A fragrant unusual soup came to us from Bavaria. Cabbage soup cooked from beef tongue and mushrooms will undoubtedly add a pleasant variety to the family menu. Mushrooms can be chosen as you like, however chanterelles are the best option. They can be purchased fresh frozen.
It is necessary
- - beef tongue (1 kg);
- - celery (30 g);
- - parsley (30 g);
- - cabbage (400 g);
- - potatoes (3 pcs.);
- - olive oil (2 tablespoons);
- - tomatoes (3 pcs.);
- - onion (1 onion);
- - carrots (1/2 pcs.);
- - chanterelle mushrooms (200 g).
Instructions
Step 1
Cook the thoroughly washed tongue for up to two hours, after which we drain the broth (we do not need it). Place the tongue in cold water for 5 minutes to easily remove the skin.
Step 2
Boil the tongue again in salted water, adding dried celery and parsley. When the meat of the tongue begins to easily pierce with a fork, turn off the heat. We take out the tongue in order to strain the liquid from the spices.
Step 3
Bring the broth to a boil and throw in the thinly chopped cabbage. After a couple of minutes - potato cubes.
Step 4
Cut the tomatoes into slices and place in a preheated pan. Cover and simmer over medium heat for five minutes. We free them from the peel.
Step 5
Fry the onion, add the carrots to it, and after 3 minutes add the chanterelles. We fry vegetables with mushrooms for 10 minutes, stirring often.
Step 6
Combine all the ingredients in the soup (cut the tongue into pieces). Salt to taste and leave for 10 minutes.
