload by DonW1948@aol.com / CH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip