Cancer is a freshwater shell. In the past it was not difficult to buy it, today it is a luxurious goods, almost always imported from abroad. Cancer soup, which our great -grandmother and grandmothers once prepared, is now only served in elegant restaurants. It is worth trying its taste, because for years She was considered the best of Polish soups. How does it taste and how to do it?
Although it is not visible today, then Raki has been on Polish tables for years. They appeared especially in bourgeois and noble cuisine – then primarily their delicate meat and characteristic taste were appreciated. In the nineteenth century Recipe for traditional cancer soup She included in her book “365 dinners for five zlotys” Lucyna Ćwierczakiewiczowa – Author of popular culinary guides and master of modern Polish cuisine.
In pre -war Poland, crayfish were easily available – They were caught in clean rivers and lakes. Therefore, their presence testified to flawless water qualitywhich is why they were often called the natural indicator of the environmental purity. Unfortunately, after World War II, along with increasing water pollution and economic changes, the crayfish began to disappear from the daily menu. In the 1960s and ’70s, they could be fished in some regions of Poland.
Unfortunately, In the times of the late People’s Republic of Poland and in the 1990s, the cancer dishes were rare. Access to fresh raw material was much more difficult, so it was not eaten every day. Re -interest in the crustaceans did not return only in the 21st century. In June 2020, the cancer soup was officially inscribed on the list of traditional products in the Opolskie Voivodeship. It is always made of fresh crayfish, from which the so -called Cancer butter – one of the basic ingredients of the soup.
Today, crayfish are obtained mainly from imports or a few Polish farms. It is worth emphasizing that noble cancer and marsh cancer are subject to partial species protection in Poland. They must not be raised from the natural environment or introduce them to it, without a special permit.
What does cancer meat taste like? Someone who has never tried this crustacean may not know that takes from white to pink coloring. Has a delicate, slightly nutty aftertaste. What’s more, the fish aroma is very subtle. To get to the meat, you need to split the armor and crust of the pliers.
The crayfish are easily digestible and their meat – delicate. There are 81 kcal in 100 grams of cooked crustacean. Meat provides protein, which is important the building building element. It is also a source of healthy unsaturated fatty acids (including omega-3), which regulate too high levels of “bad cholesterol” LDL and inhibit rapid fat gain. Regular consumption of meat from crayfish It can work anti -cancer and support the response of the immune system In case of infection.
Is cancer meat healthy? By all means. They are low -fat and rich not only in protein, but also minerals. Contain vitamins C, E, D and those from group B, which They care about the healthy condition of the skin and hair. They are a treasury of calcium, vanadium and sulfur. Thanks to them regulate blood sugar levelsMay detoxifying the body, accelerate metabolism and improve the work of the digestive system. Additionally They take care of the organ of sight i strengthen the musculoskeletal system.
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The traditional recipe for cancer soup from the Opolskie Voivodeship is similar to that of the nineteenth century, which proposed the champion of Polish cuisine – Lucyna Ćwierczakiewiczowa. Assumes that At first, vegetable decoction with the addition of poultry is cooked. In the meantime crayfish are cooked In lightly salted water, necessarily with the addition of dill. Crayfish is simply put into boiling water. Again, it brings and cooks-frozen crayfish for about 3-5 minutes, fresh crayfish for about 20-25 minutes. Time counts from the moment the water is boiled. The cooked crayfish is set aside to cool, and then People with cancer neck to separate the meat.
Other leftovers (i.e. shells, ticks, legs) He dries and then breaks in a mortar. Such dust goes to a saucepan with three tablespoons of butter. The whole heats up on a slow fire for about 15 minutes, watering from time to time. The resulting cancer butter is collected from the top of the mixture. The broth is added several times and the butter is collected.
Later The collected cancer butter must also be combined with broth strained with vegetables and meat, and finally treat with cream with flour. Finally, crayfish meat must still get into the cancer soup. The whole is on fire to boil. Cancer soup should be served with a freshly chopped dill.
Source: NowowoPuje.pl, GOV.PL
