Crab soup
Crab soup used to be a popular starter in German and French cuisine , especially during Lent . For the basic recipe, about a dozen live crayfish per person are cleaned under running water and placed in a pot of boiling salted water, in which they boil for about 15 minutes. They are then deveined. In the French version Écrevisses à la nage , the crabs are served swimming in the broth , to which wine, chopped carrots, onions, bay leaves and thyme are added. Bread is served with it. In German cuisine, the brew consists of water, caraway seeds and dill .
In older recipes, after cooking the crabs in a mortar with butter, they are pounded into crab butter , which is toasted in a pan and then topped up with broth and cooked. Then the butter is skimmed off and stored, a roux, egg yolks and cream are added to the broth. This soup is a strong red color. At Krünitz, lemon juice and nutmeg are added to the soup instead of egg and cream .
In the ancient medicine of humoral pathology , cancer soup was considered a good tonic for the sick and weak. Consumers should drink a cup of herb crab broth every two hours. The soup was also said to have a sweating and diuretic effect, in unfavorable cases it could lead to sweats and hot flashes.
Individual evidence
- ↑ Birgit Vanderbeke, Does it taste good? Cooking without taboo, Frankfurt / Main 2004, p. 104
- ↑ Recipe from the Rhenish Cookbook , 1900
- ↑ Article cancer broth in the economic encyclopedia by Krünitz
- ^ Article cancer in the economic encyclopedia of Krünitz