Zupa Rakowa

Name: Zupa Rakowa (Dublin Prawn Soup)
Cuisine: Poland
Ingredients: 1 quart of meat stock; 2 ozs. of potato flour, the yolks of 2 eggs, salt, pepper and cayenne.; 6 ozs. of butter; 3 pints of water; 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 pint of vinegar

Dublin Prawn Soup

Preparation info

Difficulty
Easy

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.

Ingredients

3 pints of water
1 pint of vinegar
1 oz

Europe
Poland
Eastern Europe
Soup

Method

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 pot