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Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)

Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)

Category: Vegetable and fruit dishes
Kitchen: german
Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)

Ingredients

Fresh asparagus 500 g
Young carrots 250 g
Cauliflower 0.5 medium head
Kohlrabi 1 medium
Frozen green peas 200 g
Green beans 200 BC
Meat broth or water + salt + a pinch of sugar 1 l
Butter 50 g
Flour 1-2 tbsp. l.
Cream 10% 125 ml
Crayfish butter 30 g
Cancer necks 150-300 g boiled
Stitching mushrooms or porcini Fresh 400 g, dry 30 g
Dill branches 2 pcs.

Cooking method

  • No dish has ruined its reputation more than Leipzig's vegetable stew. With the advent of fast food restaurants in the Federal Republic of Germany, the once fragrant, spring dish of fresh young vegetables and morels has turned into a dish from cans, flavored with a small amount of flour gravy.
  • But times are changing, and by caring for a healthy diet, fresh vegetable dishes are regaining their former respect.
  • The Leipzig Vsyachina dish has an interesting history, a classic basic set of products and a method of preparation.
  • Among vegetables, I will list asparagus, young carrots, kohlrabi, cauliflower, green beans or beans, green peas. The most important ingredients are morels and crayfish tails. Oil made from chitinous shells of crustaceans is added to the sauce.
  • I replaced the morels with porcini mushrooms, and made the crayfish oil myself from freshly cooked crayfish.
  • Cancer oil gives a very special taste to sauces and fish, radically changes their taste for the better.
  • The recipe for making crayfish oil at home is here: Crayfish butter
  • Cooking.
  • Cook crayfish in advance.
  • Get live crayfish !! If the cancer has fallen asleep, then we do not use it. Rinse them well. Boil water with branches of green dill, parsley with dry dill seeds, allspice, bay leaf and sea salt. Take 2 - 2.5 times more salt than for broth. Put crayfish in boiling water, bring to a boil and cook medium-sized crayfish for 20 minutes over low heat, covered. Let stand for 5 minutes.
  • When finished, remove the crayfish, grease with oil for shine. You can add a spoonful of sour cream and stir for a mild, delicate flavor. I did not add - so the crayfish turned out to be the most tender.
  • Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter) Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)
  • Cooking stew
  • Prepare your vegetables. Peel the carrots, kohlrabi, cut the ends from the beans, disassemble the cauliflower into small inflorescences. Cut vegetables into 5cm pieces.
  • Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)
  • Take one liter of broth or one liter of water with the addition of a spoonful of butter, salt, dill sprigs and literally a pinch of sugar (I made the second option, that is, I boiled it in water.)
  • We start to cook vegetables with hard types. First put the carrots and porcini mushrooms, cook for five minutes, then put the asparagus, cauliflower and kohlrabi, cook until tender. Add the thawed peas three to four minutes before cooking. Our task is to cook all the vegetables so that they do not fall apart when serving.
  • Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)
  • Heat butter in a frying pan, add flour and saute it for a couple of minutes, add cream, then pour in a few ladles of vegetable broth and let it boil Boil a little sauce until a little thick, stir in a couple of tbsp. tablespoons of crayfish oil and put vegetables with crayfish necks there. Warm up and serve on a beautiful dish.
  • Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter) Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)
  • Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter) Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)
  • Leipzig stuff with crayfish tails and crayfish oil (Leipziger Allerlei mit Krebsschwaenzen und Krebsbutter)
  • Words fail to describe the taste! This is an unusually healthy, rare, royally rich, gentle and noble dish in taste! It is very tasty from fresh vegetables or from fresh frozen vegetables in winter.
  • Some recipes add spices during boiling, nutmeg and wine. But I took a basic recipe from a book on German gastronomy. There was none of this.
  • The flavor of the vegetable broth is so good on its own that it doesn't require any enhancers other than crayfish oil.
  • I cooked mushroom soup from the rest of the broth.
  • Here is another link to an interesting recipe, in my opinion, worthy of attention.
  • Here we already see wine and nutmeg.
  • 🔗
  • If you decide to cook this dish from dry mushrooms, then they should be washed very well, soaked (save water from soaking), boil a little separately, since they may not have time to cook until cooked together with vegetables. Then cook with vegetables.
  • And in a saucepan with sauce, you need to add a little mushroom broth or water from soaking. Do not overdo it or kill the taste of vegetables, as mushrooms love to dominate!

Note

Here is a story I found on the Internet with little or no change, because it couldn't be better.
In the 18-19 centuries. nature of Leipzig and its environs abounded with all the products necessary for this dish, available and cheap. Fertile arable land gave birth to healthy vegetables, the Plaise River and other streams were teeming with crayfish, and the surrounding floodplain forest was rich in mushrooms. Today, the main components of the world-famous vegetable dish can be classified as a delicacy. River noble crayfish and morels, which are very rare in Germany, are mostly imported from abroad.
The history of the emergence of this amazing dish has undergone several stages.
Initially, this dish was considered a classic meal for the poor. The first written mention of it can be found in the Leipzig cookbook from 1745. Its author Susanna Eger (1640-1713) is a successful professional cook. The early death of her husband forced the mother of 4 children to seek income for the family. She had to become a self-employed entrepreneur cooking for wealthy Leipzig houses. Developing and expanding her cuisine, she achieved fame and published a unique cookbook for those times. For the first time, the recipes indicated the amount of products and provided tables for converting weights and coins. Her Leipzig Baroque cuisine combined both simple inexpensive dishes and sophisticated, expensive, luxurious delicacies, at the same time based on an economical attitude to housekeeping.

Later, as legend has it, the Leipzig stuff got its second life. In Leipzig, one of the richest once commercial city of Germany, in the hungry years after the Napoleonic wars (1803-1815), the city treasury noticeably depleted and undermined at that time the former wealth of the townspeople, serious problems were ripe. Flocks of beggars and beggars roamed the towns and villages. Tax collectors raged, trying with another imposed tax on the elements of a rich life to improve the state of the faltering economy of the Kingdom of Saxon. At one of the meetings of the city fathers, Malthus Hempel, who served as the mayor, suggested to his murmuring fellow citizens to go to the forced deception: “We will hide all the bacon and will serve only vegetables on the table. a piece of sausage or crayfish from our Playse. And whoever comes to our house uninvited will receive a bowl of vegetable broth from us instead of meat. Then, by a good hand, all the poor and royal managers collecting taxes will be removed towards Halle or Dresden. " ...
After the debate, they came to a consensus, the implementation of which subsequently resulted in a relative calm in Leipzig. And the dish itself began to "live" a separate life, improving and refining over time, turning into an exquisite delicacy that became famous not only in Germany, but also abroad.

Initially, in the original, the dish was prepared from March to August, but ideally - in June, the month when the asparagus season was in full swing, the season for catching crayfish and the time of the first fresh vegetables began. The classic recipe is obligatory in its composition: young crispy vegetables - asparagus, carrots, kohlrabi, cauliflower, legumes and peas; fragrant morels, fleshy crayfish necks and bread dumplings for them. All this charm was abundantly flavored with melted butter infused with flour from crayfish shells. The very splendor, elegance and a feast of taste.

Irina F
Olga, what an interesting dish! I'd like to repeat it! Thanks for the wonderful recipe and wonderful story!
Tumanchik
Chic, shine, beauty! And all this is our Olya-Rada! You can understand by the photo and the name that the recipe is yours! A treasure trove of just awesome! This is the dish !!!! Have a holiday!
Irina Dolars
Indeed, both the beauty of the dish and the taste are unique!
Glad - a wizard!

I'm sorry for crayfish
He did not sleep. They crawled
I wonder ... Why is one blue?

How do you eat boiled asparagus? What asparagus, what turnip
Much tastier fresh

lettohka ttt
Gorgeous dish !!!!
Mom Tanya
I read the story! But to eat ... well, just not boiled carrots (((
Mikhaska
Strong, Happy! This competition would be over! I don't have enough strength to look at your German bells and whistles in the plates!
And in general! ... And, give us green asparagus to the studio, yes, so that it is competently boiled! And, so that more! More, with a pea! I love and respect ethno bohastvo!
Mikhaska
Quote: Irina Dolars
Why is one blue?
From the blaar, probably! Look, as much blood - how they shine through!
NataliARH
And I read a special thank you for the recipe !!!
Rada-dms
Quote: mikhaska

From the blaar, probably! Look, as much blood - how they shine through!

Behold at the root, maiden!
Mikhaska
Oh, no! No, no! I am Libra! I just read smart books as a child ... Well. praise me soon, I'm glad!
Ikra
No wonder I bought a saucepan for boiling asparagus
And I love morels! (Although this year I used them a bit) But that won't stop me!
Rada-dms
Ikra, I love morels! Did you by any chance eat a line?
Rada-dms
Quote: mikhaska

Oh, no! No, no! I am Libra! I just read smart books as a child ... Well. praise me soon, I'm glad!
OH! Well, what are you clever-wise! Craftswoman-needlewoman! Komsomol member, sportswoman !! And just a beautiful girl!
I AM LIBRA too !! And I also read, especially about animals!

Well, blood is not only in crayfish

Mikhaska
Quote: Rada-dms
Well, blood is not only in crayfish
Well, let there be others too ... I agree! With you - I agree with FSE! Otherwise, I'll knock on the door, and you won't let me in later ...
Rada-dms
Mikhaska, hih, I meant blue !!!

It happens that blue blood flows on the left side, and on the right, whatever is, the reddest !!

Rada-dms
Mikhaska, you offend! I will not only let you in, but also lure you, check, so to speak, tastes, so as not to hit your face in the mud!
irysikf
Quote: Rada-dms
unusually healthy, rare, royally rich, gentle and noble in taste dish

Olenka, how beautifully tasty, and what description, you read it straight. You are such a fine fellow, so I like your works , and there is no other way to call your recipes: a-kiss:
Ikra
Quote: Rada-dms
Did you by any chance eat a line?
Their ... It's a very strange story - according to some experts, lines with a poisonous component are not found in our area (they live to the west, in Europe, and information about their inedibility comes from there). But, apparently, the climate is changing, the flora-fauna is changing, new species are conquering space.
Rada-dms
Ikra, I always boil the lines for 15-20 minutes. And together with morels, as there are hybrids, as they say. I even change the water sometimes during the cooking process. Look, be careful!
Ikra
Rada-dms, I also always boil, drain the water. Maybe there was some other reason for that poisoning, I'm not sure. It just coincided.
But according to our realities, if we act according to the principle of seasonality in this recipe, then early mushrooms will be good here - June spikelets, chanterelles.Even russula, young, strong, will look great with crispy young vegetables.
... I want summer!!!!
Tumanchik
Quote: Ikra
... I want summer!!!!
And sho there until the summer? Congratulate the peasants, take bouquets, eat pancakes, beat eggs and .... SUMMER!
lettohka ttt
Irisha respect :-) :-)
Tumanchik
Quote: lettohka ttt

Irisha respect :-) :-)
thanks, it's certainly not crayfish, but it's nice !!!!
Kara
Well chic! It’s necessary to dig up all these masterpieces, to find products for them (especially now), and even to work out everything. As far as I know, the Germans are not very pedantic in weighing products and describing cooking technology. Olya, respect
Rada-dms
Quote: Kara

Well chic! It’s necessary to dig up all these masterpieces, to find products for them (especially now), and even to work out everything. As far as I know, the Germans are not very pedantic in weighing products and describing cooking technology. Olya, respect

Aha! In this recipe, vegetables can be used in more or less arbitrary proportions.

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