- fish broth - 2 liters (from any traditional fish - carp, bream, pike)
- crayfish - 8-10 pieces (live)
- fillets of fish - 200-300 grams (to disassemble the fish from which broth was brewed)
- bread wheat - 3-4 slices
- cream, homemade milk - 100 Grams
- Egg - 2 pieces
- Butter - 2 Art. spoons
- salt and pepper - 1 To taste
Prepare 2 liters of strong fish broth from any traditional fish or from several varieties. Cool it down. Strain. Crayfish cook in salted water until cooked (7-10 minutes). Cool them and disassemble. Clean the shells. The meat of the cancer necks and claws should be folded separately. Prepare minced meat from fish fillets, meat from pincers, bread (soaked in cream), salt, pepper, raw eggs. All components are well ground and mixed until homogeneous. The received forcemeat to fill shells of crayfish. Finished shells put together in a saucepan, pour broth and boil for several minutes. Remove the soup from the fire. In a deep plate put 2 shells, a few cancer necks, pour broth. If desired, sprinkle with herbs, decorate with lemon, olive. Serve still hot. The right soup turns transparent and fragrant.
Servings: 4-5