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.
1
Put water on the fire and wash the crayfish well.
- Crayfish: 3 kg
- Water: 6 ml
2
Clean the carrot.
- 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.
- Carrot: 2 kg
- Dried dill stalks: 7 g
- Salt: 4 tablespoons
- Crayfish: 3 kg
4
Let the crabs steep for 10 minutes.
