Crayfish soup
4 servings
30 minutes
Crayfish soup is a true embodiment of traditional Russian cuisine, combining the noble taste of river crayfish with the tenderness of a creamy-egg broth. The origins of the dish trace back to ancient noble estates where crayfish soups were considered a delicacy. Its aroma is rich and warming, with subtle hints of garlic and onion. The tender meat of the crayfish, soft rice, thick broth, and spiciness of black pepper create a rich flavor palette. The addition of sour milk gives it a slight tanginess, making it particularly interesting for connoisseurs of exquisite combinations. This soup is perfect for cozy family dinners or festive meals, and its rich taste and nutritious ingredients make it not only a pleasure but also a nourishing choice.
1
Boil the crayfish in salted water. Do not discard the broth. Remove the neck and meat from the claws.
- Crayfish: 15 pieces
- Salt: to taste
2
Sauté the flour, butter, finely chopped onion, and garlic. Dilute with the broth in which the crayfish were boiled and bring to a boil.
- Wheat flour: 2 tablespoons
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Garlic: 4 cloves
- Crayfish: 15 pieces
3
Then add rice and crayfish meat. Cook until done, then add hard-boiled eggs, sour milk, season with pepper, and sprinkle with finely chopped greens.
- Rice: 2 tablespoons
- Crayfish: 15 pieces
- Chicken egg: 2 pieces
- Sour milk: 0.5 glass
- Ground black pepper: to taste
- Parsley: to taste