Suluguni is a real Georgian cheese with a moderately salty and pure sour milk taste and smell. Suluguni is especially good in combination with Russian boiled crayfish.
It is necessary
-
- Products for cooking crayfish:
- crayfish 1200 g;
- celery stalk 1 pc.;
- chili pepper 1-2 pcs.;
- carrot 1 pc.;
- water 3 l;
- dill 150 g;
- laurel leaf 2 g;
- allspice peas 2 g;
- sea salt 30 g.
- To make the sauce:
- celery stalk 20 g;
- fresh cucumbers 20 g;
- fresh dill 10 g;
- sour cream 30 g;
- mayonnaise 30 g;
- cancerous necks 5 pcs.;
- suluguni cheese 75 g;
- olive oil 5 ml;
- green and pink peppercorns 6 g;
- Tartar sauce 50 g.
- You can also add a little salt and ground black pepper.
Instructions
Step 1
Rinse the crayfish and prepare for boiling. Pay special attention to the choice of crayfish: they must be alive. This way you can be sure that they are fresh.
Step 2
Peel the chili peppers from the seeds, then cut the celery and carrots into small cubes. Take dill umbrellas, previously chopped and peeled chili peppers, celery stalk, peas, carrots, and bay leaves. Place all of these ingredients in a saucepan filled with water and bring to a boil.
Step 3
Dip the crayfish into the pot by turning them upside down. They must be completely submerged in the water. After the water has boiled, cook them for 3-4 minutes. The finished crayfish should still stand in the broth for about twenty minutes.
Step 4
For TarTart sauce, take celery, fresh peeled cucumbers and cut into small cubes. Chop the dill finely and mix with sour cream and mayonnaise. Add pepper and salt to taste.
Step 5
Remove the carapace from the cancerous necks.
Step 6
Cut the suluguni cheese into thin slices, fold each in a bow shape. For serving, wrap the ring of crayfish neck meat around the resulting bows of suluguni cheese and fix with a skewer. Garnish with olive oil. Garnish with pink and green peppers. Experts recommend serving Tar Tar sauce separately.
