Rabbit Borscht
Ingredients
| 1 cup rabbit (shredded; cooked) |
| 1½ l stock (rabbit or chicken stock) |
| 2 large beetroots (peeled and diced roughly) |
| 2 large carrots |
| 1 large potato |
| 1 stick celery |
| 1 large onion |
| 1 tin tomatoes (peeled; diced) |
| 2 cups cabbages |
| 1 handful dill |
| 1 tbsp butter |
| 1 dash red wine vinegar |
| 1 pinch salt |
| 1 pinch black pepper |
| 1 tbsp sour cream (optional) |
| 1 sprig dill (optional) |
Preparation
Read full directions on The Gourmet Forager at http://www.thegourmetforager.com/2010/06/rabbit-borscht/
