Crayfish in tomato sauce
4 servings
60 minutes
Crayfish in tomato is a refined dish of Russian cuisine that combines the rich taste of seafood with a spicy tomato base. Historically, crayfish were cooked on riverbanks, filling pots with aromatic herbs and spices. The addition of tomato juice gives the dish a sweet-sour depth, making the crayfish meat even more tender. Dill, bay leaf, and carrot fill the aroma with fresh notes, while black pepper highlights the natural sweetness of the crayfish meat. Crayfish in tomato is perfect for gatherings: they are served hot or chilled, often with a glass of white wine. It is not just food but a tradition that brings family and friends together for leisurely conversation and enjoyment of flavors infused with the spirit of Russian culinary traditions.
1
Thoroughly rinse live crayfish under running water.
- Crayfish: 1 kg
2
Pour 1 liter of tomato juice into a pot, add water. You should have about 2 liters of liquid for 1 kg of crayfish. Add salt to the water at a rate of 1 tablespoon per liter.
- Tomato juice: 1 l
- Water: 1 l
- Salt: to taste
3
Bring the water to a boil.
4
Place the crayfish in a pot. On top of the crayfish, add a large bunch of fully dried dill with umbrellas. Add sliced rings of 2-3 carrots, bay leaf, and pepper. Cover the pot with a lid. Bring the water to a boil and cook the crayfish for 10-15 minutes. Turn off the heat and let the crayfish steep for 30-60 minutes.
- Crayfish: 1 kg
- Dill: to taste
- Carrot: 2 pieces
- Bay leaf: 1 piece
- Ground black pepper: to taste
5
Remove the crayfish from the water and place them on a plate. Enjoy your meal!
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