Tongue Salad with Cucumbers, Peas and Pickled Onion
A great option for a festive table. Beef tongue is used in the recipe, but pork tongue is also acceptable. This amount of ingredients will be enough for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- tongue 500 g
- carrot 200 g
- onion 150 g
- salt
- pepper
- onion 150 g
- water 15 tbsp
- vinegar 6-9% 10 tbsp
- sugar 3 tbsp
- salt 1 tsp
- cucumbers 200 g
- peas 200 g
- tomatoes 200 g
- quail eggs 6-8
- mayonnaise
Instructions
Step 1 of 17
Coarsely chop the carrot and onion.
Step 2 of 17
Place the rinsed tongue in a pot. Pour in 3–4 l water. Cover with a lid and bring to a boil. Cook for 2 hours, skimming off the foam.
Step 3 of 17
Add the carrot and onion to the pot. Add pepper and salt. Continue cooking for 40–60 minutes (determine readiness by how easily a knife enters the meat).
Step 4 of 17
Cut the red onion into strips.
Step 5 of 17
Combine the vinegar with water.
Step 6 of 17
Stir in the salt.
Step 7 of 17
Add sugar.
Step 8 of 17
Mix the mixture.
Step 9 of 17
Place the onion in the marinade for 20–30 minutes.
Step 10 of 17
Cool the hot boiled tongue in cold water.
Step 11 of 17
Peel off the skin, starting from the thick part.
Step 12 of 17
Cut into strips.
Step 13 of 17
Cut the cucumbers into strips.
Step 14 of 17
Drain the marinade and mix the onion, tongue, peas and cucumbers. Season with pepper and salt.
Step 15 of 17
Add mayonnaise for dressing.
Step 16 of 17
Chop the eggs and tomatoes into small pieces.
Step 17 of 17
Place the salad on plates, adding the eggs and tomatoes on top.