Rabbit Stock Soup - cooking recipe

Ingredients

1 rabbit (neck and ribs)
1 large onion, whole
1 large carrot, peeled
1 parsley root, peeled
3 bay leaves
1 -2 teaspoon salt
1/2 - 1 teaspoon ground black pepper
30 -50 g butter
2 liters water

Preparation

Peel the vegetables and leave it whole.
Put a large casserole filled with water on stove top.
Put pieces of rabbit into it.
Add the vegetables to the water.
Bring to boil, remove foam all the time to keep the stock clear.
Put the bay leaves, salt, and pepper.
Simmer for about 40 minutes.
Add oil or butter, how much - depending on the fat on the rabbit pieces.
Serve with cooked noodles, garnish with dill, or just drink from a cup.