Tongue And Vegetable Soup
|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|
|Whole black pepper||10|
|Salt||1 1⁄2 Teaspoon|
|Sour cream||1 Tablespoon (Commercial)|
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.