Kefirnik with crayfish necks
2 servings
60 minutes
Kefirnik with crayfish tails is a refined dish of Russian cuisine that combines the freshness of summer vegetables and the delicacy of river gifts. Historically, such cold soups were made in villages using available ingredients for a refreshing and nutritious lunch. The combination of sweet crayfish tails with the spiciness of mustard and the tanginess of kefir creates a harmony of flavors, while crunchy cucumbers and radishes add textural variety to the dish. This dish is perfect for hot days when one desires lightness and freshness. Kefirnik is served chilled, making it not only tasty but also invigorating. The subtle aroma of dill and green onions completes the composition, reminiscent of classic Russian cold soups. It suits both everyday meals and special summer feasts.
1
Boil the crayfish, cool them down, clean them, do not cut the necks.
- Crayfish: 10 pieces
2
Boil the eggs hard.
- Chicken egg: 2 pieces
3
Peel the cucumbers and slice them into thin half-moons.
- Pickled cucumbers: 2 pieces
4
Cut the radish into thin half-circles.
- Radish: 6 pieces
5
Mash the yolk of one egg with mustard and a small amount of kefir. Finely chop the egg and the remaining white.
- Mustard: 1 teaspoon
- Kefir: 400 ml
6
Chop dill and onion finely.
- Spring onion: to taste
- Dill: to taste
7
Mix radishes, cucumbers, eggs, greens, onions, and crayfish tails. Dress with a mixture of mustard and yolk, and mix.
- Crayfish: 10 pieces
- Radish: 6 pieces
- Pickled cucumbers: 2 pieces
- Chicken egg: 2 pieces
- Spring onion: to taste
- Dill: to taste
8
Divide into plates and pour with chilled kefir.
- Kefir: 400 ml
