Crayfish Soup
Description
The recipe won't take much time. An old Russian dish tasting like fish soup and smelling of crayfish. It was traditionally served on Sundays and holidays with kulebyakas.
Instructions
- 1
Step 1
Prepare 2 liters of strong fish broth from any traditional fish or a combination of several types. Cool. Strain.
- 2
Step 2
Boil crayfish in salted water until cooked (7-10 minutes). Cool them down and disassemble. Clean the shells. Keep the meat from the necks and claws separate.
- 3
Step 3
Prepare a stuffing from fish fillet, claw meat, bread (soaked in cream), salt, pepper, and raw eggs. Finely chop all ingredients and mix thoroughly until a uniform mixture is obtained. Use this stuffing to fill the crayfish shells.
- 4
Step 4
Place the prepared crayfish in a saucepan, cover with broth, and boil for several minutes. Remove the soup from heat. Put 2 crayfish and a few crayfish necks into a deep plate, pour over with hot broth. If desired, sprinkle with herbs, and garnish with lemon and an olive. Serve hot. The proper soup should be clear and aromatic.