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Hare Soup

A soup made from hare, vegetables, and ground rice, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Hare Soup

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Hare Soup

Ingredients

Directions

Prepare the hare

  1. Cut the hare into pieces, saving the blood in a bowl.

  2. Place the hare pieces in a large dish with 4 cups of water and let it stand for 1 hour.

  3. Add the reserved blood, strain the liquid through a sieve into a stock pot, and add the hare pieces.

Make the soup

  1. Bring to a boil, stirring to prevent curdling, then skim off any foam.

  2. Add the chopped vegetables and simmer for 3 hours.

  3. Pass the soup through a fine sieve, add the ground rice, and simmer until thickened.

  4. Reserve the fillets of hare, cut into dice, and serve with the soup.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: myristicin (spice, warm).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Celery + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Hare
Provides the main meat and rich flavour that the soup is built on.
Blood (in the method)
Thickens the soup and adds body and savoury depth when stirred in.
Ground rice
Thickens the strained soup to a smooth, lightly body-rich consistency.
Onions
Add sweetness and aromatic depth as they soften during the long simmer.
Carrot
Adds natural sweetness and body to the stock as it simmers.
Celery root
Contributes earthy, aromatic flavour to the stock during simmering.

The step that matters

Stirring while bringing to a boil. Blood proteins can curdle and turn grainy if the liquid heats unevenly or sits still. Constant stirring during heating keeps the blood evenly dispersed, giving a smooth, unbroken soup.

Swap the onion

How well each one fits the dish's main ingredients (carrot, celery, rice):

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

Fit is the average pairing score against carrot, celery, rice. 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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