- Rabbit - 500 Grams
- Water - 2 liters
- Pepper, herbs, salt - 1 To taste
- Sour Cream - 100 Grams
- Bay leaf - 2 pieces
- Cheese - 100 Grams
- Rice - 300 Grams
- Bow - 2 pieces
- Mushrooms - 350 Grams
- Olive oil - 4 items. spoons
- Tomato paste - 2 items. spoons
- Red wine - 100 Grams
- Garlic - 3 Slices
- Carrot - 1 piece
1. First of all, we will cook broth from vegetables. In the pot, pour two liters of water, we put there one carrot, an onion, one slice of garlic, a bay leaf and a sweet pepper peas. For twenty minutes we cook. 2. At the time when broth is brewed, clean the onion and cut it into small cubes. Fry in a pan. We clean mushrooms (you can take any) and cut into small cubes. Fry until half cooked in a frying pan in olive oil. 3. Cut the rabbit's meat into large pieces. Where you can not cut meat from a bone, you can leave it with a bone. Before the appearance of golden color fry in a pan in olive oil. 4. We put meat into the kazanok, add mushrooms, tomato paste and onions. We pour dry wine, add crushed garlic, well salted and peppered. We'll make a broth (one liter) and for about thirty minutes stew. 5. In cold water, we wash the rice, fall asleep in the cauldron and top up the broth. For twenty minutes you put out on a low heat. If necessary, broth. 6. Cheese grind on grater, add sour cream and three tablespoons of broth, mix everything. We fall asleep in the cauldron and mix it. For about five minutes we extinguish. The dish is ready.
Servings: 8