Zuikina sriuba

Method

Place rabbit pieces in a large pot and cover with cold water, then bring to the boil and skim away any foam that rises to the surface. Add the whole onion, bay leaves and peppercorns, then simmer for approximately 45 minutes until the rabbit is tender. Strain the broth through muslin, returning the liquid to the pot whilst reserving the cooked rabbit. Add pearl barley to the broth and simmer for 20 minutes, then add diced carrots, parsnips and potatoes, continuing to cook for a further 20 minutes until the vegetables are soft. Flake the cooled rabbit meat from the bones and return it to the pot, then season with salt and finish with fresh chopped dill and parsley just before serving.