Crayfish Soup

Ingredients

• funt beef
• funt veal shank
• funt root vegetables
• live crayfish
• kvass
• tbsp dried fresh or dried dill
• stakan rice or pearl barley
• tbsp butter
• grains allspice
• grains plain pepper
• nutmeg
• tbsp flour
• 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.