We cook French delicacy - canola soup

If you think that crayfish are tasty only as an independent snack for beer, then you are deeply mistaken. The conclusion is one - you just do not know how to cook real delicacies. For example, a canola soup is an excellent, very delicate and extremely useful dish. Surely these gourmets know about the taste of this soup.

An exotic dish came to us from France. And more than one century decorates the tables of our compatriots. It has a high energy value, rich in easily digestible proteins and minerals. Despite the high nutritional content, it has very few calories, or rather, a low fat content. Therefore, we can say with confidence that the dish is dietary. Let's move on to the recipes.

Crayfish soup: a recipe for yogurt

The composition is quite uncomplicated, one might even say very simple. We need: 15 pieces of fresh crawfish, a glass of curdled milk, flour (50 g), one onion, two chicken eggs, garlic (four slices), black pepper, potatoes (two root vegetables), salt and parsley.

The process of preparation should begin with decoction of river invertebrate animals, in slightly salted water. Then they cool, remove the claws, cervical and shell. The broth filter, in it boil the potatoes, cut into small blocks.

Meat, separated from the shell, put in broth, when the potatoes will be almost ready. Pass the flour with butter, chopped onion and chopped garlic and put into a saucepan. Also in the broth pour yogurt, drive eggs, add spices and parsley. We bring the soup from the crayfish to a boil and turn it off. Let it take a few minutes, then it can be served with black bread.

Creamy Cancer Soup

It is difficult to refuse such a treat. And why, now you will find out. Stock up with such products: 20 pcs. Crustaceans, a glass of fatty 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, we throw whole stalks of dill and river animals. The cooking process takes an average of 15 minutes. With chilled crayfish, you must remove the shell, all the legs and dry in the oven or microwave oven until crisp. Then the mass is turned into a powder.

In the saucepan we pass a chopped celery with onions on a mixture of vegetable and creamy oils. Once the vegetables are golden, add tomato paste, powder from shells and flour to them. A strained cancerous broth is poured over to the vegetable mass, for about half an hour.

During this time the liquid should decrease in volume approximately three times. Beat the broth with a decoction, add the cream, mashed with yolks, boil the soup from the crayfish. In the finished dish put the shellfish cleaned and fresh herbs. Once you try it, you will fall in love with it forever.

Cold soup from crayfish on kvass

Just want to clarify that this dish is for an amateur. Do not be intimidated by this unusual composition, all the ingredients are perfectly integrated among themselves and give a terrific taste. It is necessary to take: a liter of kvass, fresh cucumbers (3-4 pcs.), 10-15 crayfish, three boiled eggs, sour cream (two hundred grams), cucumber brine (150 ml), horseradish, salt and green onions with feathers.

For the beginning to clear cucumbers from a peel and to cut thin strias. Combine sour cream with bread kvass, cucumber brine and pour vegetables. Put the mixture in the refrigerator for 20 minutes. During this time, boil the river animals.

To make the meat turned tender, juicy and spicy, cook it with a lot of dill and salt. In this case, the last ingredient can be spared, since the hard shell prevents the penetration of salt. Some put in a pan during cooking peppercorns.

We clear the meat from the shell and cut it. We take out the cucumbers in the brine, put in a cup of crumbled crawfish, chopped or grated eggs, chopped onion, grated horseradish, salt and pepper - send to the cold for 10 min. When you pour cold soup from crawfish, add a little greens and sour cream to each serving.

Fish soup

The unmistakable soup is distinguished by its high nutritional value and satiety. Let's try to prepare it from the following components: half a kilo of pike perch (you can take fish to your taste), ten small crustaceans, two lemons, fresh tomatoes (6 pcs.), Two onions, carrots, garlic (three lobules), potatoes (three root vegetables) . Also take two eggs, rice (50 g), red pepper, salt, parsley and dill.

In a deep dish to pour about three liters of water, put in liquid pieces of carp, washed crawfish, chopped potatoes, one onion, garlic whole, one lemon and carrots mugs - boil 15 minutes. Take out the crayfish, remove the shell from them - put the meat back, and send the peel back to the broth. Brew another hour.

Take a large cauldron, put a chopped onion and diced tomatoes into it. Add pepper and salt to the vegetables - stew for at least 10 minutes without oil under the lid. Then let the mixture pass through a sieve.

In the fish broth pour the tomato-onion puree and whipped eggs with lemon juice. When adding the egg mixture, do not forget to stir the liquid constantly so that it does not curl up from the acid. Soup of crayfish is put on fire and heated to 40 degrees. Portually put chopped greens and grate the lemon zest.

Soup with crawfish tails and tomatoes

For a kilogram of tomatoes, you need to take 10 crayfish, fresh cucumber, black olives without pits (7-8 pieces), one onion, wine vinegar (a large spoon), one hundred grams of vegetable or olive oil, basil, black pepper and salt.

Keep the tomatoes in boiling water, remove the skin and grind them in a combine with basil, vinegar, butter and spices. Cool the mixture. Brew crayfish with dill - drain the broth. Remove the shell from the necks.

Spasseirovat chopped onions. Cucumber cut into strips, olives - circles. In the cancer broth, shift all the ingredients (tomato puree, cucumber, onion, olives, spices and meat) and heat. Decorate the soup of the cancer necks with a sprig of basil and a slice of lemon. Enjoy the taste and enjoy the cooked dishes!