Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Boiled language
1 serving
tongue is cleaned and thoroughly washed, poured with cold water, brought to a boil and boiled with addition of aromatic roots, onions and spices until tender. ready tongues are transferred from broth into cold water and skin is removed. peeled tongues are cut into portions of 2-4 pieces, poured with hot salted broth and brought to a boil. boiled tongue is served with mashed potatoes, boiled vegetables, carrots with green peas in milk sauce, green peas and red, white or sour cream sauces with horseradish, tomato sauce.
tongue is cleaned and thoroughly washed, poured with cold water, brought to a boil and boiled with addition of aromatic roots, onions and spices until tender. ready tongues are transferred from broth into cold water and skin is removed. peeled tongues are cut into portions of 2-4 pieces, poured with hot salted broth and brought to a boil. boiled tongue is served with mashed potatoes, boiled vegetables, carrots with green peas in milk sauce, green peas and red, white or sour cream sauces with horseradish, tomato sauce.
beef tongue - 127 g, or pork tongue - 127 g, or calf tongue - 127 g, carrots - 3 g, onions - 3 g, parsley greens - 2 g, potatoes - 100 g, green peas - 100 g, white sauce - 75 g, or sour cream sauce - 75 g, horseradish to taste
