Table of contents:
Pickle with tongue and rice
Galina Prilepa 01/03/19
Pickle with tongue and rice is a delicious rich soup.
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How to cook pickle with tongue and rice:
Pour cold water into a saucepan, put tongue. There should not be a lot of water, it should only cover the tongue. When the water boils, remove the foam.
Then add salt and black peppercorns. Cook the tongue for about 40 minutes.
In the meantime, cut the onion into small cubes, and the carrots - into larger cubes.
Fry carrots and onions in vegetable oil until soft, stirring constantly.
We also cut pickled cucumbers into cubes. If the cucumbers are very hard, you can grate them on a coarse grater.
Add cucumbers to the onion and carrot. Pour some pickle from a jar of cucumbers into the pan. We simmer vegetables for 5 minutes.
We take out the finished tongue from the pan and immediately dip it into a bowl of cold water.
We peel the tongue and set it aside for now.
Add hot water to a saucepan with broth. I have a 3.5L pot and I added water to make the pot half full.
Cut the potatoes into cubes.
We send potatoes to broth.
Rinse the rice and add it to the pan. Cook soup with potatoes and rice for 5-7 minutes.
Then put the vegetables from the pan into the pan.
Cut the tongue into cubes and also put it in the soup.
Then add black pepper, salt, sugar and bay leaf to taste. We stir everything. Cook the pickle with tongue and rice for another 5-7 minutes.
Serve the pickle with finely chopped cilantro and sour cream. Enjoy your meal!