Salted tongue with garnish
4 servings
30 minutes
Salted tongue with garnish is a classic dish of Russian cuisine, known for its tenderness and rich flavor. Beef tongue, carefully boiled with roots and onions, acquires softness and a rich aroma. After cleaning, it is sliced thinly and drizzled with broth and melted butter, making it juicy and appetizing. The garnish of green peas soaked in creamy butter adds freshness and lightness. Historically, tongue was considered a delicacy and served at festive tables, symbolizing wealth and sophistication. This dish is perfect for special occasions or as a treat for gourmets who appreciate traditional flavors of Russian cuisine.
1
Thoroughly wash the tongue, place it in a pot, cover with cold water, add roots, onion, and simmer for 3 — 3 1/4 hours on low heat. Remove the cooked tongue, rinse with cold water, and immediately peel off the skin.
- Beef tongue: 1 piece
- Root vegetables (soup roots): to taste
- Onion: 1 head
2
Slice the cleaned tongue into thin slices, arrange on a plate, and drizzle with 2-3 tablespoons of broth and melted butter. Serve with green peas dressed in oil as a garnish.
- Butter: 2 tablespoons
- Green peas: 4 tablespoons
