|5.||Bay leaf||2 PC.|
|6.||Black pepper||10 PC.|
|10.||Bulb onions||1 PC.|
|12.||Petiole celery||2 PC.|
|13.||Parsley (greens)||1 beam|
|15.||Tomato paste||1 tbsp|
1 . Stage
Pour water into a saucepan (a 6-liter saucepan is better). Put pieces of rabbit in the pot. It is better to chop it coarsely enough. Cook the rabbit for about 40 minutes. After boiling, turn down the heat and remove the foam. Onions cut into half rings, carrots in circles. Fry until golden brown in a small amount of vegetable oil. It is possible not to do frying. We used to add whole onions and carrots to the rabbit and after 40 minutes remove the vegetables after cooking. It is tastier to do frying, but leave the slicing as it is - coarse.
2 . Stage
Peel the potatoes and cut them quite coarsely, add them to the rabbit 40 minutes after the rabbit is cooked. I boil the beans separately in advance until they are almost fully cooked. And add the already boiled beans along with the potatoes to the soup. Pre-cooked beans make the broth transparent and without excessive stickiness. We cook the soup on medium-low heat for about 20 minutes.
3 . Stage
Add bay leaf, salt and pepper. Put the carrot and onion frying to the soup. Meanwhile, finely chop all the greens, dice the stalks of celery and put it to fry on medium heat.
4 . Stage
When the celery and herbs are soft and stewed, add the garlic squeezed through the press, dry ajika and tomato paste. Stir to mix. If necessary, add some water and stew some more. Add the stir fry to the soup. Stir to mix. Allow the soup to simmer for another 5-7 minutes and then turn off the pot.