Jellied tongue is a wonderful dish that is always a decoration of the festive table. I suggest trying to cook it according to this recipe and enjoy a hearty, tasty and beautiful dish.
It is necessary
- - 1 kilogram of beef tongue;
- - 2 large carrots;
- - 2 pcs. chicken eggs;
- - 2 pcs. small cucumbers;
- - 1 onion;
- - 1 parsley root;
- - 1 celery root;
- - 1 horseradish root;
- - 1 lemon;
- - half a bunch of parsley;
- - 2 pcs. bay leaves;
- - 400 grams of low-fat sour cream;
- - 1 tablespoon of gelatin;
- - 1 teaspoon of granulated sugar;
- - 4 spice buds of cloves;
- - ground black pepper and salt.
Instructions
Step 1
Carrots, cucumbers, lemon, cucumber and parsley and celery roots are thoroughly washed. Carrots and roots are cut in circles. Cut the lemon into thin slices.
Step 2
The onions are peeled, washed and cut into quarters. Eggs are boiled, then cooled, peeled and cut into circles. Parsley is also washed.
Step 3
The tongue is washed very well in cold running water, salted, gloved and poured with water, after which it is brought to a boil over low heat. Fifteen minutes before readiness, add carrots, onions, parsley roots and spices to the broth.
Step 4
The tongue is cooled, immediately peeled off and chopped into thin slices. Gelatin is dissolved in the broth remaining after boiling the tongue and left to swell.
Step 5
Slices of the tongue are laid out in pre-prepared containers, decorated with chopped egg, cucumber, lemon and parsley sprigs. Gently pour jelly on top and put in the refrigerator for three and a half hours.
Step 6
The horseradish root is washed, peeled and rubbed on a coarse grater, sprinkled with granulated sugar and salt on top and allowed to brew for fifteen minutes. Then add sour cream and mix very thoroughly. Jellied tongue is served with sauce.
