Rabbit borscht

by Forager on June 2, 2010

Winter is the perfect time to be in the Blue Mountains – the air is crisp and cold and despite piling on all your woollen knits, your breath hangs like dense white foggy clouds in the air. It’s the perfect excuse for nights in next to crackling fires, and watching TV whilst snuggling under doonas.

We’re blessed to have many friends who live or have family in the mountains and on this occasion we’re venturing into the mountains with DanW and Katie. When Katie’s parents retired, they relocated from Sydney to the mountains, and fortuitously for us, they were on holiday so the Co-pilot and I are offered their guestrooms.

On arrival Katie shows me around the garden again and points out all the changes that have been made since we were last there. The most exciting development is the very productive herb and vegetable garden. The most exciting were the fresh raspberries! Plump, soft little berries peeped from behind leaves and Katie and I set about alternately picking and sampling them.

Fresh raspberries on the vine

Fresh raspberries on the vine

Despite the fact that I was being almost frozen solid in the weak afternoon sun, the plants seemed to be made of hardier stock than I and there was a great variety of different things flourishing in the garden. We picked a colourful bouquet of produce from berries and heirloom tomatoes to cavalo nero.

garden produce

Colourful garden produce from Katie's garden

Whilst Katie and I frolicked about in the garden sampling the goodies, the boys got busy in the kitchen. Yes, Katie and I are both blessed with domesticated metrosexual boys who like to nest, cook and clean. In fact, the Co-pilot taught me how to cook! The kitchen was a flurry of activity and the Co-pilot made a delicious vegetarian-friendly minestrone soup complete with cavolo nero and fresh crusty bread for Katie, our resident vegetarian, and whistling to the tune of Elmer Fudd’s “kill the wabbit” DanW made a slow-cooked rabbit stew with kipfler potatoes, carrots and mushrooms in a moreish tomato base.

It was the perfect combination of soul warming winter comfort dishes and with a toasty fire crackling in the background we were warmed inside and out.

Hearty rabbit stew

Hearty rabbit stew

As DanW made more than enough rabbit stew, we had plenty of leftovers to take home with us. I decided to transform the leftovers into something else. We’d bought plenty of beetroots in the mountains as they were in season so I shredded the rabbit and made borscht.

Borscht with rabbit

Borscht and rabbit soup

Rabbit borscht

Ingredients (serves 4):

  • 1 cup of shredded stewed or cooked rabbit
  • 1.5L of rabbit stock (reserve the carcasses from 2 rabbits) or use chicken stock
  • 2-3 large beetroots, peeled and diced roughly
  • 2 large carrots, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large onion, chopped
  • 1 can of peeled and diced tomatoes
  • 2 cups of shredded cabbage (about 1/4 head)
  • handful of chopped fresh dill
  • knob of butter
  • splash of red wine vinegar
  • salt and cracked black pepper
  • sour cream and dill to serve (optional)


  1. If using the rabbit carcasses to make the stock, fill a pot with 1.5L of water and bring to the boil. Add the carcasses, turn heat down and simmer bones for an hour, skimming off the scum that floats to the surface. Strain the stock of bones before using.
  2. In a large pot, melt the butter and fry the onion until translucent.
  3. Add in the stock and bring to the boil.
  4. Add in the beetroots, tomato, carrots, potato and celery and simmer for about 30 minutes or until the vegetables soften.
  5. Add in the shredded cabbage and dill and simmer for 5 minutes.
  6. Using a stick blender, partially blend the soup to retain some chunks. Alternatively, transfer three quarters of the soup to a blender and return the puree to the heat.
  7. Add in the shredded rabbit, vinegar, salt and pepper and simmer for another minutes.
  8. Serve immediately garnished with a sprig of dill and a dollop of sour cream.

Borscht is usually considered a peasant-style dish of Slavic origin that is enjoyed in many parts of Eastern and Central Europe. I recall having seen borscht on a lot of Chinese menus – and that when my curiosity got the better of me and I ordered it, I remember being acutely disappointed at the beef and tomato soup served to me with nary a beet in sight. I thought at the time that it was a poor modern Chinese bastardisation of borscht (a soup the Chinese definitely attribute to a Russian origin),the result being a watery bolognaise-y soup. But since the Chinese have a long trading history with Russians and it’s not inconceivable that recipes were swapped many moons ago and the recipe evolved within the Chinese community to omit beetroots.

But a borscht made without beetroots just doesn’t seem proper.

I’m not sure how often rabbit is used in borscht recipes but whilst spooning in steaming mouthfuls of the vibrantly red, sweet, dense and meaty soup with the occasional cube of beetroot and shred of rabbit, it certainly felt very Eastern European to me. All that was missing was my crackling fire and a log cabin in the mountains.

What’s your favourite winter warming soup?

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{ 12 comments… read them below or add one }

1 Helen (grabyourfork) June 3, 2010 at 12:43 am

A day of picking berries, eating homegrown cavolo nero and feasting on rabbit stew? Sounds like a perfect day to me. Would never have thought to make rabbit borscht but I can see how that would work. As for favourite winter soup, I love it simple and rustic – ham bones with massive chunks of potato and lots of carrot. I like a soup you can eat :)

2 Lorraine @ Not Quite Nigella June 3, 2010 at 10:55 am

Mmm nice twist on the regular borscht. Looks very hearty! Borscht is one of my favourite ever soups-my best friend in High School was Russian and her mum would ply us with it. And I was of course too happy to be plied ­čśŤ
.-= Lorraine @ Not Quite Nigella┬┤s last blog ..Blackberry Pie with Flaky Golden Cream Cheese Crust =-.

3 Simon @ the heart of food June 3, 2010 at 1:24 pm

The rabbit borscht seems like a rather interesting take on the original, and a great way to extend the rabbit stew.

Fav soup for me is something simple but done well. Potato and leek is probably one of my favs to make at home. So simple yet so great for keeping the winter chill at bay.

4 L-bean June 3, 2010 at 5:31 pm

It’s very asian of me but my favourite all time feel good winter soup is ginseng chicken. I ate this in the dead of the Korean winter with snow falling outside. Maybe it was the moment or maybe the mastery of the chef at the tiny korean eatery but I haven’t had any version that has tasted as wonderfully warming and good for me since.

5 mademoiselle d├ęlicieuse June 3, 2010 at 9:38 pm

Haha, “kill the wabbit, kill the wabbit, kill the waaab-bit!” But it’s all worth it in the end if you end up with a tasty stew and a beautiful soup =)
.-= mademoiselle d├ęlicieuse┬┤s last blog ..Citrus Caf├ę, 7 March 2010 =-.

6 penny aka jeroxie June 3, 2010 at 10:37 pm

Totally envious. Picking fresh vege and fruits? And then rabbit stew? You are one lucky girl.

7 Sara (Belly Rumbles) June 5, 2010 at 8:53 pm

Nothing beats home grown, what a wonderful weekend. Love that you used the leftover rabbit to make a borscht style soup, great winter combos.

8 Trisha June 6, 2010 at 8:58 am

This is indeed winter wonderland at its best – the Blueys, warm soup, log cabin with fire place (wish I can have that here in the city!)…. winter bliss!
.-= Trisha┬┤s last blog ..Ribs & Rumps, North Ryde =-.

9 Forager June 7, 2010 at 10:32 pm

Hey Helen – I know exactly what you mean! My best friend only eats chunky style soups you can eat so it’s a familiar concept ­čśë

Hey Lorraine – Lucky you to have borscht fed to you guys. Could’ve been worse!

Hey Simon – Definitely transformed the rabbit stew into something else a little more unique. I haven’t had a good potato and leek soup in a while now – I think that one is next on the list!

Hey L-Bean – Mmm, ginseng chicken soup reminds me of home and mum’s cooking. Ooh, and abalone and pork soup. Time to call mum I think.

Hey madamoiselle delicieuse – A little bloodthirsty & slightly mean to the resident vegetarian, but luckily she turns a blind eye to us ­čśë

Hey Penny – Was definitely a nice change to the supermarket method of obtaining fruit and veges.

Hey Sara – Good use of leftovers and good use of seasonal produce as beetroots are cheap and plentiful right now

Hey Trisha – Oh you and me alike. Not sure I’ll ever afford my log cabin, so I’ll have to rely on friends to move to the mountains

10 Maria June 11, 2010 at 5:42 am

This is such a nice soup… I usually make it without meat, but rabbit o my that would be awesome!

11 Conor @ HoldtheBeef June 12, 2010 at 9:01 am

This post almost makes me want to come back to Australia early so I can get all wintery and stewy and soupy.

What a cool recipe. I would like to lose my rabbit-cooking virginity this winter.
.-= Conor @ HoldtheBeef┬┤s last blog ..Air NZ may have the champagne, but United has the champagne comedy =-.

12 Forager June 18, 2010 at 9:35 am

Hey Maria – It’s unusual for me to make it with rabbit meat too – I’m like you I normally make it without meat, or if I do add it it’s beef.

Hey Conor – You’re on holiday! I’ll swap you my soup for a holiday!

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