Crayfish soup
4 servings
50 minutes
Crayfish soup is a refined dish of Russian cuisine that embodies the richness of nature's flavors. Historically, soup was a symbol of feasts, and the crayfish version was considered a special treat for the nobility. The taste of this dish impresses with its depth: the tenderness of crayfish necks intertwines with the richness of fish mince, seasoned with cream, spices, and a crispy crust of white bread. The special charm is given by crayfish oil infused with the aromas of roasted shells. The soup is served hot, enveloping the flavor for everyone who tries it. It can be enjoyed as an independent dish or as the first exquisite course of a festive dinner. A truly aristocratic delight in every spoon!
1
Boil the crayfish, remove the necks and the meat from the claws.
- Crayfish: 4 pieces
- Fish: 60 g
- White bread: 25 g
2
Prepare crab oil: dry the shell (except the main carapace), crush it, fry in butter, then pour the oil into a bowl of water, stir a little to let the shell settle at the bottom, and let it cool.
- Butter: 30 g
3
Pass the flesh of pike perch, sig, pike, perch, burbot, or other fish through a meat grinder 2-3 times, add claw meat, egg, melted butter, black peppercorns, bay leaf, salt, ground pepper, cream, and soaked and squeezed bread. Mix everything thoroughly.
- Chicken egg: 0.5 piece
- Butter: 30 g
- Black peppercorns: to taste
- Bay leaf: to taste
- Ground black pepper: to taste
- Cream: 30 g
- White bread: 25 g
4
Dry the crayfish shells, fill them with fish mince, add shrimp and crayfish oil, pour in broth, and cook for 10 minutes.
- Fish stock: 400 ml
- Crayfish: 4 pieces
- Fish: 60 g
