Recently, doctors have increasingly come across the opinion about the negative impact of the first courses on the gastrointestinal tract, but if you look at this issue more carefully, then in fact, liquid soups only facilitate digestion, easily absorbed even by a weakened body. It is not for nothing that people in the post-rehabilitation period are advised to consume broths, albeit with certain ingredients.
Delicacy or offal
Despite the fact that the tongue is a by-product, it can be classified as a delicacy, second only to meat of the highest category in nutritional characteristics. In butchers' shops, you can often find beef or pork tongues on sale, but many gourmets recommend the tongues of pigs for consumption, since they have a more delicate texture and rich taste.
The calorie content of such a product is not high - about 200 kcal per 100 grams, so people who follow their diet should not be afraid to eat pork tongues, especially athletes, since the by-product occupies a leading position among its "brethren" in terms of protein content. But on the other hand, people suffering from atherosclerosis or liver diseases should not abuse the frequent consumption of such a delicacy in food because of the high concentration of cholesterol in it.
Pork tongue with its delicate and pleasant taste can often be found on tables in elite restaurants, next to slices of popular expensive meat products. And how many more options for dishes can be prepared from this common offal: aspic, meat rolls, tongue in batter, salads and, of course, soups are an integral part of the daily lunch diet.
Classic Tongue Soup
This version of the soup can be used both in everyday life and on those days when you want something unusual. The recipe itself is very simple, one of those that we have already got used to, the only difference is in the meat component. So, the required ingredients:
- pork tongue - 2 pieces;
- potatoes - 3 pieces;
- boiled rice - 100 grams;
- carrots - 1 piece;
- onions - 1 piece;
- garlic is not an obligatory ingredient, but only for those who like spicy soup - 2 - 3 cloves;
- dill, parsley - a few branches;
- salt, pepper - peas, bay leaf - to taste.
Step by step cooking:
- Rinse pork tongues well under running water, put in a saucepan, pour water to completely cover the offal, put on medium heat and leave to simmer over low heat for 30 minutes. Then it is recommended to drain the water, wash the tongues from excess meat scale, if necessary, and refill with water, add a little salt and leave to cook for another 1.5 hours. It is necessary to change the water in order to cook the soup in the second broth, which will not be as fatty and rich as the first one, respectively, more useful for our body.
- At the same time, put the rice to cook, it is better to choose parboiled long-grain. When the rice is ready, put it in a colander and rinse, then put it on a plate.
- When the tongue is cooked, it must be cleaned by removing the delicate skin from the surface, it should easily separate from the main part. Then cut the tongue itself into small portions.
- The broth, if it has any boiled waste from the tongue, must be filtered into another pan through cheesecloth folded in several layers. If the broth is not enough, then add a little boiled water. Throw bay leaf into the same saucepan, black pepper - peas, peeled and cut onions in half, add salt.
- Wash the potatoes, peel, cut into cubes and put in a saucepan with broth.
- Make a frying: wash, peel and grate the carrots; peel the garlic and pass through a press or crush with a knife; send both ingredients to a preheated non-stick frying pan and fry with the addition of sunflower oil until golden brown.
- Catch the onion from the broth and put the boiled rice, frying and pieces of tongue in a saucepan.
- After 10 minutes, add chopped herbs and leave the soup for another 5 minutes over low heat. You can serve such a dish to the table with some kind of red sauce.
Solyanka with pork tongue
If the weather is cold outside the window, then such a soup will come in handy to warm up, eat well and cheer up, despite the dull autumn time or winter frosts. To prepare such a dish, of course, it will take a little more time than usual, but on the other hand, given the concentration of meat ingredients in the soup, it may not come to the second course - the incredibly satisfying and amazingly tasty hodgepodge will be appreciated not only by adults and children, but also by overweight stomachs.
For hodgepodge you need the following products:
- pork tongue - 1 piece;
- beef pulp - 200 grams;
- any smoked meat - 200 grams;
- sausages - 2 - 3 pieces;
- potatoes - 3 medium tubers;
- onions - 1 large piece;
- pickles - 2 - 3 pieces;
- tomato paste or hot ketchup - 100 grams;
- pitted black olives - 1 can;
- lemon, sour cream - to decorate the hodgepodge before serving;
- parsley - 5 - 6 branches;
- salt, pepper mixture, bay leaf - to taste.
Step-by-step cooking:
- Rinse the beef and tongue well and put them to boil in one saucepan. When the water boils and the meat is boiled for about 20-30 minutes, drain the very fatty broth. Rinse the meat and tongue under running water and put it back in a pot with clean water to cook for another couple of hours.
- When the tongue and beef are ready, remove them from the pan, cut the beef into long bricks, peel the tongue and cut it as well.
- Strain the broth into a saucepan, where the hodgepodge will cook, add salt, pepper, bay leaf and peeled and diced potatoes into it.
- Peel the onions, chop finely and send them to a non-stick frying pan greased with vegetable oil, when the onions acquire a golden color, add a few tablespoons of broth from the pan and tomato paste, leave to simmer for 10 - 15 minutes.
- Free the sausages from the packaging, cut into rings and throw into the broth with potatoes.
- Cut the smoked meat into portions and, along with the rest of the meat components - beef and tongue - put in a saucepan.
- Pour the finished frying with onions and tomato paste into a saucepan.
- Cut pickled cucumbers into half rings or strips, throw into the soup.
- If you like a spicy taste, then instead of tomato paste, it is recommended to take hot ketchup or 10 minutes before ready to throw 2 - 3 cloves of garlic passed through a press.
- It is better to add olives directly, when the hodgepodge is poured into plates, and also put a spoonful of sour cream, a slice of lemon and a sprig of parsley.
Buckwheat soup with tongue
If your family is reluctant to eat such a healthy buckwheat rich in iron and other useful macronutrients, then buckwheat soup with tongue should be to the liking of all households, and you will be able to feed your fastidiousness, thereby combining pleasant and tasty with useful.
Required Ingredients:
- pork or beef tongue - 300 - 400 grams;
- boiled buckwheat - 100 - 150 grams;
- potatoes - 3 pieces;
- carrots - 1 piece;
- onions - 1 piece;
- egg - 1 piece;
- salt, pepper, herbs - to taste.
Cooking step by step:
- Prepare the broth: boil the tongue in salted water for half an hour, then change the water to cook the soup in the second broth, and leave to cook for another 1, 5 - 2 hours.
- Then remove the tongue, peel, cut into slices or strips, and strain the broth into another pan and throw in it peeled and sliced potatoes, washed buckwheat, salt.
- Peel the onions and carrots, chop finely, grate the carrots and fry in a non-stick pan with a little oil. Then put the frying in the soup.
- Beat the egg with a pinch of salt and gently pour into the pan, stirring constantly with a spoon.
- Finely chop the greens and add to the dish 5 minutes before cooking.
