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Beef Tongue Soup

This festive soup will be a great addition to your menu! Beef tongue soup with cauliflower and beans comes out very rich, fragrant, and quite filling. It's not so much difficult to make as it is time-consuming, but the result is worth it!

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Beef tongue soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 4 g
Fats 33 % 4 g
Carbohydrates 33 % 4 g
70 kcal
GI: 100 / 0 / 0
    1. Cover the beans with cold water and leave them overnight. In the morning, boil the swollen beans until done, about an hour, and don't drain the cooking liquid afterward.
    1. Wash the tongue, put it in a suitably sized pot, cover it with water, and cook it for 2.5 hours. Don't forget to skim off the foam as it cooks.
    1. Peel the carrots, onion, garlic, and celery. Cut the carrots into thin strips, dice the onion, and press the garlic through a garlic press. Fry the vegetables in vegetable oil for 5 minutes, then add the finely chopped celery and tomato paste and fry for another 2 minutes.
    1. Strain the broth through a sieve and return it to the heat. Put the tongue in a bowl of cold water, then peel the skin off it.
    1. Peel the potatoes, wash them, cut them into cubes, add them to the boiling broth, and cook for 5 minutes.
    1. Add the sautéed vegetables to the soup along with the beans and their cooking liquid, add the bay leaf and peppercorns, season with salt, and cook for another 5 minutes.
    1. Wash the cauliflower, break it into florets, add it to the soup, and cook for 4–5 minutes.
    1. Wash the dill and parsley and chop them, not too finely. Cut the tongue into thin slices.
  • Ladle the soup into portions, add pieces of tongue to each, and sprinkle with herbs.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Veal tongue - 160  kcal/100g
  • Beef tongue - 146  kcal/100g
  • Pork tongue - 300  kcal/100g
  • Tongue sausage - 215  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White beans - 102  kcal/100g
  • Celery root - 32  kcal/100g

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