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Russian · Salads
Beef Tongue Salad
A hearty yet light salad featuring tender boiled beef tongue, sautéed mushrooms and onions, all tossed in a creamy sour cream dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the beef tongue for 3 hours in a broth seasoned with carrots, onions, parsley root, allspice, garlic, and whole black peppercorns.
2
Immediately plunge the cooked tongue into ice water—this thermal shock makes the skin peel off easily. Then, clean and dice it.
3
Slice the button mushrooms and cut the onion into half-rings. Sauté them together in a skillet with vegetable oil until golden brown, then season with salt and pepper.
4
Finely chop the dill. Combine the tongue, sautéed mushrooms and onions, and dill, then dress with sour cream.
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