Tongue and carrot salad
4 servings
50 minutes
Salad with tongue and carrots is a refined and hearty dish of Russian cuisine that combines the tender taste of boiled beef tongue, the crunchy freshness of carrots and cucumbers, as well as the spiciness of garlic and sautéed onions. This dish was popular in noble circles of the 19th century, where tongue was considered a delicacy. Dressed with mayonnaise, the salad gains richness and a harmonious blend of flavors. It is perfect for festive tables, complementing meat dishes or serving as an independent snack. With its balanced combination of ingredients, it delights both lovers of traditional Russian treats and connoisseurs of unusual gastronomic experiments.
1
Boil the tongue or meat, cool it down, and cut into strips.
- Beef tongue: 300 g
2
Slice the onion into thin half-rings and sauté in vegetable oil.
- Onion: 2 pieces
3
Grate the carrot for Korean-style carrots (or cut into thin strips) and sauté separately from the onion.
- Carrot: 3 pieces
4
Cut the cucumbers into strips like the other components.
- Pickled cucumbers: 2 pieces
5
Crush the garlic.
- Garlic: 1 clove
6
Salt, pepper, dress with mayonnaise, and mix everything.
- Mayonnaise: to taste
- Salt: to taste
- Ground black pepper: to taste
