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This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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www.allrecipes.com
This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.
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Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
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This is a satisfying, very easy, and delicious ground beef and vegetable soup to serve anytime of the year.