Salad with tongue
A source of protein and iron, this salad helps maintain muscle mass and improve blood formation. Fresh cucumbers and lemon give the dish lightness and a refreshing taste, making it perfect for a light lunch.
Boiling the tongue
Soak the beef tongue (1 piece) in cold water for an hour.
Drop the tongue into boiling water (to make it tender) and boil for 15-20 minutes. Drain the water, then pour in fresh boiling water and cook until done (1.5-3 hours).
Add a whole onion while boiling for tenderness. Do not salt the tongue during cooking.
Immediately after boiling, rinse the tongue with cold water — this makes it easy to remove the skin.
Salad preparation
Cut the beef tongue (1 piece) into strips.
Add a pickled cucumber without sugar (1 piece), finely chopped red onion (1/2 piece), and herbs (a bunch). Optionally, add pickled mushrooms without sugar (100 g).
Dress with olive oil (2 tbsp), lemon juice (1 tbsp), and salt to taste.
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