Zupa Rakowa

Dublin Prawn Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

The shell fish used for this are not exactly the Dublin prawns, but closely resemble them, both in appearance and flavour, so Dublin prawns can be used as a substitute.


  • 3 pints of water
  • 1 pint of vinegar
  • 1 oz. of salt, a few shredded carrots and onions, thyme, bayleaf, parsley, peppercorns—this being the courtbouillon in which the prawns are cooked. Sixty prawns (in Poland these prawns are always sold in quantities of 30 or 60), just over 1 gill of sour cream
  • 1 quart of meat stock
  • 6 ozs. of butter
  • 2 ozs. of potato flour, the yolks of 2 eggs, salt, pepper and cayenne.


Clean the prawns and soak them in milk for 2 hours. Bring the courtbouillon to the boil, throw in the prawns, simmer till they have turned pink, drain, and remove the claws and set aside. Pick the meat from the shells and also set aside. Pound the shells in a mortar with the butter and rub through a sieve. Mix the courtbouillon with the meat stock, stir in the potato flour, season with salt and pepper, add the prawn butter, made from the shells, the claws and the tails, the yolks of egg, and simmer without boiling. Finally add the sour cream.