Tongue with horseradish
4 servings
240 minutes
Tongue with horseradish is a classic dish of Russian cuisine, loved for its delicate taste and spicy sharpness. It is believed to have originated from ancient Russian feasts where the most exquisite appetizers were served to honored guests. Beef tongue is a delicacy that is juicy and cooked for a long time to achieve perfect tenderness before being peeled and cooled. Its thin slices pair perfectly with horseradish—spicy and sharp, awakening the appetite. This dish is often served at holidays and feasts; it goes wonderfully with strong drinks and traditional bread. Horseradish not only enhances the flavor of the tongue but also aids digestion, making it not just a tasty but also a healthy addition to the meal.
1
Wash the tongue in cold water.
- Beef tongue: 1 piece
2
Then boil in salted water with carrots, onions, and bay leaves (2-3 hours of cooking).
- Beef tongue: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Bay leaf: 3 pieces
3
Transfer the cooked tongue from the broth to cold water and peel off the skin.
4
Chill, serve with horseradish.
- Horseradish: to taste
