Crayfish Purée Soup with Rice (Buttered)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- crayfish
- onion
- bunch bunch of greens, dill
- ложка (spoon) butter
- ложка (spoon) flour
- stakan rice
- stakan sour cream (smetana)
Instructions
- Cook crayfish with salt, onion, greens and dill; strain; reserve tails and broth.
- Pound shells/legs, fry in butter until dark, add flour, thin with broth, boil, strain (crayfish butter/bisque base).
- Add tails, cooked rice and sour cream; reheat to very hot, add greens, serve.