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4 Serves
116 Mins
32 g
23 g
10 g
Clean and cut the rabbit meat into serving pieces, then pat dry.
Ingredients, vitamins, and health benefits
Rabbit meat
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
161 µg / 400 µgCalcium
293 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
1359 mg / 4,700 mgSodium
1379 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sear the rabbit pieces until golden brown on all sides.
Add chopped onions and minced garlic to the pot, sautéing until fragrant and translucent.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to low and simmer until the rabbit is tender.
Stir in the prepared jute leaves and season the soup with salt and black pepper to taste, simmering for a final few minutes.
Ladle the hot soup into bowls and serve immediately.
Olive Oil
Onion
Root Vegetables (Carrots, Celery Root, Parsnip)
Vegetable Broth
Jute Leaves
Salt
Black Pepper
Molokhia (Jute leaves)
Vitamin A
349 µg / 900 µgVitamin C
47 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
161 µg / 400 µgCalcium
293 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
1359 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
36
g65
g10
g
French
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g