Beef tongue soups: the best and fastest recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beef tongue is a delicacy product with healing properties for human he alth. It is he who holds the lead in the content of iron, zinc and B vitamins. Iron is essential for maintaining immunity, its deficiency causes anemia. Zinc is the main performer of the regenerative and reproductive functions of the human body. And the B vitamins are indispensable if you want to have a he althy nervous system.

Beef tongue has such a peculiar, amazing and tender taste that it does not need to be improved, just boil it. As a result, you will get a juicy, dietary, low-calorie meal, similar in texture to a soft pate.

Recipes for soups with tongue broth

Many housewives make the mistaken waste of not using the broth in which the beef tongue was boiled. But on its basis you can cook an excellent, easy-to-digest first course. We offer you recipes for soups with beef tongue broth:

1. Bouillon with noodles and egg.
2. Beef tongue soup with vegetables and herbs.
3. Vegetable soup with meatballs.

How to choose the right beef tongue?

When preparing any meat dish, the main condition is that the product be of good quality. Beef tongue is no exception. When buying it, pay attention to the appearance, color and smell. Try to choose this product chilled for cooking. When purchasing it frozen, be sure to check the expiration date and storage conditions.

Good beef tongue has a somewhat unpleasant appearance: it is pale blue or purple in color, covered with whitish transparent skin with papillae. Moreover, the "bluer" it is, the more iron it contains and the more useful it is.

The fresh tongue has the shape of a strong, elastic eggplant and a thick meaty smell. When pressed, the fossa quickly disappears, and almost no liquid is released.

If the color of the tongue is pale pink and water comes out when pressed, it means that it has been re-frozen.

How to boil beef tongue broth?

To make beef tongue soup, the main thing is to boil the broth correctly. Then the soup will turn out both tasty and he althy.

1. Rinse beef tongue under cold running water. Scrape well the entire surface with a knife or the abrasive side of a sponge, remove the salivary glands. You don't need to peel your tongue!
2. Soak your tongue in cold water for 1.5-2 hours. This is done so that the thick, rough shell gets wet, and the tongue cooks faster and becomes softer.
3. Rinse the soaked tongue and immerse in a pot of cold water. Water mustjust cover it. Don't s alt. Bring to a boil and drain the water.
4. Pour the tongue to the brim of the pot with hot boiled water, bring to a boil, add a little s alt and put on low heat.
5. Cook the tongue over low heat covered for 2 to 4 hours, depending on its size and weight.

You can check the readiness with a fork or a thin knife: the device should enter "like butter". The shell of a well-cooked tongue is white and dense.

Cool the contents of the pot to room temperature, remove the tongue and clean immediately so that the shell does not dry out.

If the broth is too rich, you can add a small amount of boiled water. And now let's move on to beef tongue soup recipes with photos.

Bouillon with noodles and egg

For 2-2, 5 liters of broth prepare:

• 500g egg noodles;
• 3-4 boiled eggs (quail or chicken);
• 1 teaspoon all purpose soup seasoning;
• two art. tablespoons dry mixture of onions and carrots;
• greens, s alt, pepper to taste.

Boil the broth, s alt and add seasoning and dried vegetables to it. Discard the noodles and cook until done. Finely chop the greens (you can use dill, parsley, cilantro, green onion feathers).

Pour the noodle broth into serving bowls, put the boiled egg halves on the noodles, immersing them shallowly in the broth, and sprinkle with herbs.

Add a mill withblack peppercorns.

Soup with vegetables and herbs

We offer an original recipe for beef tongue soup with vegetables and herbs.

Ingredients:

• 150-200g boiled tongue;
• 2-3 potatoes;
• 1 onion;
• 1 carrot;
• any dried herbs: oregano, celery, basil, thyme, rosemary, marjoram or ready-made dry herb mix;
• s alt, pepper to taste.

Dice fresh vegetables and boil. 10-15 minutes before readiness, throw in the chopped beef tongue, add dried herbs to taste and simmer covered over low heat.

Serve the soup to the table in a large deep tureen and pour it into plates when the trapezniks are already seated. In this way, the thick appetizing aroma of herbs and the broth "spirit" will rise above the dining table.

Serve with rye bread croutons.

Vegetable soup with meatballs

If you want to serve soup with meat, but do not want to use beef tongue for this, we offer you a quick vegetable soup with meatballs.

For this beef tongue soup you will need:

• 200-300g minced meat;
• frozen vegetables: green peas, green beans, broccoli, cauliflower, bell peppers;
• 2-3 potatoes;
• leeks;
• s alt, pepper to taste.

Roll up meatballs from minced meat, roll in flour and lower into boiling broth. As soon as the meatballs float, toss in the frozen ones.vegetables and diced potatoes. Cook until tender, stirring lightly to avoid damaging the meatballs.

Cut the leek into small chips and remember with a crush, until the juice is released. When the soup is cooked, pour the onion into the pan and leave everything to infuse for 15-20 minutes.

Tip: make minced chicken meatballs - the soup will be easier to digest. To prevent meatballs from overcooking, break a chicken egg into minced meat.