Chilled Crayfish Soup
6 servings
40 minutes
Chilled crayfish soup is a dish of Russian cuisine that combines refreshing lightness with rich flavor. Historically, crayfish were a delicacy on the tables of Russian aristocracy, while kvass was a popular component of traditional cold soups. In this recipe, boiled crayfish tails and claws are harmoniously complemented by diced fresh cucumbers, boiled potatoes, and eggs, creating a rich texture. Kvass adds a characteristic sourness to the soup, while sour cream provides creaminess. Horseradish and fresh herbs add spiciness. This dish refreshes perfectly on hot days, providing strength and vigor. Serving with boiled potatoes makes the soup even more filling, turning it into a complete meal. An excellent choice for a summer lunch filled with traditional Russian flavors.
1
Wash and boil crayfish in salted water. Clean the necks and claws.
- Crayfish: 30 pieces
2
Boil the potatoes.
- Potato: 500 g
3
Boil the eggs hard and cut them into cubes.
- Chicken egg: 3 pieces
4
Peel the cucumbers, cut them into cubes, and pour kvass over them. Add cucumber brine, sour cream, chopped herbs, crayfish tails and claws, and eggs.
- Cucumbers: 6 pieces
- Bread kvass: 1.5 l
- Sour cream: 200 g
- Green: 2 bunchs
- Crayfish: 30 pieces
- Chicken egg: 3 pieces
5
Grate horseradish on a fine grater and add to the soup. Season with salt and pepper.
- Horseradish: 50 g
- Salt: to taste
- Ground black pepper: to taste
6
Serve with boiled potatoes.
- Potato: 500 g