Crayfish-flavored soup

1. Stage

I liked this recipe very much, and it turned out a dish, which I present to you.

2. Stage

Pretty much anything you'll need...

3. Stage

We make a broth: crucian carp are cleaned, gutted, cut into pieces. We throw them into the pot. When it boils, salt it, take off noise and put it on low heat... Put there parsley root, onion, couple of bay leaves and 7-8 peas of allspice. Let it "barely bubble" for 2 hours. Periodically remove the foam, after an hour throw carrots...

4. Stage

Boil the crayfish: pour water into a pot and put it on the fire. When it boils, put salt and crayfish. When it boils again - put "tails" of dill and cook for 15 minutes on low heat. We turn off fire, give 10-15 minutes to stand and lay out on a plate to cool...

5. Stage

Soak the bread. Rip the meat off a piece of catfish. Clean crayfish this way: neck in one bowl, shells (clean and rinse) - in another bowl, meat with claws - to catfish...

6. Stage

Squeeze the bread, remove the crust. Grind crumbs, catfish and meat with crayfish claws on a meat grinder, beat the egg and knead the stuffing. Beat it well, like for cutlets...

7. Stage

We take crayfish shells, open them with our left hand, and fill them with stuffing with our right hand (or vice versa, if one is left-handed)...

8. Stage

We get these "cutlets"...

9. Stage

We drain the broth. We put it on the fire, wait until it begins to boil and carefully put the stuffed shells. Cook on low heat for 10-15 minutes, no more...

10. Stage

Turn it off, put the crayfish necks in, cover and let stand for at least half an hour...

11. Stage

In a plate put 3-4 "cutlets", a few pieces of meat, pour the broth, sprinkle some herbs - and serve... Bon appetit!!!