Beetroot soup with rabbit

400 g rabbit meat

40 parsley and dill

2 l beef broth

1 beets

4 tbsp. sour cream

2 tbsp. red wine

Bay leaf

black pepper

salt

Wash rabbit meat, cut it into fillets, cut into pieces, pour in the broth and add the beets, cut into cubes, bring to boil, cook until tender.

10 minutes before end of cooking add the Bay leaf and chopped parsley and dill. Salt and pepper the soup, pour the wine, again bring to a boil, but do not boil.

Serve the soup with rabbit with sour cream.