Crayfish soup

Crayfish soup

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Ingredients for making crayfish soup

  1. Live crayfish 500 g
  2. Long grain rice 1 cup
  3. Cream (25%) 50 ml
  4. Onion 1 pc.
  5. Carrots 2 pcs.
  6. Vinegar 2 table. spoons
  7. White wine 1 cup
  8. Salt to taste
  9. Black pepper peas to taste
  10. Bay leaf to taste
  11. Greens (parsley, thyme) 1 bunch
  12. Butter 1 table. a spoon
  13. Wheat flour 0.5 table. spoons
  • Main ingredients
  • Portion 3-4


Crockery, Knife, Cutting board, Stove, Oven, Pots, Tongs, Sieve, Blender

Cooking crayfish soup:

Step 1: Boil the crayfish ...

Once you have bought and brought home the crayfish, you need to place them in a container with plenty of clean cool water - this will make it easier to wash the shells of adhering dirt and silt. We keep the crayfish in water for about 2 hours, and then thoroughly rinse with running water. While the crayfish are soaked, we will prepare a broth in which we will boil them. It is not difficult to prepare. We need a saucepan in which we need to pour 2 liters of water. Cut onions and carrots as shown in the photo. We shift the vegetables into the pan, add salt, bay leaves, peppercorns and sprigs of greens. We pour out wine and vinegar, mix the broth, and then set fire to the burner and cook the broth for 20 minutes, bringing to a boil. In a boiling broth, lower the crayfish and cook them for 10-15 minutes. Finished crayfish can be recognized by the bright red color. After the time has passed, turn off the fire, cover the pan with a lid and let the crayfish lie in hot water for another 10 minutes.

Step 2: Cook the broth from the crayfish.

We take out the crayfish from the broth and break it in half. In crushing crayfish, tongs for chopping nuts will help. We get the crayfish meat and put it in a separate plate. Remember to remove the small intestine from the tails. The shell along with claws and backs must be crushed. But for this, you must first warm them in the oven so that they are baked to a crisp state. So, we heat the oven to 200 degrees, remove the claws and backs of the crayfish, bake them for 15 minutes. And then grind in a blender. We transfer the crushed crayfish to a clean pan, add butter to them and melt it over medium heat. Then add the flour and mix the resulting mixture. Fry it for 3 minutes and pour into the pan the desired amount of broth in which the crayfish were boiled. Wipe the resulting mass through a fine sieve and pour back into the pan.

Step 3: Cook the crayfish soup.

To make the soup more satisfying, add rice to it. Only rice will cook separately. To cook one glass of rice, we need 2 cups of boiling salted water and 35 minutes. As soon as the rice is ready, we transfer it to the pan with the broth, add the peeled crayfish meat, prepared vegetables from the broth and cream, mix well. Crayfish soup is ready!

Step 4: Serve the finished crayfish soup.

Serve the soup as soon as cooked, hot and aromatic. Pour it into portioned deep plates and sprinkle with finely chopped greens. Enjoy your meal!

Recipe Tips:

- - Instead of rice, you can add boiled potatoes.

- - When you wash the crayfish, take care of your hands - there are a lot of sharp parts on the carapace of the cancer, and it can cling to you with claws.

- - When choosing crayfish and after cooking, pay attention to the tail - in live crayfish it is drawn to the abdomen, after cooking it should be bent. If after boiling the tail straightened, it is impossible to eat such a cancer - it was cooked dead.

- - The crayfish caught in the early fall are considered the most delicious.

- - It’s better to cook live crayfish, not dead and asleep, whose meat greatly loses its taste and can cause indigestion.