Solyanka-Braised Rabbit with Rye Bread Gratin: A Hearty Soup

**Prepare the Rabbit:** Season the rabbit pieces generously with salt and pepper.

**Sear the Rabbit:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the rabbit pieces in batches until browned on all sides. Remove the rabbit from the pot and set aside.

**Render the Bacon:** Add the diced bacon to the pot and cook until crispy. Remove the bacon with a slotted spoon, reserving the rendered bacon fat in the pot. Set the bacon aside.

**Sauté the Vegetables:** Add the onion, carrots, and celery to the pot and cook in the bacon fat over medium heat until softened, about 8-10 minutes. Add the garlic and tomato paste and cook for another minute, stirring constantly.

**Deglaze the Pot:** Pour in the white wine and scrape the bottom of the pot to deglaze, removing any browned bits. Cook for 2-3 minutes until the wine has slightly reduced.

**Build the Broth:** Add the chicken broth, smoked paprika, diced pickles, and reserved pickle juice to the pot. Bring to a simmer.

**Braise the Rabbit:** Return the seared rabbit and cooked bacon to the pot. Reduce the heat to low, cover, and simmer for 2-2.5 hours, or until the rabbit is very tender and falling off the bone.

**Finish the Solyanka:** Stir in the Kalamata olives, capers, and lemon juice. Taste and adjust seasonings with salt and pepper as needed. Simmer for another 15 minutes.

**Prepare the Rye Bread Gratin:** Preheat oven to 375°F (190°C). Cut the crusts off rye bread, then cube it into small pieces. Toss the rye bread cubes with the melted butter and grated Gruyere cheese in a bowl.

**Assemble and Bake:** Ladle the solyanka soup into oven-safe bowls (or a large oven-safe dish). Top each bowl with a generous amount of the cheesy rye bread mixture.

**Bake the Gratin:** Bake in the preheated oven for 15-20 minutes, or until the rye bread gratin is golden brown and bubbly. Keep an eye on it so that the bread doesn't burn.

**Serve:** Garnish with fresh dill before serving. Serve hot.