Cold soup with beets and crayfish
4 servings
90 minutes
Cold beetroot soup with crayfish is a refined dish of Russian cuisine that combines freshness, rich flavor, and the delicacy of seafood. The origins of this dish trace back to summer table traditions where the refreshing cold soup based on beetroot served as a relief on hot days. The addition of crayfish gives the soup noble marine notes and a gentle sweetness, harmonizing with the bitterness of vegetables and the tenderness of sour cream. The taste of the soup is a play of textures: crunchy cucumbers, aromatic dill, cool acidity from beet infusion, and tender crayfish tails. Serving it with an egg makes it even more nutritious and balanced. This soup is perfect for summer feasts, delighting not only with its taste but also with its bright, appetizing appearance.
1
Boil the beetroot beforehand.
- Beetroot: 4 pieces
2
Boil the eggs, dip them in cold water for a few minutes, then peel and cut in half.
- Chicken egg: 4 pieces
3
Boil water in a large pot, add 2 tablespoons of salt, allspice, and a bunch of dried dill.
- Sea salt: 2.5 tablespoons
- Allspice berries (whole): 10 pieces
- Dried dill: 1 bunch
4
Drop the crayfish into boiling brine and cook for 35−45 minutes, then carefully remove with a slotted spoon and clean.
5
Also peel the beetroot, grate it on a coarse grater, pour in 2 liters of cold boiled water, and add sour cream and salt to taste.
- Beetroot: 4 pieces
- Sour cream 15%: 500 g
- Sea salt: 2.5 tablespoons
6
Chop cucumbers, onions, and fresh dill finely and add to the cold soup.
- Cucumbers: 5 piece
- Spring onion: 1 bunch
- Dill: 1 bunch
7
Pour the soup into bowls, add half an egg and a few peeled shrimp tails to each.
- Chicken egg: 4 pieces
