If you think that crayfish are tasty only as an independent snack with beer, then you are deeply mistaken. There is only one conclusion - you simply do not know how to cook real delicacies. For example, crayfish soup is excellent, very tender and extremely healthy dish. Surely real gourmets know about the taste of this soup.
An exotic dish came to us from France. And it has been decorating the tables of our compatriots for more than a century. It has a high energy value, rich in easily digestible proteins and minerals. Despite its high nutritional value, it has very few calories, or rather, low fat content. Therefore, we can say with confidence that the dish is dietary. Let's move on to the recipes.
Crayfish soup: recipe with yogurt
The composition is completely uncomplicated, one might even say, very simple. We will need: 15 pieces of fresh crayfish, a glass of curdled milk, flour (50 g), one onion, two chicken eggs, garlic (four cloves), black pepper, potatoes (two root vegetables), salt and parsley.
The preparation process should begin with a decoction of river invertebrate animals in slightly salted water. Then cool them, remove the claws, necks and shell. Strain the broth, boil potatoes in it, cut into small cubes.
Place the meat, separated from the shell, into the broth when the potatoes are almost ready. Saute the flour with butter, chopped onion and chopped garlic and transfer to a saucepan. Also pour yogurt into the broth, beat in eggs, add spices and parsley. Bring the crayfish soup to a boil and turn it off. Let it sit for a few minutes and then serve with black bread.
Creamy crayfish soup
It’s hard to refuse such a delicacy. And now you’ll find out why. Stock up on these products: 20 pcs. crustaceans, a glass of heavy cream, a spoonful of flour, two yolks, tomato paste (10 g), one onion, six liters of liquid. Spices: dill, celery root, pepper and salt.
Preparation
We boil water, salt it, throw in whole stalks of dill and river animals. The cooking process takes on average 15 minutes. From chilled crayfish, remove the shell and all the legs and dry in the oven or microwave oven until crispy. Then turn the mass into powder.
In a saucepan, sauté chopped celery and onion in a mixture of vegetable and butter. As soon as the vegetables acquire a golden color, you need to add them tomato paste, shell powder and flour. Strained cancer decoction pour into the vegetable mixture and simmer for half an hour.
During this time, the liquid should decrease in volume by about three times. Beat the broth in a blender, add the cream, mashed with the yolks, and boil the crayfish soup. IN ready dish add shelled meat and fresh herbs. Once you try it, you will fall in love with it forever.
Cold crayfish soup with kvass
I would like to immediately clarify that this dish is not for everybody. Don’t be alarmed by this unusual composition; all the ingredients fit together perfectly and give an amazing taste. You need to take: a liter of kvass, fresh cucumbers (3-4 pcs.), 10-15 crayfish, three boiled eggs, sour cream (two hundred grams), cucumber pickle (150 ml), horseradish, salt and green onions feathers.
To begin, peel the cucumbers and cut into thin strips. Combine sour cream with bread kvass, cucumber pickle and pour over vegetables. Place the resulting mixture in the refrigerator for 20 minutes. During this time, boil the river animals.
To make the meat tender, juicy and piquant, cook it for a large number dill and salt. In this case, you don’t have to skimp on the last ingredient, since the hard shell prevents the penetration of salt. Some people put peppercorns in the pan while cooking.
We clean the meat from the shell and cut it. Take out the cucumbers in the brine, put chopped crayfish, chopped or grated eggs, chopped onion, grated horseradish, salt and pepper into a cup - refrigerate for 10 minutes. When you pour cold crayfish soup, add herbs and sour cream to each portion.
Fish soup
This incomparable soup is highly nutritious and satisfying. Let's try to prepare it from the following ingredients: half a kilogram of pike perch (you can take fish to your taste), ten small crustaceans, two lemons, fresh tomatoes (6 pcs.), two onions, carrots, garlic (three cloves), potatoes (three root vegetables) . Also take two eggs, rice (50 g), red pepper, salt, parsley and dill.
Pour about three liters of water into a deep bowl, put pieces of carp, washed crayfish, chopped potatoes, one onion, whole garlic, one lemon and carrots in circles into the liquid - boil for 15 minutes. Take out the crayfish, remove the shell from them, set aside the meat, and return the skin to the broth. Cook for another hour.
Take a large cauldron, place chopped onions and diced tomatoes in it. Add pepper and salt to the vegetables and simmer covered for at least 10 minutes without oil. Then pass the boiled mixture through a sieve.
Pour tomato and onion puree into the fish broth and whipped lemon juice eggs. When adding the egg mixture, be sure to stir the liquid constantly to prevent it from curdling from the acid. Place the crayfish soup on the fire and heat to 40 degrees. Add chopped herbs in portions and grate lemon zest.
Soup with crayfish tails and tomatoes
For a kilogram of tomatoes you need to take 10 crayfish, fresh cucumber, pitted black olives (7-8 pcs.), one onion, wine vinegar (large spoon), one hundred grams of vegetable or olive oil, basil, black pepper and salt.
Keep the tomatoes in boiling water, peel them and grind them in a food processor with basil, vinegar, oil and spices. Cool the mixture. Boil crayfish with dill - strain the broth. Remove the shell from the necks.
Saute the chopped onion. Cut the cucumber into strips, olives into circles. Place all ingredients (tomato puree, cucumbers, onions, olives, spices and meat) into the crayfish broth and heat. Garnish the crayfish neck soup with a sprig of basil and a slice of lemon. Enjoy the taste and enjoy the prepared dishes!
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Crayfish soup recipe
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Crayfish soup
Potatoes – 2 pcs.
Bell pepper – 1 pc.
Salt – 3-4 pinches
Sugar – 1 pinch
Bay leaf – 2 pcs.
Cooking process
Appetizing and juicy crayfish soup will certainly become a unique dish on your dinner table, because it is not so popular among the population. Although in terms of aroma and taste, this first is not inferior to Mediterranean seafood soups, and even surpasses it in fat content! Yes, you heard right, crayfish are very fatty, especially in the autumn months, when it is necessary to accumulate fat for winter.
They are considered the most delicious and tender crayfish, so crayfish soups are made from them.
We prepare all the necessary ingredients to create this hot dish.
To ensure that the crayfish can be thoroughly washed before adding to the pan, they must first be frozen. Then rinse the frozen crayfish under a tap or shower head, clearing them of silt or dirt. Place the arthropods in a saucepan.
Peel the carrots and onions and cut them into medium-sized cubes.
Also peel the potato tubers and cut them into large cubes.
Place everything in a saucepan and pour boiling water over it, adding spices immediately. Cook the crayfish soup for about 15 minutes.
Clear bell pepper from seeds and rinse, and then chop in the same way as carrots. Add to the soup and simmer for another 5 minutes. If you like soups with herbs, then chop them and add them to the pan.
Serve the crayfish soup along with the crayfish, garnishing it to your liking. The first one smells so fragrant that its smell will spread throughout the house and invite relatives to try it.
www.iamcook.ru
Soup with crayfish
Recipe for crayfish soup with photo
Everyone knows that crayfish is a delicacy; its protein is easily digestible, which is good for digestion. We must not forget that 32e8 a lot can be prepared from these seafood delicious dishes, one of which I present to your attention below.
- live crayfish – 500 g,
- rice (long) – 1 cup,
- onions - 1 piece,
- carrots – 2 pcs.,
- vinegar - 2 tbsp,
- white wine – 1 tbsp,
- bay leaf – 2 pcs.,
- butter - 1 tbsp. l,
- wheat flour – 0.5 tbsp. l.
- cream (25%) – 50 ml,
- salt to taste,
- black pepper (corns) to taste,
- greens (parsley, thyme) -1 bunch,
- Cooking crayfish. I recommend pre-filling them. cold water, for approximately 2 hours. This procedure will help us later wash the shells from silt and dirt.
- While the crayfish are soaking in water, we prepare the broth in which we will cook them.
- Pour 2 liters of water into the pan.
- Chop carrots and onions. Transfer the vegetables to the pan and add bay leaf ok, salt, pepper and herbs. Add wine and vinegar, mix well, place on a lit burner and cook our broth for 20 minutes, bring to a boil.
- As soon as the broth boils, add the crayfish and cook for about 10-15 minutes, as soon as they turn bright red, we can turn them off, they are ready.
- We take out the crayfish and break them in half. If you have nutcrackers, you can use them, if not, then we do it ourselves. Place the meat on a separate plate. The shells, backs and claws need to be chopped. To do this, put them in a preheated oven and bake until crispy, about 15 minutes. Afterwards, grind everything using a blender.
- Place the crushed mass in a clean pan, add melted butter or melt it there. Add flour and mix everything. Fry the mixture for 3 minutes, then add the broth in which the crayfish were cooked. We pass our mass through a sieve and send it back to the pan.
- Rice will make the soup more filling, so boil it first. On average, cook the rice for about 35 minutes in salted water.
- Add ready-made rice to the pan, crayfish meat, cream, ready-made vegetables from our broth, mix everything and the soup is ready! We can serve garnished with greens.
prosto-recept.com
Old crayfish soup
The ancient crayfish soup was known to our forefathers. It came to us from Europe, where in ancient times fishermen cooked a similar stew for themselves to feed themselves. Now our compatriots love him too.
INGREDIENTS
- Cream 1/3 Cup
- Egg yolk 1 piece
- Broth (fish) 1 Cup
- Crayfish 5 pieces
- Lettuce leaves (arugula) 10 pieces
Step 1
Take a blender bowl and pour the cream into it. They should be of medium fat content, as very fatty ones can turn into butter. Separate the yolk from the white, add the yolk to the cream. Using an immersion blender, beat the cream and yolk until smooth.
Step 2
If you don't have fish broth, just cook it using the tails and heads of any fish. Strain the broth and place the saucepan back on the stove. When it boils, pour the egg-cream mixture into it in a thin stream, stirring constantly.
Step 3
This tender, light soup is perfect for hot summers.
It can be prepared with fish or beef broth; I prefer it with chicken broth.
Last week I was cooking homemade chicken and when cutting it, I immediately separated the pieces necessary for the broth. Let's cook from them chicken broth, which will serve as the basis for crayfish soup.
A four-liter saucepan made from basic set ICook cookware. Pour cold water over the chicken and place on medium heat, cover with a lid, wait for the broth to boil. Remove the resulting foam, add carrots, white root and not peeled, but washed onion.
Let the broth simmer for 40 minutes over low heat without covering.
This will keep the broth clear. I usually cook the broth the day before, cool it and skim off any congealed fat from the surface. We have the broth ready and we can make any soup you like from it, I decided to make a light crayfish soup.
For the soup, you need to boil the crayfish in a separate bowl, boil 3 liters of water in a regular saucepan, add a lot of dill, peppercorns and salt. Add salt at the rate of 1 tbsp. per liter of water.
We take 10-15 pieces of LIVE crayfish. I want to say right away that if you pick up a crayfish and it hangs its claws, it is better to throw it away without regret; crayfish that try to bite your finger are suitable for soup.
Throw the crayfish head down into boiling water and simmer over low heat for 25 minutes. You can also boil the crayfish in advance.
We separate the claws and tails from the crayfish, remove the meat from them, and put the meat in a cup. The smallest bowl for mixing products from the set turned out to be very convenient. In another container, a little larger, we put the paws and pieces of shell from the claws and tails.
We remove the entrails from the necks of the crayfish, throw them away, and leave the shells whole, we need them, we will stuff them with quenelle mass.
The crayfish meat needs to be chopped, I used a blender. Add the soaked bun, finely chopped parsley and dill, an egg and a spoonful of sour cream to the meat, don’t forget to add a little salt and pepper. Mix the mixture thoroughly and fill the shells.
Dry the pieces of shell and legs in the oven or microwave and chop using a blender. Place the ground shells in a saucepan, adding a spoonful of butter, fry for 2-3 minutes, pour in a glass of broth, cover with a lid and simmer for 10 minutes. Strain this broth into chicken broth and boil.
Place the stuffed crayfish tails into the boiling broth, bring to a boil, season the soup with sour cream, cover with a lid and simmer over low heat for 5 minutes. Turn off the burner flame and let the soup brew. Serve the soup with crayfish tails, garnish with chopped herbs and add a spoonful of sour cream.
Bon appetit!
What am I preparing right now for tomorrow's lunch?Father Alexey looked at me questioningly, I shrugged and turned away:
- Tomorrow, Father, not today. There's a lot of fuss with crayfish!
Well, how did you get there? A seasoned taxi driver, perhaps in an ambulance? I'd like to visit him and bring him some apples...
- No, Stalik, I didn’t bite the taxi driver, I remember everything that happened yesterday, I got there, thank God, okay.
So, am I sending a can of soup through someone who has been bitten?
- No, I’ll come myself, leave it to me, please. If you pass cancer soup here, there will definitely be a fight!
Can you boil dead crayfish? No, you can't. There is a risk of becoming, if not dead, then delighting cynical doctors with a notable poisoning, which they will remember for a long time and laugh with laughter.
Is it pleasant to eat crayfish necks along with the rectum and its contents? No, it's not nice.
Then we remember the meaning of the word “humanism” - a worldview in the center of which is the idea of man as the highest value. To feed the highest value with the results of haute cuisine, instruct your housekeeper to grasp the central fin on the tail with two fingers.
Turn the fin 180 degrees and pull along the tail.
The rectum will come out completely.
The focus of this frame was deliberately knocked down so as not to spoil the audience's further appetite.
Thank you for your attention, let's continue our exercises.
Place your feet shoulder width apart...
In a spacious saucepan, in seven to eight liters of water, boil several onions, carrots, dill stems, bay leaves, peppercorns, a few clove buds and dissolve a couple of handfuls of salt. The broth should be very salty.
Drop the crayfish and boil until red.
Do not overcook the crayfish, do not be afraid that they will remain raw - they still have the main part of thermal and mechanical processing.
Let the crayfish cool and let the water drain from them.
Separate the cancer necks.
Clean them.
Rinse the body and head of each crayfish under running water.
Fold the cases separately.
And put the crayfish necks in a cool place.
Fry in olive oil onion.
Add bay leaf, a few cloves of garlic, chopped ginger.
Add star anise and a few cloves if desired.
Fry the carrots. When the carrots soften, add the diced butter.
Place the crayfish heads into the pan and stir a few times to heat through.
Pour cognac into the pan, cover it with a lid for half a minute, open the lid and set fire to the cognac vapor.
Be careful, the flame may be colorless and in bright light it may not be noticeable! Don't get burned.
Fill half a bottle with Madeira-type wine. Don't spout any rubbish - you'll eat it later.
Let the aclogol vapors evaporate.
Add hot water so that the crayfish are not completely covered, cover with a lid and reduce the heat. Let it cook for twenty minutes.
Prepare a blender with blades for chopping tough foods.
Place the crayfish in a blender.
Add a couple of ladles of broth.
When you transfer the crayfish, try to remove the star anise and bay leaf - no one eats this bay leaf anyway, they always leave it on the edge of the plate.
If you don't have a powerful chopper for tough foods, first cut the bodies and claws of the crayfish with a knife, and then pound them in a large mortar.
Dilute the resulting mixture with broth to a mushy state and rub through a sieve.
I used an electric sieve, but you can strain it through a regular one.
Set the dry remains aside, add water to them, cook for another 10-15 minutes, stirring frequently and rub through a sieve again.
You will see that the second time you will get almost the same puree as the first time.
Grind the saffron with salt and add to the soup preparation.
Place the soup on the fire and cook, stirring frequently.
If there is no saffron, then simply salt the soup and season with spices as you wish - from paprika to white pepper.
Add cream to the soup and blend using an immersion blender or a regular whisk until it is almost boiling.
Be careful, don't get wet.
Men should not prepare this soup on their own; the wife should always stand somewhere nearby with rags and a bucket for washing the floors.
Fry the crayfish tails in butter, but not until browned, just to warm them up.
Place two or three crayfish tails and one casing on each plate for decoration and pampering at the table.
Serve the soup with hot croutons white bread and sour cream.
I wouldn’t be ashamed to drink a glass of good cognac after this soup and that’s it.
Amen, monks. Sha, servants! There will be no fights, there will be enough soup for everyone, two bowls at a time or until there are beads of sweat on the forehead.
Two and a half kilograms of crayfish were killed, three each, and the large ones, but five each, were not really needed - it was only important that the shells of those crayfish were soft. In this regard, shrimp are easier - any home blender can handle them. Blue crayfish, who have just changed their shells, are not liked by everyone, but people from Europe and Australia read us, that’s why
In general, it's all somehow incredibly tasty. When seven years ago, at the Central House of Writers restaurant, I tried this soup for the first time, I told chef Alexander Popov: this is so brilliant that I consider all the crayfish that I had previously eaten with beer to have died in vain.
And yes, you can have fewer crayfish and more carrots - no one will notice if you don’t skimp on the butter and the cream itself.
And now attention is a question!
Or rather, the challenge is for you to test your culinary acumen. How should this recipe be modified to suit Orthodox fasting(of course, for those days when fish is allowed).
This recipe will help you diversify your diet of first courses.
It is very unusual, both in preparation and in taste.
But once you try it, you will cook it again and again.
And your loved ones will ask you to make this soup again.
Prepare the necessary ingredients:
Crayfish soup recipe
Ingredients:
– fish – 600-800 g.
- onion - leek - 1 pc.
– celery – 1 pc.
– parsley – 1 pc.
– carrots – 1 pc.
– crayfish – 30-40 g.
- black pepper - 5-6 peas.
- parsley and dill.
- bay leaf - 1-2 leaves.
For minced meat:
— boiled rice– ½ cup.
– eggs – 2 pcs.
- ground crackers - 2 tbsp.
- butter - 1 tbsp.
– cream or milk – ½ cup
For cancer oil:
- butter - 2 tbsp.
- flour - 2 tbsp.
- sour cream - 100 g.
- nutmeg.
Making crayfish soup
Step 1.
Cook fish broth with onions and aromatic roots.
Step 2.
Separately, boil the crayfish in salted water. Add sprigs of parsley and dill, pepper and bay leaf.
Step 3.
We clean the crayfish from the shell, carefully remove the shell.
We remove the meat from the claws and neck and finely chop it or pass it through a meat grinder.
Add ground crackers, butter, boiled rice, milk or cream, raw eggs, dill and parsley, nutmeg, and salt.
Stir everything thoroughly to a homogeneous thick mass.
Step 4.
We start the crayfish shells with this minced meat.
Step 5.
Separately, finely crush the shells removed from the claws in a mortar.
Heat the oil in a saucepan and put the crushed shells there.
Fry until the oil turns bright orange.
Then sprinkle with browned flour. after 2 minutes we separate hot water. Boil everything and then strain.
Step 6.
Boil the stuffed shells in boiling broth.
Step 7
Add crayfish oil to the finished dish.
To make the soup more flavorful, you can add a few slices of lemon if desired.
Bon appetit!
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Step 1: Boil the crayfish. .
As soon as you bought and brought home crayfish, you need to place them in a container with a large amount of clean cool water- this will make it easier to wash the shells from adhering dirt and silt. Keep the crayfish in water for about 2 hours, and then rinse thoroughly with running water. While the crayfish are soaking, prepare the broth in which to boil them. It is easy to prepare.
We need a saucepan into which we need to pour 2 liters of water. Chop the onions and carrots as shown in the photo. Transfer the vegetables to the pan, add salt, bay leaves, peppercorns and sprigs of herbs. We also pour in the wine and vinegar, stir the broth, and then light the burner and cook the broth for 20 minutes, bringing to a boil. Place the crayfish into the boiling broth and cook for 10-15 minutes. Ready crayfish can be recognized by their bright red color. After the time has passed, turn off the heat, cover the pan with a lid and let the crayfish lie in hot water another 10 minutes. Step 2: Prepare crayfish broth.
Remove the crayfish from the broth and break them in half. Nut tongs will help in cutting crayfish. We take out the crayfish meat and put it in a separate plate. Don't forget to delete small intestine from ponytails. The shell, along with the claws and backs, must be crushed. But to do this, you must first heat them in the oven so that they bake until crispy. So, heat the oven to 200 degrees, remove the claws and backs of the crayfish into it, and bake them for 15 minutes. And then grind it in a blender. Place the chopped crayfish in a clean saucepan, add butter and melt it over medium heat. Then add flour and mix the resulting mixture. Fry it for 3 minutes and pour the desired amount of broth in which the crayfish were cooked into the pan. We rub the resulting mass through a fine sieve and pour it back into the pan. Step 3: Cook the crayfish soup.
To make the soup more filling, add rice to it. We will only cook the rice separately. To cook one glass of rice, we need 2 glasses of boiling salted water and 35 minutes. As soon as the rice is ready, transfer it to a saucepan with 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 immediately as prepared, hot and aromatic. Pour it into portioned deep plates and sprinkle with finely chopped herbs. Bon appetit! Instead of rice, you can add boiled potatoes.
When you wash the crayfish, take care of your hands - there are many sharp parts on the crayfish's shell, and it can cling to you with its claws.
When choosing crayfish and after cooking, pay attention to the tail - in live crayfish it is tucked towards the abdomen, after cooking it should bend. If after cooking the tail straightens, you cannot eat such a crayfish - it was cooked dead.
The most delicious crayfish are those caught in early autumn.
It is better to cook live crayfish, and not dead and asleep ones, whose meat loses a lot taste qualities and may cause stomach upset.
