Written by Michaela Sedlakova
Wallachian rabbit soup was the winner of the Best Wallachian Recipe Competition. It is among the typical Wallachian dishes of the Zlin and Moravian-Silesian Regions, two administrative units of the Czech Republic. A unique ethnographic area, Moravian Wallachia is home to old castles and chateaus and forested mountains, and it was traditionally home to a population of shepherds who wore a distinctive style of dress. Today, Moravian Wallachia’s inhabitants keep their folk traditions alive by doing things like making plum brandy (Slivovice) and this award-winning recipe.
For more information about the Zlin Region and the Moravian-Silesian Region, from which this recipe comes, click here and here.
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3 cups fresh portabello mushrooms
rabbit offal and head
2 eggs
1 large onion
4 cups bone broth
1 1/2 cups whipping cream
1 Tbs all-purpose flour
salt to taste
8 whole peppers
6 allspice berries
5 bay leaves
Put the mushrooms and rabbit in a pot with cold bone broth. Season with salt and add spices and two Tbs of vinegar. Bring to a boil and bake on a very low fire for about half an hour. Stir continuously to prevent foaming. Add the whole onion and flour mixed with a bit of cold water and cook for another 20 minutes.
Meanwhile, remove the rabbit head from the pot and then remove the meat from the head. Return the meat to the soup. Add the eggs while the soup is boiling.
Remove from the heat and serve. Add cream and vinegar to taste.
Enjoy your meal.
