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Hare Soup

A hearty soup made from hare, vegetables, and blood, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Hare Soup

Why it works: Thyme and parsley 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 ↓

Hare Soup

Ingredients

Directions

Prepare the hare

  1. Skin and clean the hare, saving the blood.

  2. Soak the hare in cold water for a few minutes.

  3. Remove the hare from the water, dip in flour, and fry in butter.

Make the soup

  1. Combine the saved blood with the water in the basin and strain into the pan with the meat.

  2. Stir until it boils, then simmer for 6 to 8 hours.

  3. Add the vegetables about 2 hours before the soup is done.

  4. Remove the back of the hare when cooked and cut into dice for serving.

  5. If the soup is not thick enough, add a mixture of flour and butter to thicken.

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. Thyme + parsleytop 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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 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 meat and rich flavour that form the body of the soup.
Blood (in the method)
Thickens the soup and adds body and depth to its colour and flavour.
Flour
Dipped onto the meat and mixed with butter to thicken the soup if needed.
Onions
Add sweetness and savoury depth as they soften during the long simmer.
Carrots
Add sweetness and body to the broth during the final hours of simmering.

The step that matters

Simmering the hare for 6 to 8 hours. A gentle, steady simmer keeps the meat tender and lets the flavours develop; boiling hard can toughen the meat and cloud the broth.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, thyme, parsley, celery, butter, flour):

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

Fit is the average pairing score against carrot, turnip, thyme, parsley, celery, butter, flour. 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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