Tbilisi salad with boiled tongue
4 servings
30 minutes
The 'Tbilisi' salad with boiled tongue is a true embodiment of Georgian cuisine, known for its rich flavors and vibrant ingredients. This dish combines the tenderness of beef tongue, the sweetness of red pepper, and the spiciness of pickled onions, while the crunch of walnuts adds textural depth. Beans typical of Caucasian dishes add heartiness, and aromatic herbs and spices make the salad particularly expressive. The dressing made from apple cider vinegar and vegetable oil emphasizes the balance of sweet and sour notes. Historically, such dishes in Georgia were prepared for large feasts as they combine simplicity in preparation with richness in flavors. The salad is perfect as a standalone dish or as an accompaniment to meat delicacies, filling the meal with warmth and hospitality of traditional Georgian cuisine.
1
Slice the red onion into thin half-rings and let it sit in apple vinegar for 15 minutes.
- Red onion: 1 head
- Apple cider vinegar: 30 ml
2
Boil the beef tongue and cut it into small pieces.
- Boiled beef tongue: 500 g
3
Cut the red sweet pepper into strips.
- Bell pepper: 2 pieces
4
Chop the walnut.
- Walnuts: 50 g
5
Place the tongue, pepper, and red canned beans in the dish. First, drain the excess liquid from it.
- Boiled beef tongue: 500 g
- Bell pepper: 2 pieces
- Red kidney beans: 1 jar
6
Add finely chopped greens and minced garlic.
- Cilantro: 1 bunch
- Garlic: 3 cloves
7
Drain the vinegar from the onion (save it for the sauce), then place the onion and chopped walnuts in a dish.
- Red onion: 1 head
- Walnuts: 50 g
8
For the sauce, combine 2 tablespoons of apple cider vinegar and 3 tablespoons of vegetable oil. Add khmeli-suneli and mix until smooth.
- Apple cider vinegar: 30 ml
- Vegetable oil: 40 ml
- Khmeli-suneli: to taste
9
Dress the salad with sauce and mix well. Add salt to taste.
- Khmeli-suneli: to taste
10
The salad is ready to be served.
