Tongue and Pea Salad
0
691
Kitchen
European
Calorie content
112.6 kcal
Portions
4 port.
Cooking time
200 minutes
Proteins *
5.7 g
Fats *
8.1 gr.
Carbohydrates*
7 gr.
The salad with tongue and peas is very satisfying and easy to prepare. Pickled onions in the composition add spice and juiciness. Sour cream sauce - delicate, aromatic and also with "character". Men will definitely like this salad.
Ingredients
Cooking process
We clean the purple onion from the husk and cut it into thin, transparent pieces with a sharp knife. Place the chopped onion in a wide bowl, pour it with a little vinegar and fill it with water at room temperature. The liquid should completely cover the onion pieces so that they marinate evenly. After this procedure, the onions will become crispy and spicy. We set the bowl with onions aside to marinate, and at this time we are preparing other products.
You must first boil the beef tongue. To do this, wash the tongue well, fill it with water, bring it to a boil and cook at a low temperature of the stove with a low boil for two to three hours. At the beginning of cooking, add salt, bay leaf and a few peas of black pepper. We take out the finished tongue from the broth, let it cool completely. Remove the top skin with a knife. Next, we cut the product into thin strips 2-3 centimeters long.
We set the eggs to boil for 10-12 minutes until steep, then cool and clean. We open the jar with canned peas, put the peas in a colander, let the liquid drain. Squeeze the pickled onions from the marinade so that it is not too wet. Put chopped boiled eggs, beef tongue cut into strips, canned peas, squeezed pickled onions in a deep salad bowl.
Put the sour cream sauce in a salad bowl to the food and mix everything gently together. If desired, you can add salt to the salad. In order for the garlic aroma to be more pronounced, and the pieces of the tongue are better saturated with the sauce, you can leave the salad in the refrigerator for soaking for a couple of hours.
Bon Appetit!