Boiled crayfish with dill and carrots

4 servings

40 minutes

Boiled crayfish with dill and carrots is a dish that embodies the spirit of traditional European cuisine. Crayfish boiled with fragrant dill stems and sweet carrots acquire a rich, intense flavor with light herbal notes. This cooking method, widely known in Slavic countries, makes the crayfish meat tender and juicy. Dill gives the dish a fresh, slightly spicy aroma, while carrots add natural sweetness, softening the briny taste of the crayfish. This dish is perfect for warm summer evenings and is typically served with chilled drinks.

Energy value per serving

• Calories: 730.7
• Proteins: 122.8g
• Fats: 8g
• Carbohydrates: 43.6g

Ingredients

• Crayfish: 3 kg
• Water: 6 ml
• Salt: 4 tbsp
• Carrot: 2 kg
• Dried dill stems: 7 g

Cooking steps

1. Put water on the fire and wash the crayfish well.

   Required ingredients:

   • Crayfish: 3 kg
   • Water: 6 ml

2. Clean the carrot.

   Required ingredients:

   • Carrot: 2 kg

3. When the water boils, add carrots, dill, salt, and crayfish to the water. Bring to a boil and cook for 15 minutes.

   Required ingredients:

   • Carrot: 2 kg
   • Dried dill stems: 7 g
   • Salt: 4 tablespoons
   • Crayfish: 3 kg

4. Let the crabs steep for 10 minutes.