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Tongue And Vegetable Soup

Ingredients
  Beef tongue 4 Pound (1 Piece)
  Water 4 Cup (64 tbs)
  Carrots 3 Medium, cut in large pieces
  Onions 2 Medium, cut in large pieces
  Stalk celery 1 Small
  Parsley sprigs 3
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Whole black pepper 10
  Salt 1 1⁄2 Teaspoon
  Sour cream 1 Tablespoon (Commercial)
Directions

Scrub tongue with a stiff brush and wash well under running water.
Place tongue in a deep kettle.
Add water, carrots, onions, celery, parsley, bay leaf, thyme, rosemary, whole black peppers, and salt.
Bring to a boil, reduce heat.
Cover and simmer slowly for 4 hours.
Remove tongue, discard bay leaf, and chill stock.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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