How to use broth after boiling beef tongue - step-by-step recipe with photos

There is an opinion that tongue (pork or beef) is an offal, “low-grade meat,” and therefore broths should be poured out of it. This is not true because: - Firstly, tongue is the purest offal, and the only offal that is considered a delicacy. — Secondly, even “dirty” offal (heart, liver, stomachs) is used to make broths, including for soups. Therefore, claims to the language in this regard are not justified. - Thirdly, for greater purity, you can strain the broth through a sieve and even cook the tongue in a second broth. - Fourthly, like the tongue itself, the decoction has a very delicate (almost imperceptible taste), and in its pure form, although it is not suitable for food, it serves as an excellent basis for other liquid dishes.

How to use tongue broth?

Tongue decoction is a great option if you are on a diet. Not greasy, but very aromatic, and with a little imagination, the tasty broth will be useful both for soups and as a liquid base for porridges. Even if the broth turns out to be cloudy, simply pour the beaten egg white into the broth and strain it. This is enough for a fragrant aspic or beautiful vegetable soup.

If you like richer dishes, the broth from boiling the tongue is suitable as a base for soup - you can cook meat and bone broth directly in it, it will become even more useful.

Not convinced? Then try cooking porridge for your dog using pagan broth - that’s who will definitely appreciate all the charm and dietary qualities of the dish.

Beef tongue soup is surprisingly easy to prepare, and the recipes are so varied that any housewife can choose from them the one that everyone at home will like. But first it is necessary to talk about how to choose a high-quality and fresh language that is suitable for this purpose, and how it should be stored.

There are a few things you should know: the color of the raw tongue should be purple (or pink, but nothing else), and a sanitary service stamp must be placed on the tongue itself. The smell that comes from the tongue will be like good meat (that is, it should smell like meat, and not something else). The meat should be elastic, and if you make an incision on it, then an exclusively transparent liquid should flow out of it (if it is of any other color, and even more so if blood flows, the tongue is hopelessly damaged). It is best to cook the tongue immediately after purchase; if you don’t have time for this, then you need to keep it in the freezer.

To make the cooked tongue tastier and softer, after cooking it, remove the skin from the tongue and boil it in the broth for another half hour.

Carrots, onions, celery stalks and roots, bay leaves, allspice and black pepper go well with meat - but add them only at your discretion.

Rice soup with tongue

A very tasty soup made from simple ingredients that can be found in any kitchen.

Ingredients:

Tongue – 1 kg;
Rice – 250 gr;
Potatoes – 400 gr;
Onion – 2 pcs;
Salt, pepper and herbs.

Preparation:

Boil the tongue as you usually do. While it cooks, chop the vegetables and rinse the rice. When the tongue is cooked, take it out and peel it, and add vegetables and cereals to the broth; everything will be ready in 15 minutes. Once the tongue has cooled, you can peel it, slice it, and put it back into the rice soup.

Beef tongue for pancreatitis and gastritis

The high cholesterol content makes the offal unsuitable for food in case of various diseases, such as pancreatitis and cholecystitis, liver pathology, atherosclerosis.

If gastritis worsens, you should not eat offal, as there is a high risk of harm to the body. But in the remission stage - please. But little by little and in boiled form. Beef tongue is easily digestible and therefore will not overload an inflamed stomach.

Warning! Remember that this delicious delicacy will only be beneficial if consumed in reasonable quantities and in small portions.

Noodle soup with tongue

This soup is quite high in calories, but so tasty that you will prefer to forget about the diet.

Ingredients:

Tongue – 1 piece;
Potatoes – 400 gr;
Onions, carrots – 1 piece;
Noodles – approximately 13 packs;
Pepper and salt.

Preparation:

Cook the broth until the tongue is cooked, then remove it and let cool. Place the chopped vegetables in the pan and simmer until the potatoes are almost ready. Add noodles and cook. The soup can be served with diced tongue.

Which tongue is tastier and healthier: beef or pork?

The cost of beef tongue is higher than that of pork tongue. This is explained by the fact that in terms of its taste and nutritional properties it is better and richer, giving the body more benefits. Its delicate, refined taste and unique composition have long identified beef tongue as a delicacy.

Pork offal is somewhat smaller in size. It contains more fat. For those who suffer from extra pounds or diabetes, veal offal will be preferable, because in terms of its performance it is more suitable for low-calorie diets.

Turkish offal soup

An unusual soup of Turkish cuisine, which is suitable for those who like to experiment in the kitchen.

Ingredients:

Lamb head – 2 pcs;
Beef trim or tongue – 300 g;
Garlic - half a head;
Tomato paste – 2 tablespoons;
Pepper and lemon to taste.

Preparation:

Boil the heads for half an hour. In a separate pan, scald the tongue, and then add it to the heads to cook for an hour and a half. When the meat begins to easily separate from the bones, take it out, let it cool and cut it off (the brain is also removed and cut into pieces). The broth is filtered and the meat is added again. Add pepper, garlic. Serve the soup with a squeeze of lemon.

Okroshka with tongue

Okroshka is a great option for a hot summer day.

Ingredients:

Kvass – 1 l;
Beef tongue – 100-200 g;
Pork ham – 100 g;
Beef – 100 gr;
Cucumbers – 3-4 medium;
Eggs – 2-3 chicken;
Add salt, sour cream, mustard, green onions and pepper at your discretion.

Preparation:

The yolks of boiled eggs are ground with mustard and diluted in kvass. Chop vegetables, meat and egg whites and pour into a saucepan with kvass.

Harm

Despite all the usefulness of the food product in question, sometimes it can cause harm to human health. Just like the beneficial effects on the body, the negative ones are due to the characteristics of the chemical composition. It is not recommended to eat beef tongue if:

Individual intolerance.
Bronchial asthma.
Diseases of the thyroid gland (for example, Graves' disease or endemic goiter).
Tendency to allergic reactions.
Diseases of the digestive system in the acute phase.
Obesity.

If you have these health problems, you can consume the delicacy for food purposes. Provided that this will be done in limited quantities. Otherwise, there is a risk of deterioration in health. You can also consult a medical professional about the positive and negative effects of beef tongue for an individual.

Sorrel tongue borscht

Classic “green” borscht, only with dietary tongue instead of meat.

Ingredients:

Turkey – 1 leg;
Beef tongue – 1 piece;
Onions, carrots – 1 piece;
Potatoes – 5-6 pcs;
Eggs – 2-3 pcs;
Sorrel – 300 gr;
Salt, herbs and pepper to taste.

Preparation:

Cook broth from turkey and tongue with onions and carrots. Chop the potatoes and boiled eggs, wash the sorrel, cut off the stems and chop the leaves, but not very finely. When the meat is cooked, remove it, cut it and return it to the broth along with the potatoes. When the potatoes are ready, add eggs and sorrel to the soup. In ten minutes the borscht will be ready.

When and how best to eat, consumption norms

Of the various methods of preparing this product, boiling is the most commonly used . Boiled beef tongue can be either an independent dish or one of the main ingredients in salads and juliennes.

Read also: How to care for coniferous plants in the country

When stewed, the product also tastes amazing , especially if the braising liquid is red wine or cream.

For frying, breading in the form of crackers or batter is required. There are canned goods, sausages and smoked meats with the addition of the product.

In the dietary menu, beef is always listed as boiled . For maximum benefit, it is advisable to consume boiled beef tongue at least once a week.

Doctors recommend eating beef pulp during a diet, but not more than twice a week. The daily intake of beef tongue is 150 g for a healthy adult.

Horseradish and tongue soup

A completely non-spicy soup that will delight you with a combination of horseradish, celery and the taste of beef tongue.

Ingredients:

Tongue – 300 gr;
Tongue or beef broth – 1.5 l;
Carrots, onions – 1 piece;
Potatoes – 2 pcs;
Celery root – 14 roots;
Horseradish root – 1 piece;
Sour cream – 250 ml;
Spices to taste.

Is it possible to eat beef tongue during pregnancy and breastfeeding?

One of the most common problems of expectant mothers is low blood hemoglobin. The problem cannot be ignored, otherwise delay will harm the developing fetus. To quickly increase your red blood cell count, it is enough to introduce beef tongue into your diet, the benefits of which for pregnant women are undeniable. The high content of easily digestible protein and iron will allow you to quickly replenish the missing elements in the blood and provide the developing fetus with nutrition and the required amount of oxygen.

Potato soup with tongue in a slow cooker

A simple and satisfying soup that you can prepare without difficulty.

Ingredients:

Potatoes – 4 pcs;
Tongue – 200 gr;
Broth – 1.5 l;
Bell pepper – 1 piece;
Celery – 2 stalks;
Greens - to taste;
Salt and pepper.

Preparation:

Place chopped potatoes and celery into the multicooker bowl, add broth to them and turn on the “Soup” mode for 40 minutes. Chop the pepper and tongue and add to the soup being prepared. About five minutes before readiness, add herbs and salt.

How to make beef tongue soup - 15 varieties

Beef tongue broth
Rice soup with tongue
Noodle soup with tongue
Turkish offal soup
Okroshka with tongue
Sorrel tongue borscht
Horseradish and tongue soup
Potato soup with tongue in a slow cooker
Cabbage soup with tongue
Borscht with tongue and prunes
Soup with Mexican mixture and tongue
Vegetable soup with tongue broth
Italian tongue soup
Rassolnik with beef tongue
Solyanka with beef tongue

Cabbage soup with tongue

This soup is easy to prepare, although it will take you several hours to prepare.

Ingredients:

Tongue – 1 piece;
Sauerkraut – 0.5 kg;
Celery – 2 stalks;
Tomatoes (tomato paste) – 3 pcs (2-3 teaspoons);
Onion – 2 pcs;
Potatoes – 2 pcs;
Salt, pepper, bay leaf - to taste.

Preparation:

A tongue broth with one onion, carrots and celery stalks is cooked in advance. Remove the tongue and vegetables (these vegetables are no longer needed), throw the chopped potatoes into the pan and cook. After 15 minutes, add refried tomatoes, onions and carrots to it. Squeeze some of the brine from the cabbage and also add to the soup, along with the chopped and peeled tongue. Cook for another 20 minutes and then let sit.

Preparation

Cooking time: 2.5 hours. Makes 4-6 servings.

Rinse the beef tongue thoroughly under running cold water. Then clean it. Rinse and place in a pan of cold water. Cook for at least 2 hours. When it boils, do not forget to remove the foam. Strain the finished broth using a sieve. Then bring the broth back to a boil to add the vegetables.
Peel the potatoes and cut into cubes or medium-thick cubes. Place it in a boiling brew and let it sit there for 10 minutes.
Peel the carrots, carefully cut them into cubes or circles or halves about 3-5 mm thick and throw them into the broth.
Remove the skins from the onion and cut it into medium cubes. It turns out beautifully in half rings of medium thickness. Throw the onions into the boiling carrots and potatoes and let them cook for 10 minutes. will leave.
When the carrots are ready, add green beans and broccoli or cauliflower to the vegetables. Many housewives know that you can buy mixed vegetables in the supermarket. If you want, add it to the soup. But fresh vegetables are, of course, healthier.
Turn the heat to low and simmer the soup for about 7 minutes.
Finely chop a bunch of parsley or dill. Add chopped garlic here. Place everything in a saucepan, let it boil, and turn off.

A fragrant and healthy vegetable soup with healthy beef tongue broth is ready. Try it!

Borscht with tongue and prunes

An unusual taste that the whole family will surely enjoy.

Ingredients:

Tongue – 1 piece;
Broth – 2.5 l;
Beets – 3 pcs;
Tomatoes – 3 pcs;
Cabbage – 1 kg;
Carrots, onions – 1 piece;
Garlic – 3 cloves;
Prunes – 130 gr;
Spices and seasonings (bay leaf, pepper and salt) to taste.

Preparation:

Simmer the grated beets with peeled and chopped tomatoes in olive oil along with 300 ml of broth. Add grated carrots and chopped cabbage with onions to the remaining broth (boil it). Add spices. Then add chopped tongue and prunes to the soup. A couple of minutes before the soup is ready, add crushed garlic. Can be served with herbs, sour cream and lemon.

Soup with Mexican mixture and tongue

An original recipe that is worth making if you want something new.

Ingredients:

Tongue – 300 gr;
Tongue broth – 2 l;
Mexican mixture (frozen) – 200 g;
Onions, carrots – 1 sh;
Potatoes – 2 pcs;
Tomato paste – 1 large spoon;
Add olive oil, salt, black and red pepper to your liking.

Preparation:

Boil the tongue broth as usual. Clean your tongue and let it cool. Separately, fry the chopped vegetables with the Mexican mixture and tomato paste. Add them to the broth and simmer for another 15 minutes along with the chopped tongue.

Beef tongue soups: the best and fastest recipes

Beef tongue is a delicious product with healing properties for human health. 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 B vitamins are essential if you want to have a healthy nervous system.

Beef tongue has such a unique, 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 dish, similar in consistency to soft pate.

Recipes for soups with tongue broth

Many housewives make the mistake of being wasteful by not using the broth in which the beef tongue was cooked. But on its basis you can prepare an excellent, easy-to-digest first course. We offer you recipes for soups made from beef tongue broth:

Broth with noodles and egg.
Beef tongue soup with vegetables and herbs.
Vegetable soup with meatballs.

How to choose the right beef tongue?

When preparing any meat dish, the main condition is that the product is of good quality. Beef tongue is no exception. When purchasing 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.

A 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 more “blue” it is, the higher its iron content and the more useful it is.

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

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

How to boil beef tongue broth?

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

Rinse the beef tongue under running cold water. Scrub the entire surface well with a knife or the abrasive side of a sponge, remove the salivary glands. There is no need to clean the skin off your tongue!
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.
Rinse the soaked tongue and immerse it in a pan of cold water. The water should just cover it. Don't add salt. Bring to a boil and drain the water.
Fill the tongue to the edges of the pan with hot boiled water, bring to a boil, add a little salt and transfer to low heat.
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 go in “like butter.” The shell of a well-cooked tongue is white and dense.

Cool the contents of the pan to room temperature, remove the tongue and peel it 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 photos.

Broth with noodles and egg

Prepare for 2-2.5 liters of broth:

500 g egg noodles;
3-4 boiled eggs (quail or chicken);
1 teaspoon of universal soup seasoning;
two tbsp. spoons of dry mixture of onions and carrots;
greens, salt, pepper to taste.

Boil the broth, add salt and seasoning and dried vegetables. Discard the noodles and cook until done. Finely chop the greens (you can use dill, parsley, cilantro, green onions).

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

Add a grinder of black peppercorns to your table setting.

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.

Cut fresh vegetables into cubes and boil. 10-15 minutes before readiness, throw in the beef tongue cut into strips, add dried herbs to taste and simmer under the lid over low heat.

Serve the soup to the table in a large deep tureen and pour it into plates when the diners are already seated. Thus, the thick, appetizing aroma of herbs and broth “spirit” will rise above the dinner table.

Serve with rye bread croutons.

Vegetable soup with tongue broth

A light and truly dietary soup, into which you can add your favorite vegetables if desired.

Ingredients:

Tongue broth – 2.5 l;
Carrots, onions – 1 piece;
Potatoes – 4 pcs;
Cauliflower – 300 gr;
Garlic – 2 cloves;
Add salt, herbs and pepper as desired.

Preparation:

Sequentially place chopped potatoes, onions with carrots and cauliflower into a pan with hot broth, ten minutes apart. After about 30-40 minutes, when the cabbage is cooked, add chopped garlic and herbs to the soup. Let the soup brew.

The soup can be served with or without sliced tongue.

In general, you can prepare many interesting dishes from tongue, for example, as in this video: https://www.youtube.com/watch?v=vuxyOP81Fr8

How to properly peel pork tongue

The difficulty that young housewives may encounter in preparing pork tongue soup is cleaning it. But if you do everything correctly, then there will be no problems here either.

In order for pork tongue to be easily peeled, several prerequisites must be met:

First, it needs to be boiled, since a raw tongue cannot be peeled off easily.
Secondly, you need to cook any tongue, be it beef or pork, until it is completely cooked, i.e. Cooking time should be at least 2.5 hours. If the tongue is cooked for a shorter amount of time, it will be difficult to peel off the skin.
Thirdly, you need to peel the boiled tongue while it’s hot, i.e. as soon as it was cooked. And in order not to get burned, you need to place it under running cold water.
Fourthly, this must be done quickly, before it cools down, because as it cools, the skin will be more difficult to remove, and the tongue will need to be periodically dipped in boiling water.

Later in the cooking recipe we will dwell in even more detail on the question of how to properly peel a boiled pork tongue.

Rassolnik with beef tongue

This dish, already familiar to us all, will surprise us with its new taste qualities.

Ingredients:

Broth – 2 l;
Tongue – 500 gr;
Pearl barley – 3 tablespoons;
Potatoes – 4-5 pcs;
Onion – 2 pcs;
Carrots – 1 piece;
Parsley root – 7 g;
Cucumbers (salted) – 2-3 pcs;
Garlic – 2 cloves;
Bell pepper and salt - optional.

Preparation:

Cook the soup in the second broth. Add pre-soaked pearl barley, chopped potatoes and one onion to the broth. We overcook carrots, onions and parsley root, then add grated pickles to them and simmer everything together. Add everything to the soup, season with garlic passed through a garlic press. When the soup is ready, it will need to sit for another half hour before serving.

How to select and store beef tongue

When purchasing a product, you need to pay attention to the following signs indicating its benefits. Beef tongue must be pink (purple) in color, have a good smell, and also have a veterinary mark indicating that it has passed a sanitary examination.

Raw offal can be stored in the refrigerator for about a day, after wrapping it in cling film. After this period, the delicacy must be cooked or placed in the freezer for a longer period. The modern No Frost system allows you to preserve the nutritional properties of the product for up to 8 months or even more; in old-style freezers, this period will be a maximum of 2-3 months.