Easy Tongue Soup Recipe
Tongue Soup
While you usually consume veal tongue boiled, you should definitely try its soup. Tongue soup, which is extremely easy to make and very delicious, turns into a miracle when garlic and vinegar are mixed into the soup. The recipe for the tongue soup that will remain on the palate is in our article.
Organ meats are the most concentrated source of almost every nutrient, including important vitamins, minerals, healthy fats and vitamins. Although it is a bit difficult to eat considering where it comes from, eating well-cleaned offal from a well-fed animal can bring many benefits to our bodies. We have a soup that those who love offal soups such as tripe and head trotter will love: Tongue soup. The tongue is usually either chopped into the head or consumed as a toast with cheddar, but it is also very tasty on its own. You can also use lamb tongue instead of veal tongue. The tongue can meet some of its daily mineral needs. Although it has a little more calories than other offal, 3/4 of the daily vitamin B12; It also contains a quarter of niacin, riboflavin and zinc. So how is tongue soup made?
Tongue Soup Recipe
Materials
500 grams veal tongue
1 onion
3-4 cloves of garlic
1 teaspoon of black pepper
2 spoonful butter
2 tablespoons of flour
2 tablespoons of yogurt
1 egg
Juice of half a lemon
For the sauce;
1 tablespoon of butter
1 teaspoon of red pepper
2-3 cloves of garlic
Half a teaspoon of vinegar
Making the Recipe
After cleaning the veal tongue, put it in the pressure cooker.
Cut the onion in quarters and the garlic in half and add it to the tongue.
Add 1 teaspoon of black pepper.
Add 1 liter of water and boil it well.
Drain the boiled tongue and return it to the pot.
Chop the tongue into small cubes.
Heat 2 tablespoons of butter in a pan and fry the sliced tongue pieces in oil.
Add the roasted tongue to the boiling water in the pot and cook until it boils.
While the soup is boiling, prepare the seasoning with flour, egg yolk and yogurt.
Add the water of the soup and transfer the seasoning you have warmed to the pot and mix it quickly.
Take the soup that you boiled one more time from the stove.
Heat the butter in a frying pan, fry the red pepper in oil and pour over the soup.
Serve with crushed garlic and vinegar.
