Suluguni is a real Georgian cheese, which has a moderately brackish and pure fermented milk taste and smell. Suluguni is especially good in combination with Russian boiled crayfish.
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You will need
-
- Products for the preparation of 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;
- cancer necks 5 pcs.;
- Suluguni cheese 75 g;
- olive oil 5 ml;
- green and pink peas peas 6 g;
- TarTar sauce 50 g.
- You can also add a little salt and ground black pepper.
Instruction manual
1
Rinse the crayfish and prepare for cooking. Pay particular attention to the choice of crayfish: they must be alive. So you will be sure that they are fresh.
2
Peel the chili peppers from the seeds, then chop the celery and carrots in a small cube. Take dill umbrellas, previously sliced and peeled chili peppers, a celery stalk, peas, carrots and bay leaves. Put all of these ingredients in a pot filled with water and bring to a boil.
3
Dip the crayfish into the pan, turning them upside down. They should be completely immersed in water. After the water boils, cook them for 3-4 minutes. Finished crayfish still have to stand in the broth for about twenty minutes.
4
For TarTar sauce, take celery, freshly peeled cucumbers and cut into small cubes. Chop dill finely and mix with sour cream and mayonnaise. Add pepper and salt to taste.
5
Remove the shell from the cancer necks.
6
Cut the suluguni cheese into thin slices, fold each in the shape of a bow. For serving, wrap the ring of meat of the crayfish necks around the resulting bows from suluguni cheese and fix with a skewer. Garnish the dish with olive oil. The plate can be decorated with pink and green peppers. Specialists recommend serving Tar Tar sauce separately.
note
Cancer readiness can be determined by their color - after 20 minutes of cooking, they turn red. Do not forget about the importance of spices and seasonings in this dish. If you don't add enough spices, the meat may seem a little tasteless. However, remember that everything should be the norm.
Useful advice
Suluguni crawfish necks - a “ladies'” appetizer seasoned with olive oil is ideal for any white wine. Cancer necks used to be served with a sauce of various herbs, on leaf lettuce in addition to a variety of vegetables. But now this recipe has faded into the background.