Skip to main content
Main

Brown Rabbit Soup

A soup made from rabbit, onions, carrots, parsley, peppercorns, and salt, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Brown Rabbit Soup

Ingredients

Directions

Prepare

  1. Cut the rabbits into joints, flour them, and fry lightly.

  2. Fry the onions until they are a clear brown.

Make the soup

  1. Pour the boiling water over the fried rabbits and onions gradually.

  2. Add the salt, skim off any scum that rises, and then add the parsley, carrots, and peppercorns.

  3. Boil the soup gently for 5 to 5.5 hours.

Strain and serve

  1. Strain the soup and let it cool to skim off the fat.

  2. Reheat the soup and serve with fried bread.

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

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Rabbits
Provide the meat that gives the soup its body and rich flavour as it simmers.
Onions
Frying to a clear brown adds sweetness and deep, savoury colour to the broth.
Carrots
Add natural sweetness and earthy flavour to the long-simmered broth.
Parsley
Adds a fresh, herbal aroma that lightens the rich broth.

The step that matters

Skim off the scum as it rises. Scum is coagulated protein and impurities that rise when the liquid first heats. Removing it early keeps the broth clear and clean-tasting instead of cloudy or bitter.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, carrot, parsley, bread):

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

Fit is the average pairing score against rabbit, carrot, parsley, bread. 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.

You might also like

Brown BreadBrown Bread461 recipesCarrot SoupCarrot Soup134 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes