Boiled beef tongue with horseradish

12 servings

205 minutes

Beef tongue with horseradish is a dish of Russian cuisine that combines tenderness and spiciness. Boiled tongue is soft, juicy meat with a delicate flavor, while horseradish adds sharpness and warming spice. Traditionally, this treat was served at festive tables accompanied by a shot of vodka, enhancing its rich taste. The preparation takes time but the result is worth the wait: first, the tongue is boiled with onion, carrot, and celery to make it aromatic, then cooled and sliced thinly. This versatile dish can be served as an appetizer or main course, and the broth left after boiling is perfect for making hearty soups like borscht or shchi.

Energy value per serving

• Calories: 131.1
• Proteins: 10.5g
• Fats: 9.1g
• Carbohydrates: 2.2g

Ingredients

• Onion: 1 pc
• Beef tongue: 1 pc
• Carrot: 1 pc
• Celery root: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. We put a four-liter pot of water on the fire

2. We put the tongue in the pot

   Required ingredients:

   • Beef tongue: 1 piece

3. Bring to a boil and remove the foam

4. Add an onion and a carrot cut into 3-4 pieces to the pot and let it simmer for 2 hours.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece

5. After 2 hours, add celery, salt it, and let it simmer for an hour.

   Required ingredients:

   • Celery root: 100 g
   • Salt:  to taste

6. We remove the tongue, immediately take off the skin, strain the broth, and set it to cool.

7. We cut a slice of tongue, pour horseradish on it (the recipe for proper horseradish is in history), take a shot of vodka, and that's it, the tongue is ready.

   Required ingredients:

   • Ground black pepper:  to taste

8. We cook pickle soup, or cabbage soup, or borscht in broth.