Soup is the first dish that should be present in the diet of every person. Soup can be light and fat, thick and not very, mashed potatoes and cream, lean, vegetable … Suggesting to try a rare first course on pork tongue broth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pork tongue is an offal belonging to the first category. Its nutritional value is almost on a par with first grade meat, the structure is tender, the taste is soft, the aroma is amazing, so the tongue is in great demand. You can buy it in regular stores, butchers, at the farmer's bazaar, salted and frozen. You can also often find it in ice cream. Then you should first thaw it correctly, first in a cool place, then at room temperature. With this method of defrosting, the offal will retain most of the vitamins and beneficial properties.
I would also like to note the useful properties of the pork tongue. Its minerals are very beneficial for the good functioning of all organs. It should be said here that in the by-product there are primarily B vitamins, like B1, B2, B6, B9, B12. vitamins E and PP are present. The product is also rich in macro and microelements such as potassium, calcium, phosphorus, iron, sodium, manganese, magnesium, etc. And due to the high content of calcium and iron, the benefits of the tongue are immediately obvious. It is especially necessary for children, nursing mothers, pregnant women and the elderly.
- Caloric content per 100 g - 89 kcal.
- Servings - 4
- Cooking time - 2.5 hours - boiling tongue, 30 minutes - boiling soup
Ingredients:
- Pork tongue - 1 pc.
- Potatoes - 2 pcs.
- Cauliflower - 1/2 part head of cabbage
- Carrots - 1 pc.
- Onions - 1 pc.
- Sweet bell pepper - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking pork tongue soup with cauliflower
1. Wash your tongue, put it in a saucepan, add the peeled onion, bay leaf, allspice peas, cover with filtered water and send to the stove. Boil, skim off the foam, reduce heat to very low and simmer for about 2.5 hours. The specific cooking time depends on the age of the tongue, the older the animal, the longer the offal is cooked.
2. Remove the finished tongue from the broth, transfer it to a bowl, which is sent under running cold water (calorizer). Chill the tongue for 5 minutes and remove the white skin from it, then cut into pieces: slices or wedges.
3. Meanwhile, while the tongue is soaking, dip the peeled and chopped potatoes with carrots into the broth. Cook the vegetables for about 15 minutes after boiling.
4. Then put the cauliflower, disassembled into inflorescences and sweet bell peppers, cut into strips. These vegetables can be used frozen if you cooked them for future use.
5. Return the chopped offal to the pot, season the soup with salt and pepper and cook until the vegetables are tender.
6. Pour the finished first course into deep bowls and serve. Squeeze half a clove of garlic into each serving, if desired. It will give you an amazing aroma and whet your appetite.
See also the video recipe on how to make potato soup with beef tongue.
