60 Puréed chicken soup with crayfish tails and cauliflower

Sup pjure iz kuritsy s rakovymi shejkami, i tsvetnoju kapustoju

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 1 chicken
  • 1–3 lbs beef
  • 1 carrots
  • 1 leek
  • 1 parsley root
  • 1 celery root
  • ½ glass rice, or ½ glass pearl barley
  • 2 egg yolks
  • ½ glass cream
  • (30–40 crayfish tails)
  • 1–2 heads of cauliflower


    Cook 2–3 lbs beef and root vegetables in the usual manner over a low fire. In a separate pan boil ½ glass rice or pearl barley in bouillon until soft. Fry the chicken, let it cool, and remove the meat from the bones. Mince the meat and pound it in a stone mortar, adding bouillon gradually. Mix with the barley kasha, rub through a fine sieve, add butter and salt, and dilute with the strained bouillon. Before serving pour in ½ glass of cream mixed with 2 egg yolks. Heat, stirring, until very hot, but do not boil. Place crayfish tails and cauliflower, each cooked separately, in a soup tureen [and pour on the hot soup].

    Croutons, stuffed olives, or pirozhki made from puff pastry are served with this soup.