Ingredients
Scale
- 1 pound beef tongue
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, simmer the beef tongue in water for about 2-3 hours until tender. Remove, cool, and slice.
- In the same pot, sauté onion and garlic until translucent.
- Add sliced mushrooms and cook until tender.
- Sprinkle flour over vegetables and stir well.
- Gradually add beef broth, stirring continuously until thickened.
- Add sliced tongue, Worcestershire sauce, and season with salt and pepper.
- Stir in sour cream until smooth, then remove from heat.
- Garnish with fresh parsley before serving.
Notes
- This soup can be made ahead of time and tastes even better the next day.
- Serve with crusty bread for a complete meal.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: stovetop
- Cuisine: Eastern European
- Diet: none
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg