Crayfish Soup

Ingredients

• 2 1/2 funt beef
• 1/2 funt veal shank
• 3/4 funt root vegetables
• 30 live crayfish
• kvass
• 1 tbsp dried fresh or dried dill
• 1/3 stakan rice or pearl barley
• 1 tbsp butter
• 3 grains allspice
• 2 grains plain pepper
• nutmeg
• 1 tbsp flour
• 1 stakan sour cream

Instructions

1. Cook a white bouillon from beef and veal shank with roots and herbs.
2. Boil the crayfish in salted, kvass-and-dill water; shell them and reserve meat, fat and shells.
3. Make a rice forcemeat and stuff the shells; make a crayfish-butter base fried with the innards and flour.
4. Combine base, broth, stuffed shells and tails; heat without boiling and serve with sour cream.