Beef tongue is a delicious product with healing properties for human health. He belongs to the primacy in the content of iron, zinc and vitamins of group B. 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 B vitamins are indispensable if you want to have a healthy nervous system.
Beef tongue has such a peculiar, amazing and delicate 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 paste.
Tongue broth soup recipes
Many housewives erroneously squander without using the broth in which the beef tongue was cooked. But on the basis of it you can cook a great, easy to digest first course. We offer you recipes for beef broth soups:
- Broth with noodles and egg.
- Beef tongue soup with vegetables and herbs.
- Vegetable soup with meatballs.
How to choose beef tongue correctly?
When cooking any meat dish, the main condition is that the product is of good quality. Beef tongue is no exception. When buying it, pay attention to the appearance, color and smell. Try to choose to cook this product chilled. When purchasing it frozen, be sure to check the expiration date and storage conditions.
A good beef tongue has a somewhat unpleasant appearance: it is pale blue or purple, covered with a whitish transparent skin with papillae. Moreover, the more “bluish” it is, the greater the iron content in it and the more useful it is.
Fresh tongue has the form of a strong, elastic eggplant and a thick meat smell. When pressed, the fossa quickly disappears, and the liquid almost does not stand out.
If the color of the tongue is pale pink and water is released when pressed, then it was subjected to repeated freezing.
How to boil broth from beef tongue?
To make beef tongue soup, the main thing is to properly boil the broth. Then the soup will turn out both tasty and healthy.
- Rinse beef tongue under running cold water. Scrape well the entire surface with a knife or the abrasive side of the sponge, remove the salivary glands. You do not need to clean your tongue from your skin!
- Soak your tongue in cold water for 1.5-2 hours. This is done so that the thick rough shell is wet, and the tongue boils faster and becomes softer.
- Rinse the soaked tongue and immerse it in a pan with cold water. Water should only cover it. Do not salt. Bring to a boil and drain the water.
- Pour the tongue to the edges of the pan with hot boiled water, bring to a boil, add a little salt and transfer to a low heat.
- Cooking the tongue should be on low heat under the lid 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 must enter "like in oil". The shell of a well-cooked tongue is white and dense.
Cool the contents of the pan 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. Now let's move on to the recipes for beef tongue soups with a photo.
Egg and Noodle Broth
Prepare for 2-2.5 liters of broth:
- 500 g egg noodles;
- 3-4 boiled eggs (quail or chicken);
- 1 teaspoon of universal seasoning for soups;
- two tbsp. spoons of a dry mixture of onions and carrots;
- greens, salt, pepper to taste.
Boil the broth, salt and add seasoning and dried vegetables to it. Discard the noodles and cook until cooked. Finely chop the greens (you can use dill, parsley, cilantro, feathers of green onions).
Pour the broth with noodles into portioned plates, put the halves of boiled eggs on the noodles, immersing them in the broth, and sprinkle with greens.
Add to the table setting a mill with black pepper peas.
Soup with vegetables and herbs
We offer an original recipe for beef tongue soup with vegetables and herbs.
Ingredients:
- 150-200 g of boiled tongue;
- 2-3 potatoes;
- 1 onion;
- 1 carrot;
- any dried herbs: oregano, celery, basil, thyme, rosemary, marjoram or a ready-made dry mixture of herbs;
- salt, pepper to taste.
Dice fresh vegetables and boil. 10-15 minutes before being ready, toss the beef tongue, chopped into strips, add dried herbs to taste and simmer under the lid over low heat.
Serve soup to the table in a large deep tureen and pour it on the plates when the meal is already seated. Thus, a thick appetizing aroma of herbs and a broth "spirit" rises above the dining table.
Serve with rye bread croutons.
Meatball Vegetable Soup
If you want to serve meat soup to the table, but don’t want to use beef tongue for this, we offer you the option of quick vegetable soup with meatballs.
For this beef tongue soup you will need:
- 200-300 g of minced meat;
- frozen vegetables: green peas, green beans, broccoli, cauliflower, bell pepper;
- 2-3 potatoes;
- leek;
- salt, pepper to taste.
Roll the meatballs out of the minced meat, roll in flour and lower them into a boiling broth. Once the meatballs pop up, toss the frozen vegetables and diced potatoes. Cook everything until cooked, stirring slightly so as not to damage the meatballs.
Chop the leek into small chips and remember to bite, until the juice is highlighted. When the soup is boiled, pour the onion into the pan and let it all brew for 15-20 minutes.
Tip: make chicken meatballs - the soup will be easier to digest. To avoid meatballs, break the chicken egg into the minced meat.