Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
327
Calories
28g
Protein
15g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg or 2 1/4 lb. beef tongue
- 2 carrots
- 2 onions
- 1 head garlic
- 1 bay leave
- dill and salt to taste
Directions
1
Scrub tongue well, put in a pot of cold water (1-1 1/2 or 1 1/2 quarts), and simmer gently. To improve taste and aroma, peel and add carrots, onions, garlic, and seasonings. When done, remove from broth and place tongue in cold to skin it more easily. Cut cleaned tongue diagonally into very thin slices. Serve Before completely cool and garnish with greens. Can be served with cucumbers, tomatoes, lettuce, and other fresh and pickled vegetables.
2
Category:Uzbekistanian Recipes
3
Category:Uzbekistanian Appetizers
Recipe sourced from
fandom