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Rabbit Soup

A savory soup made with rabbit meat, liver, vegetables, and claret, simmered in stock and finished with mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rabbit Soup

Ingredients

Directions

Prepare the rabbit

  1. Cut the rabbit into joints.

  2. Fry the joints lightly.

  3. Place the rabbit in a pot with stock made from bones.

  4. Let it simmer gently for 1–1.5 hours until cooked.

  5. Remove the meat from the rabbit.

  6. Cut the meat into dice.

  7. Place the diced meat in a covered dish to keep warm.

Make the soup

  1. Return the bones to the stock.

  2. Add the onions, shallot, carrot, parsley, thyme, celery, salt, and cayenne to the stock.

  3. Simmer the broth for 30 minutes.

  4. Rub the liver smooth with a wooden spoon. Moisten the liver with some broth. Return the liver to the soup.

  5. Add the claret and mushroom ketchup just before serving.

Serve

  1. Heat the diced meat in the soup without boiling.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rabbit
Provides the main meat, which is cooked gently until tender and then diced.
Rabbit liver
Once puréed, thickens the soup and adds a rich, smooth body.
Claret
Adds acidity and wine flavour, added late so it stays fresh.
Mushroom ketchup
Adds savoury, umami depth to the broth.

The step that matters

Heat the diced meat without boiling. Boiling toughens cooked meat proteins and makes them dry and stringy, so the diced rabbit should only be warmed through in the soup.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, liver, shallot, carrot, parsley, thyme, celery):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, liver, shallot, carrot, parsley, thyme, celery. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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