Soups

Tongue broth


Ingredients for making tongue broth

  1. Beef tongue 1 piece
  2. Butter 20 grams
  3. Pepper and salt to taste
  4. Water 3-5 liters
  5. Greens to taste
  • Key Ingredients
  • Serving 4 servings
  • World Cuisine

Inventory:

Casserole, Frying Pan, Knife, Stove

Cooking broth from the tongue:

Step 1: Cooking the language.

First of all, it must be washed well. And one more important detail. It is better to use the language chilled rather than frozen. Frozen takes on a specific taste, and the broth will be more cloudy. Was it washed? Now put it in a pot of boiling water. It’s not necessary to cook for a long time, just blanching is enough. then take it out of the pan and quickly into cold water. It’s easier to peel it off. She should come off easily, like a stocking. Throw the water out of the pan, pour a couple of liters of clean - and let it boil. Meanwhile, we will continue to study the language.

Step 2: Fry the tongue.

We put the pan on the stove, let it warm up. And not just like that, but with butter. Meanwhile, we will salt and pepper the peeled tongue - and in a frying pan. Let it be fried. Is the water in the pan boiling? Lower the fried tongue there and cook until tender. How long? Long. And an hour, and a half, and two. The main thing is to be ready. Doubt it? And you fork it. Includes pulp? So, done.

Step 3: Filter the broth.

Remains a sheer smallness. The finished broth should be filtered, and the tongue cut into portioned pieces.

Step 4: Serve on the table.

We pour the broth into plates or bouillon dishes, add pieces of the finished tongue there. And then it all depends on your imagination. You can add greens, crackers, sour cream, a slice of lemon. But the broth is tasty in and of itself. Enjoy your meal!

Recipe Tips:

- - Fresh tongue in raw form is stored for no more than a day. - Boiled tongue is stored for three days.

- - If you bought a salty tongue, you need to thoroughly soak it for a day, regularly changing the water.

- - Tongue broth - a great base for making all kinds of soups