Beef tongue salad with prunes. Salads with tongue - delicious recipes. Tongue salad with prunes

There are a lot of tongue salads:
one of my prepared more than once is:
boiled tongue, ham, boiled chicken fillet, pickled mushrooms, cheese - everything is cut into strips (and the cheese is grated) all in equal parts
season with mayonnaise and sprinkle with cinnamon, I’ll warn you right away - the salad is hearty, but heavy, just right for men

Add beef tongue cut into strips
fried mushrooms with onions, eggs. Refuel
mayonnaise, and sprinkle grated cheese on top and
chopped walnuts

Salad "Lithuanian" with tongue ined
Beef or pork tongue - three hundred or five hundred grams;
Pickled cucumber – two pieces;
Fresh cucumber – two pieces;
Pickled mushrooms – one hundred grams;
Dill greens;
Mayonnaise.

Cooking process:

The most important thing in this salad is to prepare the main ingredient - the tongue. To do this, you need to take the tongue and boil it in water with the addition of salt and various spices and bay leaves. After the tongue is cooked, you will need to remove the skin from it and cut it into strips.

Fresh and pickled cucumber should be chopped into straws. Cut the pickled mushrooms into cubes. Then take a salad bowl and put chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill into it, add mayonnaise and mix.

Salad with tongue

Ingredients for tongue salad:

Boiled beef or pork tongue 100 gr., green cucumber 100 gr., cheese 50-70 gr., peeled walnuts 50 gr., mayonnaise, salt.
Preparing tongue salad:

Boil and cool the tongue. Cut it into thin strips. Cut the fresh cucumber into strips the same size as the tongue.

Grate the cheese onto the tongue with the cucumber on a fine grater. Do not add walnuts to the salad yet, but simply chop them with your hands.

Salt the salad. This must be done; there will not be enough salt in the mayonnaise. Season the salad with mayonnaise and place in a beautiful form. Add chopped walnuts on top of the salad.

Salad with tongue
beef tongue
pickles
green pea
cheese
lettuce leaves
bell pepper
loaf or white bread
mayonnaise
vegetable oil
Making tongue salad

If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, cook further.
When the tongue is cooked, transfer it to very cold water and remove the skin, return it back to the hot broth and wait for it all to cool.
Cut the crust off the loaf (optional), cut into cubes, sprinkle with vegetable oil and fry.
Cut the tongue, cucumbers, cheese and pepper into strips, add peas, mix everything with mayonnaise, garnish with lettuce and croutons.
TONGUE IN SAUCE WITH RAISINS AND HORSERADISH
Products:
For 1 beef tongue: 1 onion, carrot and celery root.
For the sauce: 3 tbsp. spoons of butter, 2 tbsp. spoons of flour, 2-3 tbsp. spoons of seedless raisins, 1 horseradish root, salt and sugar to taste.
Cooking method:
1. Boil the processed tongue until tender with onions, carrots and celery. Then cut the pulp across the grain into slices.
2. Prepare the sauce: melt the butter in a saucepan and sauté the flour in it until light brown. Dilute with a small amount of the broth in which the tongue was boiled. Add washed raisins and grated horseradish root to the sauce. Season with salt and sugar to taste. Stir, let it brew and pour the sauce over the tongue slices.

SNACK “YOU SWALLOW YOUR TONGUE”
Products:
For 1 beef tongue: 1 carrot, 1 onion, parsley root, salt. For the sauce: 4-5 sweet and sour apples, 1-2 tbsp. spoons of red wine, zest of 1 lemon, sugar, salt.
Cooking method:
1. Boil the tongue with a whole carrot, onion and parsley root. Add salt at the end. Remove the skin from the finished tongue under cold water, cut into thin slices and pour a little broth over it.
2. Prepare the sauce. Cut the apples into 4 parts and boil in a saucepan with a small amount of water. Rub through a sieve. Add wine, grated lemon zest, sugar, salt to taste, and boil.
3. Before serving, pour the sauce over the tongue and decorate with herbs or vegetables.

SNACK “FLOWER”
Products:
For 1 beef tongue: 1 onion, salt, pepper.
For serving: 250g. raw smoked sausage, olives or black olives, dill and parsley.
Cooking method:
1. Boil the tongue with the onion, salt and pepper until tender. Cool and cut into thin slices across the grain.
2. Place, alternating, slices of tongue and sausage in the shape of flower petals on a flat dish. Place olives or black olives in the middle. Decorate with greens.

SALAD WITH TONGUE AND NUTS
Products:
For 600g. boiled beef tongue: 3 boiled potatoes, 1 red sweet pepper, 5-6 pickled cucumbers, 3 boiled eggs, 100g. hard cheese, 1/2 cup coarsely chopped walnuts, 1 sweet red onion, mayonnaise, salt.
Cooking method:
1. Cut beef tongue, potatoes, sweet peppers and cucumbers into small strips. Finely chop the onion, grate the eggs and cheese on a coarse grater. Roast the nuts in a dry frying pan.
2. Place the prepared ingredients in transparent glasses or a salad bowl in layers: 1st layer - potatoes, 2nd - onions, 3rd - half a tongue, 4th - sweet peppers, 5th - cucumbers, 6th cheese, 7th - remaining tongue, 8th - eggs, 9th - nuts. Grease each layer with a small amount of mayonnaise and lightly salt.

SALAD with TONGUE and CHICKEN
Products:
For 150g. boiled tongue: 200g. boiled chicken fillet, 1-2 fresh cucumbers, 1-2 pickled cucumbers, 3 boiled eggs, green onions, dill, mayonnaise, salt.
Cooking method:
1. Cut the chicken fillet, tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Place the finished salad in a salad bowl, garnish with chopped herbs, and place in the refrigerator for 1 hour.

SALAD “BAIT FOR DRAGON”
Products:
For 1 boiled pork tongue: 100g. peeled walnuts, 300g. boiled beef, celery stalk, 1 bunch of dill, salt, ground black pepper, mayonnaise.
Cooking method:
1. Cut the boiled meat and tongue into medium-sized cubes, chop the nuts with a knife (not too much). Chop the celery and dill very finely. Combine all products and mix.
2. For dressing, combine mayonnaise with salt and pepper, beat well.
3. Season the salad with the prepared mixture, mix and put in the refrigerator for 2-3 hours.

TONGUE SALAD WITH SPICY DRESSING
Products:
For 2 pork tongues: 100g. salted mushrooms, 1 boiled carrot, green onions, parsley and dill, as needed, ground black pepper and salt to taste.
For dressing: 0.5 cups cream, 1 tbsp. spoon of grated horseradish root, salt to taste.
Cooking method:
1. Boil the tongue, peel the skin, let cool and cut into thin slices. Peel the carrots and cut into small cubes, mushrooms into small slices. Wash the green onions, parsley and dill, dry and cut.
2. Combine the prepared products, salt and pepper to taste. Whip the cream with horseradish root, add salt to taste and season the salad with the resulting mixture.

"POLYANKA" SALAD
Products:
For 1 boiled tongue: 2 cucumbers, 3 boiled eggs, 300g. fried mushrooms, green onions, dill, mayonnaise.
For decoration: 1-2 boiled eggs.
Cooking method:
1. Cut the tongue, cucumbers and eggs into cubes and place in a salad bowl. Add mushrooms, season with mayonnaise, mix, sprinkle with finely chopped herbs.
2. Grind the egg yolks and form into small balls. Cut the whites into strips. Place them in the form of daisies on the salad.

SALAD “HOLIDAY AT HOME”
Products:
For 200g. boiled pork tongue: 200g. crab sticks, 4 boiled eggs, 2 cucumbers, a handful of chopped walnuts, mayonnaise, salt.
For decoration: chopped greens.
Cooking method:
1. Cut the tongue into strips, crab sticks, eggs and cucumbers into cubes.
2. Mix everything, add nuts, salt to taste, season with mayonnaise.
3. When serving, decorate the salad with chopped herbs.

SALAD “TONGUE WITH EGGPLANT”
Products:
For 200g. boiled veal tongue: 1 eggplant, 100g. fresh frozen green peas, 1 sweet pepper, 1 tomato, 1 clove of garlic, parsley, vegetable oil, mayonnaise, salt.
Cooking method:
1. Peel the eggplant, cut into cubes, sprinkle with salt and let stand for 10 minutes. Then fry in vegetable oil.
2. Boil the peas in salted water and drain in a colander. Cut the tomato and seeded sweet pepper into small cubes.
3. Mix eggplants with peas, peppers and tomatoes. Add garlic passed through a press. Salt, season with mayonnaise.
4. Place the salad in a salad bowl, place slices of tongue on top, sprinkle with chopped herbs.

“BLUE-RED” SALAD
Products:
For 300g. boiled tongue: 300g. red cabbage, 1 tomato, 2 tbsp. spoons of canned corn, 2 eggs.
For dressing: 150g. mayonnaise, 3 cloves of garlic, 1 tsp. spoon of mustard, 1 bunch of dill.
Cooking method:
1. Peel the boiled tongue and cut it into thin strips. Shred the cabbage thinly. Strain the corn from the filling, cut the tomatoes and eggs into small slices.
2. In a bowl, mix the garlic and mustard passed through a press. Add mayonnaise, chopped dill, and mix thoroughly again.
3. Combine all the prepared products, mix, and spread the dressing on top. Just before serving, mix the salad.

“CONCERTENER” SALAD
Products:
For 1 small boiled tongue: 1 hard pear, 5-6 cherry tomatoes, 200g. hard cheese, 1 bunch of lettuce or Chinese cabbage, pepper, salt.
For croutons: 2-3 slices of white bread, 1-2 cloves of garlic, 2 tbsp. spoons of vegetable oil.
For dressing: 200g. mayonnaise, 1 tbsp. spoon of mustard, 1 tbsp. a spoonful of prepared horseradish, 2-3 cloves of garlic, ground black pepper, salt.
Cooking method:
1. Fry the garlic in vegetable oil, then remove from the pan. Fry the bread cut into small cubes in garlic oil.
2. For dressing, mix mayonnaise with mustard, horseradish and garlic passed through a press. Salt and pepper to taste.
3. Cut the tongue into strips, the pear into small cubes, and the tomatoes into small slices. Grate the cheese on a fine grater. Tear the lettuce leaves into pieces.
4. On a large dish, place the prepared ingredients in layers: 1st layer - lettuce, 2nd - pear, 3rd - tongue, add salt and pepper, 4th - tomatoes, add salt. Pour dressing over all layers. Then spread croutons over the surface of the salad and sprinkle thickly with grated cheese. Place in the refrigerator for 20-30 minutes.
Salad “Spring Glade” with tongue

Pork tongue 1 pc. (meat can also be used, but tongue is ideal)
Ham 200 gr.
Eggs 3 pcs.
Cheese 200 gr.
Champignons 200 gr.
Mayonnaise 200 gr.

To create a spring meadow:

Olives 1 jar
Tomato 1 pc.
Onion 1 pc. small
Green onions, parsley

Preparation:

Boil the tongue in well-salted water, cut into cubes.
Cut the ham into cubes, smaller in size than the cut tongue.
Boil the eggs, grate the whites on a coarse grater, leaving half of one white for decoration.
Cut the champignons and fry without onions.
Grate the cheese on a coarse grater, grate the yolks on a fine grater.
Lay in layers in the following order:
1 layer-tongue,
2nd layer – champignons,
3rd layer – egg whites,
4 layer - ham,
5 layer – cheese,
6th layer – egg yolks
Lubricate each layer well with mayonnaise. Do not grease the top layer (yolks).
Sprinkle the sides of the salad with finely chopped green onions.
Let the salad brew for 10 hours.
Before serving, decorate the top of the salad with bees (cut black olives, fold the body of a bee, alternating slices of cheese and rings of olives, make wings from cheese), ladybugs from tomatoes, flowers from egg whites, onions, olive rings, and herbs.
Salad with tongue and pickles
Salad with tongue and pickles is a simple recipe, yet it has a completely unusual taste sensation. To prepare it, boil beef tongue with spices, remove the skin and cut into thin slices. Boil two medium carrots, the same amount of potatoes and celery root. Cut the prepared vegetables and 50 g of pickled cucumbers into cubes, season with a mixture of 20 ml of vinegar and 40 ml of vegetable oil, add salt and pepper. Place on slices of tongue placed on a platter and garnish with herbs and pieces of boiled egg.

Salad with tongue and mushrooms
The recipe for salad with tongue and mushrooms is good not only for its excellent taste, but also for its speed of preparation. 300 g of boiled tongue and 150 g of ham are thinly cut into strips, and 200 g of pickled mushrooms (preferably champignons) are cut into small cubes. Grate 1 apple on a coarse grater, and cut a fresh cucumber into thin strips. Mix all the ingredients of the salad with tongue and mushrooms, season with mayonnaise and salt to taste. For beauty, you can put it in cocktail salad bowls and garnish with cheese or herbs.

Salad with tongue and cheese
And here is another interesting option - salad with tongue and cheese, an exquisite recipe for everyone who loves tongue and cheese. 500 g of boiled and peeled tongue should be cut into strips and lightly fried in vegetable oil (excess oil can be easily removed later by placing the tongue on a napkin). Boil 4 eggs and cut into cubes, 200 g of fresh cucumber into strips, and coarsely grate 100 g of hard cheese. Mix all ingredients, add mayonnaise, finely chopped herbs and salt to taste. Onion feathers will add originality.

Salad with tongue and prunes
The tongue goes well with prunes, as you can see in the following salad. Boil 4-5 potato tubers, 8 eggs and a medium-sized tongue. Grate potatoes, eggs and 300 g of hard cheese on a coarse grater, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Place the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. We coat the layers with mayonnaise and decorate the top with green onions. If desired, crushed walnuts can be added to the salad along with prunes.

Salad with tongue "Festive"
And finally, an original holiday salad, the recipe of which is a combination of beef tongue, cheese and fresh vegetables. Cut the boiled tongue, pickled cucumbers, hard cheese and bell pepper into strips. Add canned green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, sprinkle with sunflower oil and fry until golden brown. Sprinkle the tongue salad with the prepared croutons and garnish it with green lettuce leaves.

Figaro salad with tongue
veal tongue - 100 g
carrots - 1 pc.
onion - 1 head
salt
peppercorns
boiled beets - 80 g
celery root - 80 g
green salad leaves - 40 g
anchovies - 20 g fillet
tomatoes - 80 g
mayonnaise - 100 g
Cooking method:
Cook the tongue with the addition of carrots, onions, salt and pepper at a low boil until tender, then put it in cold water and, without allowing it to cool, peel off the skin.

Bring the cleaned tongue to a boil in the same broth and cool, then cut into strips. Cut the celery into strips, simmer in salted water and cool. Cut the anchovy fillet and lettuce into strips, and the beets into slices.

Mix the prepared products well, season with mayonnaise and place in a salad bowl.

Place finely chopped peeled tomatoes on top.

Salad “Eva” with tongue
You will need: 250 g of boiled beef tongue, 5 boiled eggs, 150 g of hard cheese, 3 pickled cucumbers, 100 g of prunes, 100 g of chopped walnuts, mayonnaise to taste, For decoration: 3 slices of cucumber, 1/2 carrots, olives, leaves basilica

1. Finely chop the tongue. Peel the eggs and grate them on a fine grater.
2. Cut the cucumbers into cubes. Pour boiling water over the prunes for 15 minutes, drain the water, cut the prunes into strips.
3. Place on a dish in layers, brushing with mayonnaise: cucumbers – 1/2 part eggs – prunes – tongue – 1/2 part eggs – 1/2 part nuts – cheese.
4. Sprinkle the finished salad with the remaining nuts, garnish with olives, cucumber slices, carrot slices and basil leaves. Let soak for 1-2 hours.

boiled beef tongue - 300 g
champignons - 200 g
onions - 2 heads
vegetable oil - 2 tbsp. spoons
mayonnaise - 4 tbsp. spoons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Lay out the prepared ingredients and pour over mayonnaise.

When serving, decorate the salad with herbs.

Salad with tongue and pickled onions

boiled tongue~150g
2 medium pickled cucumbers ~100g
1 small onion
~2 tbsp ketchup
2 tbsp vegetable oil
black pepper
2-3 tbsp rub parsley and cilantro
For pickling onions:
salt, sugar, vinegar, boiling water

Cooking method:
Chop the onion into half rings and pour in the marinade. It will marinate sufficiently while we cut the tongue and cucumber
Cut the tongue and cucumber into small strips
Squeeze out our onion and add it to the tongue with cucumbers. Add some greens (if you don’t like cilantro, you can add one parsley), leaving a little for the top. Add half of the ketchup here, add oil and pepper.
Pour the remaining ketchup over the top and sprinkle with herbs.

Tongue salad
500 g beef tongue (or pork tongue)
1 jar of pickled champignons
3 - 4 pcs. pickled cucumbers
4 eggs
70 g cheese
frozen green peas
mayonnaise
mustard

Making tongue salad

Wash your tongue well, preferably with a brush. Pour in cold water, bring to a boil, add salt, skim off the foam and cook over low heat for at least 2 hours, maximum 4.
If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, continue cooking.
When the tongue is cooked, place it in very cold water, remove the skin and cut into slices.
If the mushrooms are very small, leave them whole, and if they are large, cut them.
Grate eggs and cheese on a coarse grater. Defrost the peas in a bag, otherwise they will dry out and be dry and not beautiful.
Add mustard to mayonnaise to taste. If you don't like mustard, you can just use mayonnaise.
Lay out in layers:
1 mushrooms
2 mayonnaise
3 language
4 mayonnaise
5 cucumbers
6 eggs
7 mayonnaise
8 cheese
9 mayonnaise
10 peas

Salad with tongue or how to remain without tongue
Potatoes 4-5 pcs.
Eggs - 8 pcs.
Language 1 intermediate
Cheese 300 gr.
Cucumbers 6 pcs medium
Prunes 20 pcs
Mayonnaise
Green onions for decoration

1 layer of boiled potatoes on a coarse grater (it was not included in the recipe)
2 layer mayonnaise
3 layer boiled tongue, cut into thin strips (veal, beef, pork)
4 mayonnaise
5 layer prunes, cut into strips (who doesn’t like prunes, you can add pickled mushrooms, I think it will work)
6 layers of eggs on a coarse grater
7 layer mayonnaise
then the recipe called for sour apples, but I didn’t add them, I only had sweet ones at home
8 layer hard cheese on a coarse grater
9 layer mayonnaise

Then there were walnuts in the recipe, I excluded them too, because... I was afraid that they wouldn’t have time to brew

And having repeated all the layers, I laid out pickled cucumbers in the shape of a pineapple on top (sorry for the knocked-down decoration, but my imagination was only enough for this today), thinking that it was necessary to add a little sour, instead of apples, although it’s also delicious without them.

Salad "MARQUISE"
Boiled beef tongue – 1 pc.,

smoked meat (carbonate) – 300 gr.,
Fresh cucumber - 2 pcs.,

cheese – 100g.,

greens to taste.

Cooking method:

Cut the tongue, meat, cucumbers into thin strips, add grated cheese, season with mayonnaise. Decorate with greens.
tongue salad
I take all the ingredients in arbitrary quantities:
boiled and diced tongue
raw onion, finely chopped into squares
processed cheese, grated
Korean carrots (your own preparation)
mayonnaise

Mix everything thoroughly, season with mayonnaise and you’re done!
I don't add salt.

Salad with boiled tongue
boiled beef tongue – 120 g;
cucumber – 80 g;
white cabbage – 120 g;
chicken egg – 1 piece;
lettuce leaves – 4-5 pieces;
mayonnaise – 75 g;
parsley - 2 sprigs;
canned green peas – 60 g.

Cut the boiled beef tongue into cubes.
Boil the egg, cool, cut into four quarters.
Chop fresh white cabbage into strips and mash until juice forms.
Wash the cucumber and cut into cubes.
Strain the peas from the broth.
Place tongue, cabbage, cucumber and peas in a bowl. Season with homemade mayonnaise and stir.

To serve in portions, rinse the lettuce leaves, dry them and place them beautifully on a plate. Place the mixed ingredients on top, garnishing with eggs and herbs.

Salad with tongue
potato
language
eggs
onion
carrot
cheese
mayonnaise
Preparation
1-potato
2-mayonnaise
3-tongue straws
4-proteins
5-mayonnaise
6-onions with fried carrots
7-cheese with mayonnaise
8-yolks

Garnish with leeks and cucumber leaves.
Fast and easy.

Salad “memory of Greece”
- boiled beef or pork tongue - 300g;

Boiled eggs - 4 pieces;

Green sour apples - 2 pieces;

Hard cheese - 200g;

Pickled onions - 2 pieces;

Pickled olives or black olives - 1 jar;

Roasted peanuts - 200g;

Mayonnaise - 200g.

We lay out all the ingredients in layers, covering each of them with mayonnaise.

1st layer: pepper and salt the tongue cut into strips;
2nd layer: pickled onions;
3rd layer: apples cut into strips;

Salad with tongue
4th layer: roasted peanuts;
5th layer: olives, cut in half;
6th layer: finely chopped eggs.

Sprinkle the top layer of mayonnaise generously with grated cheese. You can decorate it beautifully with pickled olives or black olives.

By the way, pickled capers, which can be used added to olives or on their own, will give this salad a very original taste.

1. Boiled tongue is cut into strips.
2. The champignon is cut into 4 parts, the stems are removed and cut into large pieces.
3. Boil the shitake caps until half cooked.
4. Fry the mushroom mixture in olive oil, adding salt and pepper.
5. Lightly salted cucumbers have their edges trimmed and cut into small slices.

6. Cherry tomatoes are cut into 4 parts.
7. Onions are cut into half rings; hard-boiled egg white, cut into strips
8. Combine all components, add arugula leaves, salt and season with mayonnaise.
9. The salad is placed in a heap on a plate, decorated with arugula leaves, and halves of hard-boiled yolk are placed on the sides.

"YUMMY" SALAD=TONGUE SALAD
Tongue (boiled) - 300 g
Ham - 150 g
Mushrooms (marinated) - 200 g
Cucumber - 1 piece
Apple - 1 piece
Mayonnaise

Recipe "Tongue Salad"

Boil the tongue in salted water. Clean and cut into thin strips.
Cut the ham into thin strips.
Finely chop the mushrooms (I used marinated champignons).
Cut the apple into thin strips. I used a grater.
We also cut the cucumber into thin strips.
Add mayonnaise and mix all ingredients.
We serve the salad.

Salad with boiled tongue
INGREDIENTS: 180g tongue, 200g potatoes, 80g pickled cucumbers, 4 eggs, 150g champignons, 100g fresh tomato, mayonnaise, herbs
PREPARATION: boil tongue, potatoes, eggs, peel and cut into cubes. Cut the champignons into slices and fry in vegetable oil. Grate the cucumbers on a coarse grater. Cut the tomatoes into cubes. Lay out all ingredients in layers, coat every second layer with mayonnaise.
Salad with boiled tongue is ready. Before serving, let it sit for an hour or two.

Salad with boiled tongue

cucumbers - one piece.

green lettuce leaves

boiled beef tongue - 200 grams
white cabbage - 200 grams
cucumbers - one piece.
canned green peas - 1/2 cup
mayonnaise - four tablespoons
green lettuce leaves
ground black pepper, salt to taste

Cut the tongue and cucumbers into cubes. Shred the cabbage into strips and mash with salt until the juice releases. Let's squeeze out the juice.

Combine the prepared products with green peas, pepper, season with some mayonnaise, and mix.

When serving, pour the remaining mayonnaise over the salad and decorate with green lettuce leaves.

Salad with tongue and champignons
boiled beef tongue - 300 grams
champignons - 200 grams
onions - 2 heads
vegetable oil - two tablespoons
mayonnaise - four tablespoons

Method of preparing the recipe Salad with tongue and champignons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Salad with tongue

Lay out the prepared ingredients in layers and pour over mayonnaise.

When serving, decorate the salad with greens
boiled tongue - 250 grams
boiled carrots - one piece.
celery root - two pieces.
pickled cucumbers - one piece.
vinegar 3% - one tablespoon
parsley
salt
ground black pepper
vegetable oil - three tablespoons
boiled potatoes - one piece.

Method of preparing the recipe Salad with tongue

Cut the tongue and cucumber into strips, leaving some for decoration; carrots, potatoes, celery root - cubes.

Combine the prepared vegetables and tongue, add pepper, salt, vinegar and season with vegetable oil.

When serving, decorate with slices of tongue, cucumber, and herbs.

Salad “Chatty”
boiled beef tongue - 150 grams
fresh cucumber - one piece.
fresh celery - 4 stalks with leaves
dill
green onions
parsley
For refueling:
salt
sugar
mustard
vegetable oil
lemon juice

How to prepare the recipe Chatty Salad

Cut the tongue and cucumber into small strips. Chop the celery medium. Chop all the remaining greens. Mix the ingredients and season with dressing.

Tongue salad

Beef tongue
2-3 small red onions
salt pepper
2 tbsp. vinegar
spoon of sugar
mayonnaise
Let your tongue cook. For now, peel the onion and marinate it. After cutting into half rings, moisten the vinegar mixed with sugar and leave for 10 minutes. Peel the finished boiled tongue, cut into thin slices, salt, pepper and mix with onion, season with mayonnaise. Salad ready!

Vegetable salad with tongue and bacon

red cabbage 800 gr
bell pepper 1 piece
olive oil 50 gr
salt sugar, lemon juice to taste
boiled tongue 200 gr.
raw smoked bacon 100 gr.
mayonnaise 80 gr
mustard 20 gr
pomegranate sauce (narsharab)

Cooking method:
Chop the cabbage and bell pepper into strips, add salt, sugar, lemon juice and mash well and season with oil, well, everyone can probably imagine the taste.
cut the bacon into thin strips and dry in a frying pan.
Chop the boiled tongue into strips, mix with bacon and season with mayonnaise plus mustard sauce.
Place cabbage on top of tongue and bacon.
The salad is topped with narsharab sauce.
The taste was quite fresh and interesting.
Cocktail salad with tongue, chicken and apple
We take all products in equal quantities
Smoked chicken (breast or leg)
Boiled beef tongue
Apples
For refueling:
mayonnaise or a mixture of mayonnaise and horseradish
Preparation
Separate the chicken meat from the bones. Cut the tongue, chicken and apple into thin strips. (it’s better to grate the apple using a Korean carrot grater).
We place the products in bowls (wine glasses) in the following sequence:

1st layer - smoked chicken pulp;
2nd layer - boiled beef tongue;
3rd layer - apples.
4th layer - mayonnaise.
Decoration - dill sprigs.

Festive salad with tongue

boiled beef tongue - 600 g
egg - 3 pcs
cheese - 100 gr
potatoes - 3 medium tubers
sweet red pepper - 1 pc.
red salad onion - 1 medium head
pickled cucumbers (gherkins) - 6 pcs.
walnuts - 50 g
mayonnaise to taste
salt, pepper to taste

How to do it?

1. Wash the potatoes thoroughly, boil them in their skins, peel them and grate them on a coarse grater.

2. Lightly fry the walnuts in a dry frying pan and cool.

3. Wash the sweet pepper, cut in half, remove seeds and membranes, cut the pulp into very small cubes. Cut the gherkins into thin slices. Peel the red salad onion and chop it very finely with a knife.

4. Boiled beef tongue, without the hyoid part, cut crosswise into slices and then into small cubes.

5. Hard-boil the eggs, cool, peel and grate on a coarse grater. Also grate the cheese

6. Place the prepared ingredients in layers in glasses or goblets in the following order:
1st layer (bottom) - grated potatoes
2nd layer - chopped red onion
3rd layer - half of the entire chopped tongue
4th layer - sweet pepper cubes
5th layer - slices of pickled cucumbers
6th layer - grated cheese
7th layer - remaining tongue
8th layer - grated eggs.

Grease each layer with a small amount of mayonnaise (it is best to apply mayonnaise in the form of a mesh using a pastry bag with a very thin nozzle). Sprinkle coarsely chopped walnuts on top of the salad or decorate with walnut halves.

“What can we surprise and delight our guests with today?” - this is what every housewife thinks when setting the festive table. I want to cook something new and original.

Let several recipes for salads based on pork or beef tongue help you when choosing dishes for a special event.

Salad with tongue and cheese

Salad with tongue and cheese has a piquant taste due to the addition of walnuts and can perfectly replace a little tired Olivier salad.

To prepare a salad with tongue and cheese you will need:

500g boiled beef tongue

1 sweet pepper

3 boiled eggs

5 medium pickled cucumbers

50g walnuts

1 red onion

4 small potatoes

Recipe for salad with tongue and cheese

Cut pickled cucumbers, sweet peppers and boiled tongue into cubes. Boil the potatoes in their skins and finely cut into cubes or three on a coarse grater.

Cheese and eggs are also grated. Lightly fry the walnuts in a frying pan, without oil, and chop them coarsely. The salad will consist of layers, therefore, all the ingredients are laid out in this order: potatoes, red onion, ½ tongue, sweet pepper, cucumbers, cheese, the rest of the tongue, eggs and sprinkle everything with nuts.

Each layer must be greased with mayonnaise and seasoned with spices.
Salad with tongue and cabbage

Salad with tongue and cabbage has the simplest ingredients, but the taste is exquisite.

To prepare a salad with tongue and cabbage you will need

boiled tongue (pork or beef) 300g

champignons 300

onions 2 pcs

small pickled cucumbers 4 pcs

white cabbage 300g

Lemon juice

Recipe for salad with tongue and cabbage

Pickle the onion in advance, to do this, add a little sugar and vinegar to it and add hot water. Leave everything for 20-25 minutes.

Finely chop the cabbage, season it with a pinch of sugar and salt and carefully crush it with your hands so that it releases the juice. After this, season it with lemon juice.

Meanwhile, cut the cucumbers and tongue into small cubes and combine with boiled and chopped champignons, add pickled onions and season everything with mayonnaise.

Take a middle dish and place cabbage over its entire surface, place a tongue seasoned with mayonnaise in the center. That's it, you can enjoy it.
Salad with tongue, mushrooms and ham

Salad with tongue, mushrooms and ham is quickly prepared and eaten just as quickly. And the original presentation will make it simply unforgettable.

To prepare a salad with tongue, mushrooms and ham you will need

1 pork tongue

3 boiled eggs

200 champignons

Recipe for salad with tongue, mushrooms and ham

Cut the tongue boiled in salted water into medium pieces. Grate the whites of boiled eggs and divide them into two halves. One will go into the salad, the other for decoration.

Three yolks onto a fine grater. We cut the ham into bars, but smaller in size than the tongue. Fry mushrooms in oil. Three cheeses on a coarse grater. Next, lay out the salad in layers: tongue, champignons, egg whites, ham, cheese, yolks.

Lubricate all layers with mayonnaise and add seasonings. Do not touch the top layer of yolks. To decorate the salad, sprinkle the sides with finely chopped green onions.

To soak the salad, put it in the refrigerator overnight. That's all. And the next day we take it out and delight our guests!
Salad "Freshness"

The tongue-based “Freshness” salad is prepared very quickly, it is light and at the same time has a very delicate and pleasant taste due to fresh vegetables.

To prepare the salad you will need

Boiled tongue

Corn Cheese

Fresh cucumbers

Lettuce leaves

Recipe for “Freshness” salad based on tongue

Tear the lettuce leaves, cut the remaining ingredients into long thin strips and season everything with either a small amount of mayonnaise or sour cream. Bon appetit!

Try to prepare these simple, but very tasty and healthy dishes - after all, the tongue contains a lot of iron - and then your holiday table will be remembered by all guests.

Salad with tongue
Boiled tongue – 500 gr.

Boiled eggs – 1 pc.

Pickled cucumbers – 100 gr.

Boiled celery root - 100 gr.

Vinegar – 40 gr.

Apple cider vinegar – 100 gr.

Vegetable oil – 50 gr.

Marjoram, parsley

Salt pepper

Cooking method:

Mix marjoram with apple cider vinegar, pour over boiled tongue and leave for 30 minutes. When the tongue is marinated, cut it into slices, cucumbers and celery into cubes. Mix the tongue and vegetables, pour in the vinegar sauce. Mix everything well, garnish the salad with finely chopped eggs and parsley.

Ladies salad

220 grams of boiled tongue
220 grams of mushrooms
6 pcs. pickled cucumbers
Half an onion
Butter (butter), mayonnaise.

Recipe for ladies' salad:

Fry the onion and mushrooms in butter until golden brown, add salt and cool. Cut the tongue into thin strips, cucumbers into cubes. Then mix all the ingredients with mayonnaise and enjoy.

Pork tongue salad
1 carrot
salt pepper
1 red onion
1 boiled pork tongue
150 g light mayonnaise
1 tbsp. l. chopped dill and parsley
3 potatoes 150 g canned green peas

1. Boil potatoes and carrots in their skins until tender. Peel and cut into cubes. Peel and chop the onion. Cut the tongue into thin strips. Place the peas in a sieve.
2. Combine tongue, potatoes, carrots, onions, peas and herbs in a bowl, mix thoroughly.
3. Add mayonnaise, season with salt and pepper. Mix carefully and serve.

Salad with prunes is one of those dishes that are suitable for any holiday. They can be prepared for Christmas, New Year, and birthdays. And of course, a tasty and healthy salad with prunes will serve as an excellent dish for the everyday menu, because it is very filling, but, at the same time, it will not cause heaviness in the stomach. Salad with prunes has many recipe options, we offer you fifteen of the most proven and delicious of them. Salads with prunes are prepared simply and from the most common ingredients, so you can safely use them.

Prunes are an excellent way to tone the body, it increases performance, helps improve the general condition of the body, and is ideal for those who pay special attention to their nutrition.

How to prepare salad with prunes - 15 varieties

The spicy salad is laid out on a dish in layers. The balanced combination of products and deep taste will please even the most demanding gourmet. And thrifty housewives will be glad of its efficiency and ease of preparation.

Layered salads are quite heavy food, because its layers are coated with mayonnaise, so if you want to reduce the number of calories in the dish, replace the sauce with thick sour cream seasoned with spices.

Ingredients:

Prunes 150 gr.
Smoked chicken 400 gr.
Walnuts 100 gr.
Cheese (hard) 300 gr.
Potatoes 4 pcs.
Carrots 2 pcs.
Eggs 4 pcs.
Champignons 250 gr.
Vegetable oil 10 gr.
Mayonnaise 150 gr.
Salt.

Preparation:

Pre-prepare the ingredients for the salad.

Peel the eggs and finely grate them.

Cool the boiled carrots, peel and grate on a coarse grater.

Cut the potatoes into small cubes.

Cut the smoked chicken into cubes.

Finely chop the champignons and fry and cool.

Wash the prunes, dry thoroughly, cut into small cubes.

Grind the cheese on a fine grater.

Grind walnuts in a blender.

Place the salad on a flat dish in layers in the following order:

Carrots, coat the layer with mayonnaise;
Eggs;
Half a potato, spread a layer of mayonnaise;
Half walnuts;
Smoked chicken;
Prunes;
Fried champignons;
The remaining potatoes, grease the layer with mayonnaise;
Leftover walnuts.

Beetroot and prune salad goes well with many meat dishes and side dishes, has a spicy and pleasant taste and is an excellent option for an everyday and holiday table.

Ingredients:

Beets 3-4 pcs.
Walnuts 0.5 cups
Prunes 0.5 cups
Garlic 2-3 cloves to taste
Mayonnaise 50 gr.

Preparation:

Bake the peeled beets in the oven. Cool and grate on a coarse grater.
Grind 0.5 cups of walnuts.
Finely chop 0.5 cups of prunes.
Mix beets, nuts and prunes.
Use mayonnaise or sour cream as a dressing for our salad.
Add chopped garlic.

Leave the salad in the refrigerator before serving.

A delicious and original salad that is very easy to prepare! Fresh cucumber miraculously highlights and complements its taste!

Ingredients:

Prunes 10-15 pieces
Boiled chicken 300-400 gr.
Champignons 200-300 gr.
Boiled eggs 2 pcs.
Onions 1-2 pcs.
Fresh cucumber 1 pc.
Mayonnaise 100 gr.

Preparation:

Scald the prunes, dry and chop.

Break the chicken into fibers or cut it into pieces.

Fry mushrooms and onions.

Boil the eggs, peel and chop.

Lay everything out in the following order:

Chicken;
Prunes;
Onions with mushrooms;
Eggs;
Cucumber.

Grease each layer with mayonnaise. Garnish with fresh cucumber.

Delicate salad with prunes, crab sticks and cheese. The salad turns out very bright, beautiful and appetizing, so it’s even suitable for a holiday table.

Use chilled crab sticks for this salad, not frozen. A salad made from such sticks will be tastier.

Ingredients:

Crab sticks 6 pcs.
Chicken eggs 3-4 pcs.
Hard cheese 100 gr.
Prunes 6-8 pcs.
Walnut 100 gr.
Mayonnaise 5-6 tbsp. spoons

Preparation:

Boil chicken eggs. Peel them from the shell and grate them.

Wash the prunes in cold water and leave to soak.

After soaking, add walnut quarters to the prunes.

Chop crab sticks. Grate the cheese.

Half grated eggs;
Crab sticks;
Half grated cheese;
Prunes;
Half grated eggs.

Garnish with remaining cheese.

The recipe for this salad is very easy to prepare. The combination of prune ham and walnuts makes the salad hearty and the taste of the salad original!

Ingredients:

Ham 300 gr.
Eggs 3-4 pcs.
Potatoes 3-4 pcs.
Prunes 100-200 gr.
Walnuts 100-200 gr.
Lemon juice
Parsley, salad
Sour cream and mayonnaise in equal proportions 100 gr.

Preparation:

Mix mayonnaise and sour cream, add a little lemon juice to the sauce.
Coarsely chop the greens and place them on the plate in the first layer.
Cut the ham into large strips. Place a second layer and coat with sauce.
Cut the potatoes into strips. Place a third layer and coat with sauce.
The fourth layer is boiled coarsely chopped eggs and sauce.
Coarsely chop the prunes and place in a fifth layer.
Top the salad with chopped nuts.

This delicious salad is not only delicious, but also surprisingly healthy. It contains so many useful substances that it can be compared to a vitamin complex.

Boil vegetables for salad in a separate bowl until half cooked. And then steam it. For cooking, choose vegetables of approximately the same size and correct shape.

Ingredients:

Prunes 150 gr.
Cod liver 500 gr.
Potatoes 4 pcs.
Carrots 3 pcs.
Eggs 4 pcs.
Onion 1 pc.
Mayonnaise 250 gr.

Preparation:

Boil potatoes, carrots.

Cool and peel ingredients. Grate the vegetables on a coarse grater.

Boiled eggs, remove shells. Grate the whites and yolks separately on a fine grater.

Scald the prunes with boiling water, dry and cut into small cubes.

Cut the onion into small cubes.

Mash the cod liver with a fork.

The salad is placed in layers on a plate.

Potato;
Cod liver;
Onion;
Prunes;
Protein;
Carrot;
Yolk.

Grease each layer with mayonnaise.

Decorate with greens.

A hearty and satisfying winter salad. There are no fresh vegetables in it, but the combination of mushrooms, chicken fillet, beans and prunes makes it very tasty.

Ingredients:

Champignons 150 gr.
Onion 1 pc.
Boiled chicken fillet 150 gr.
Potatoes 1-2 gr.
Prunes 85 gr.
Beans, canned 1 can
Vegetable oil 1 tbsp. spoon
Salt, pepper to taste
Boiled eggs 2-3 pcs.
Mayonnaise 200 gr.
Lettuce leaves 3-4 leaves

Preparation:

Boil, cool and peel the potatoes.
Boil the eggs and remove the shells.
Cut the mushrooms into slices.
Chop the onion.
Fry onions and mushrooms. Pepper and salt.
Lay the salad in a salad bowl in layers.
Place lettuce leaves on the bottom of the salad bowl and add a little mayonnaise.
On top are diced potatoes. Pepper and salt.
Place hot mushrooms and onions on potatoes.
The next layer is chicken fillet cut into small cubes. Grease with mayonnaise.
Place canned beans in a salad bowl. Grease with mayonnaise.
Grate the eggs on top using a coarse grater. Lubricate them with mayonnaise. Wash the prunes, dry and cut into pieces.
Spread the prunes in the last layer. The salad can be decorated with greens.

Preparing the salad will not take you much time; all the ingredients are available and very healthy.

Ingredients:

Chicken meat 100 gr.
Apple 1 pc.
Raisins 20 gr.
Walnut 50 gr.
Prunes 100 gr.
Mayonnaise 170 gr.
Juice of half a lemon
Pomegranate seeds
Salt to taste.

Preparation:

Boil the chicken meat and separate it into fibers.

Wash and dry the raisins and prunes well.

Grind the walnuts in a blender.

Grate the peeled apple on a coarse grater, add lemon juice and mix.

Lay out the salad in portions.

Half a prune, spread a layer of mayonnaise;
Half a grated apple;
Half a walnut, coat the layer with mayonnaise;
Half raisins;
Half of the chicken meat, coat the layer with mayonnaise;

Place the remaining ingredients in the same order again.

Coat the salad with mayonnaise and garnish with pomegranate seeds and prune slices.

Salad with prune tuna and paprika is a surprisingly tasty appetizer that can be prepared for any table.

Ingredients:

Tuna, canned in its own juice 1 can
Red paprika 1 pc.
Green peas 150 gr.
Prunes 100 gr.
Onions 1 pc.
For salad dressing:
Olive oil 4 tbsp. spoons
White balsamic vinegar 2 tbsp. spoons
Zest from half a lemon
Salt and pepper to taste

Preparation:

Drain the tuna and mash with a fork.
Peel the onion and cut into strips.
Wash the paprika, cut it, remove the seeds and also cut into strips.
Finely chop the prunes.
Drain water from canned peas.
Mix all ingredients in a salad bowl.
Mix olive oil, lemon zest, white balsamic vinegar, salt and pepper in a separate bowl.
Add this dressing to the salad.

Salad with prunes - “Corn”

The recipe for the “Corn” salad is bright, juicy, joyful, tasty and, made from available ingredients, will surprise your guests with both taste and unusual appearance.

Ingredients:

Canned corn 1 can
Adyghe cheese 150 gr.
Gouda cheese 200 gr.
Prunes 100 gr.
Mayonnaise or sour cream 2-3 tablespoons
Garlic 2-3 cloves
Green onions and lettuce leaves for decoration.

Preparation:

Grate Gouda and Adyghe cheeses on a coarse grater.
Chop the prunes quite finely.
Mix cheeses, prunes and 1/3 corn.
Add garlic passed through a press and a few tablespoons of mayonnaise.
Mix the salad thoroughly.
Place the salad in the shape of a corn cob on a flat plate.
Use the remaining corn and green onions to decorate the dish, finally giving it the appearance of a corn cob.

Prune and tongue salad is a very filling and tasty salad. It is very simple to prepare, and on the festive table it ends in the first minutes.

Ingredients:

Boiled beef tongue 250 gr.
Eggs 4 pcs.
Hard cheese 100 gr.
Prunes 200 gr.
Apple 1 pc.
Mayonnaise 100 gr.
Walnuts 60 gr.

Preparation:

Cut the cooled tongue into thin strips.
Rinse the prunes thoroughly, dry, and cut into strips.
Peel the boiled eggs and grate them.
Wash the apple, peel and grate on a coarse grater.
Mix the ingredients in a salad bowl.
Lastly, grate the cheese and place in a salad bowl.
Season the salad with mayonnaise and mix gently.
Before serving, garnish the salad with chopped walnuts.

Salad with prunes - “chicken under a fur coat”

An interesting, unusual version of puff salad.

The salad contains a lot of juicy ingredients, so you shouldn’t coat each layer with mayonnaise. It will be enough to grease only the top layer, this will be enough to make the salad juicy.

Ingredients:

Pineapple, canned 0.5 cans
Chicken breast 2 pcs.
Prunes 100 gr.
Eggs 2 pcs.
Hard cheese 100 gr.
Onion 1 pc.
Sugar 1 tbsp. spoon
Vinegar 1 tbsp. spoon
Mayonnaise 100 gr.

Preparation:

Boil the chicken breast, cool, and chop finely.

Hard-boil the eggs, cool, and peel them.

Pour boiling water over the prunes. dry and chop finely.

Finely chop the onion.

Slice the pineapple separately.

Grate the cheese on a coarse grater.

Remove the pineapple from the jar, let the brine drain and chop finely.

Place the layers on a plate in the following order:

Chicken;
A pineapple;
Prunes;
Mayonnaise;

Grate the egg whites on a coarse grater and mix with mayonnaise. Cover the top of the salad with this mixture;

Grate the yolks and decorate the salad.

Salad with prunes - “Inspiration”

A hearty, spicy and tender salad will serve as an excellent lunch alternative. The reward will be the surprise and delight of your household, which will inspire you to create new culinary masterpieces!

Ingredients:

Chicken breast 300 gr.
Bell pepper 100 gr.
Celery stalk 1 pc.
Walnuts 2 tbsp. spoons
Prunes 6-7 pcs.
Dried cranberries for decoration
Green onions for garnish
Paprika 1 teaspoon
Salt, mayonnaise to taste.

Preparation:

Wash the meat, dry it, boil or bake it in the oven and disassemble it into small pieces. Rinse the prunes thoroughly and cut into pieces.
Cut the stems and peppers into cubes or strips.
Grind walnuts.
Also add the onion to the salad bowl.
Season everything with mayonnaise, sprinkle with paprika, salt, mix and garnish with cranberries.

A layered salad that contains everything delicious - mushrooms, meat, nuts, and dried fruits. To taste, you can add a sliced apple or fresh cucumber.

This festive dish will decorate any table, giving it a special sophistication.

Ingredients:

Boiled meat 350 gr.
Mushrooms 300 gr.
Pitted prunes 100 gr.
Walnuts 50 gr.
Cheese to taste
onion 1 pc.
Mayonnaise to taste.

Preparation:

Chopped fried onions with mushrooms.

Boiled and finely chopped beef. Grease the layer with mayonnaise.

Prunes cut into strips.

Cheese grated on a coarse grater. Grease the layer with mayonnaise.

Garnish the salad with walnuts chopped in a blender.

Salad with squid, sweet pepper and prunes is a healthy salad for those who care about their figure and also try to eat healthy.

Ingredients:

Squid 250 gr.
Prunes 100 gr.
Adyghe cheese or cottage cheese 100 gr.
Bell pepper 1 pc.
Sour cream 2 tbsp. spoons
Sugar - 2 teaspoons
Salt - 1/2 teaspoon.

Preparation:

Cut the prunes into pieces into 3-4 pieces in length.
Grind the cheese into strips.
If cottage cheese is used instead of cheese, break it into large flakes.
Clean the squid, boil it, cut into thin strips.
Remove seeds from sweet peppers and chop thinly.
Combine ingredients together.
Add sugar, salt, season the salad with sour cream.
Mix thoroughly and serve the dish.

You will need: 300 g of boiled beef tongue, 250 g of champignons (or other fresh mushrooms), 50 g of prunes, fried hazelnuts, 1 onion, mayonnaise, black pepper, salt.

How to prepare beef tongue salad. Finely chop the mushrooms and onions and fry together until the liquid evaporates. Cut the boiled tongue into strips, mix with chopped prunes, chopped nuts, mushrooms and onions, season with pepper and salt, and season with mayonnaise. Cool the tongue salad before serving.

How to properly cook beef tongue

So, before cooking, it is better to soak the tongue in water for at least half an hour to make it easier to clean it of contaminants. After soaking, use a knife to scrape off mucus, fat, dirt, and blood from your tongue, leaving the skin clean, then rinse well under cold water.

Next, you need to pour cold water into the pan, bring it to a boil and put the tongue. When cooked, the tongue increases in size, so if it is large, it is better to cut it in half. Boil the tongue until the water begins to boil again, skim off the foam, cook for 15 minutes, then drain the water. Next, you need to put the tongue back into boiling water and let it boil, then cook the tongue until tender. Immersing your tongue in boiling water rather than cold water will make it more juicy and tender.

The answer to the question of how long to cook beef tongue depends on the weight, size, and age of the cow; as a rule, it is no less than 2 and no more than 4 hours. You can check readiness like this: after 2 hours of cooking, pierce the tongue with a fork - if clear juice comes out, it’s ready, and if it’s cloudy, boil the tongue some more until the juice becomes clear. To prevent the boiled tongue from being tough, salt it only at the end of cooking; along with salt, you can add bay leaves, peppercorns and peeled carrots to the water - this will make the tongue more flavorful.

After cooking, the finished tongue is removed from the liquid and placed in a container with cold water for 2-3 minutes. A very important step is removing the skin from the tongue; immersion in cold water will make this task easier to cope with.

Some housewives prefer to salt the tongue only after cleansing: to do this, the finished cleaned tongue is put back into the broth where it was boiled, everything is salted and seasoned, the tongue is cooked for about another 15 minutes. The resulting broth can be used for aspic. By the way, carrots, onions, spices and herbs are added to the broth, peeled, but not chopped - whole, so the broth and tongue will be more aromatic. If you cook soup with this broth, then you need to use new, fresh roots for it, and those on which the broth was cooked should be thrown away.

You can prepare a lot of dishes with boiled beef tongue. By the way, this is a very healthy, dietary and light product - it is recommended to be eaten by pregnant and lactating women, patients with anemia, after operations, and also given to small children. A lot of snacks, salads, hot dishes are made from the tongue, and they simply eat it as cold cuts (cut the boiled tongue like sausage, wrap it in foil and store it in the refrigerator). Here are the most interesting and delicious recipes for beef tongue dishes.

Good day, dear readers and friends of ours. Everyone's favorite New Year holidays are approaching, which means that we, housewives, are once again faced with the question of what dishes to prepare for the festive table. And this, I want to tell you, is a very difficult task. After all, the main thing for you and me is that the food is not only tasty, but also healthy and easy for our digestive system. I think each of us, after a New Year's feast, steps on the scales with caution, afraid to see the hated extra pounds there.

After much thought about what alternative to choose the eternal “Olivier” and oven-baked duck, I opted for such a universal product as beef tongue. Yes, yes, don’t be surprised, it makes very interesting and tasty dishes. Therefore, today I am sharing with you recipes on how to cook beef tongue for the holiday table.

How to properly boil your tongue

To prepare delicious dishes from the tongue, it must first be properly cooked. Only the boiled product is used for baking in the oven and making salads. To be fair, I note that this is a long process, so I advise you to boil it a day or two before the holidays, then wrap it in foil and put it in the refrigerator for storage.

Products for cooking:

medium-sized beef tongue (1-1.2 kilograms);
dried roots (parsnip, parsley, celery);
seasonings (allspice and black peppercorns, bay leaves);
salt.

Cooking method:

The tongue must first be soaked in cold water for several hours. After soaking, wash it thoroughly and scrape off the dirt from its surface with a knife.
Place the prepared tongue in a pan and, if necessary, cut it in half. Fill with cold water and bring to a boil. Cook for fifteen minutes after boiling, then remove the pan from the stove, drain the water, and rinse the product.
Place the washed tongue back into the saucepan, fill it with fresh cold water and bring it to a boil again. As soon as it boils, reduce the heat, throw the roots and seasonings into the saucepan and cook for about two to three hours. For better taste, you can add peeled onions and carrots to the broth.
Immediately immerse the boiled product in ice water for a few minutes: this simple technique will allow us to easily remove the thick skin from it.

Now the tongue is ready to prepare various dishes from it that will delight your family and guests.

If you have such a wonderful assistant in your kitchen as a pressure cooker, then you can safely cook this product with its help. This way you will save a lot of time, because the tongue is cooked in it for about an hour.

The video will tell you how to properly boil and clean beef tongue at home:

Oven-baked tongue with unusual sauce

Boiled tongue can be served as a cold appetizer with some light dressing. I suggest baking it in the oven with aromatic nut sauce. Believe me, you are guaranteed to delight your guests!

Products for cooking:

boiled tongue;
onion head;
2-3 cloves of garlic;
a third of a glass of walnut kernels;
1 glass of low-fat sour cream;
100 grams of mushrooms (chanterelles, porcini or champignons);
vegetable oil;
salt and seasonings to your taste.

Cooking method:

Cut the tongue into slices no more than 1-2 centimeters thick.
Fry the onion in oil, add the mushrooms and simmer them together for a while.
For our sauce, grind the nuts into crumbs, add crushed garlic to them, season with sour cream and seasonings.
Place foil on a baking sheet, pieces of tongue on top, then stewed mushrooms and onions and pour the sauce over everything. Cook in the oven for about half an hour.

Serve this dish hot, first sprinkled with finely chopped herbs.

Tongue with vegetable sauce in a slow cooker

I offer you a step-by-step recipe for tongue baked in a slow cooker with vegetable sauce. The dish is not only tasty, but also low-calorie, so you can safely eat a double portion.)))

Products for cooking:

boiled tongue;
onion head;
small carrot;
two medium-sized tomatoes;
a glass of red wine (dry);
1 tablespoon flour;
vegetable oil;
seasonings and salt to taste.

Cooking method:

And then everything is simple. Prepare the sauce. Stew chopped onion, grated carrot and peeled finely chopped tomatoes in vegetable oil, add wine, evaporate it to half, add flour and cook for a couple more minutes until it thickens. Add seasonings and salt.
Place thin slices of tongue in a multicooker bowl, pour in vegetable sauce and place in the multicooker for 20-30 minutes in the “stew” mode.

Before baking, you can sprinkle the dish with grated low-fat cheese on top.

Serve the finished dish sprinkled with fresh herbs.

Tongue salad with prunes

Who said that diet salads can't be tasty? We will smash these stereotypes to smithereens by preparing this delicious original salad.

Products for cooking:

boiled beef tongue;
200 grams of pickled mushrooms (any to your taste);
1 medium-sized tomato;
2 boiled eggs;
a handful of prunes;
1-2 cloves of garlic;
for dressing, a few tablespoons of olive oil and juice from half a lemon;
fresh news of dill and parsley;
salt and pepper to taste.

Cooking method:

Steam the prunes with boiling water for 2-3 minutes. Drain the liquid, dry the prunes with a paper towel, remove the seeds and chop thinly.
Cut all the ingredients – tongue, tomato, eggs into thin strips.
Place the ingredients in a salad bowl. For the sauce, mix lemon juice with olive oil, add garlic, crushed in a mortar, salt and pepper and pour over the salad.

Garlic will add piquancy to the dish, but if you don’t like it, you can omit it to prepare this salad.

Layered salad of tongue, potatoes and mushrooms

And now I will share with you the recipe for one of my favorite salads, which is often present on my holiday table. Mayonnaise is usually used as a dressing for it, but to make it more healthy and dietary, I suggest replacing mayonnaise with natural yogurt or low-fat sour cream.

Products for cooking:

boiled tongue;
2-3 boiled potatoes;
onion head;
one small carrot;
100 grams of mushrooms (marinated);
2-3 boiled eggs;
2-3 pickled cucumbers;
200-250 milligrams of sour cream or yogurt;
fresh herbs and seasonings to taste.

Cooking method:

Finely chop the carrots and onions and simmer until tender.
Cut all the boiled ingredients into strips - tongue, potatoes and eggs. Cut the cucumbers into small cubes.
For the sauce, mix yogurt or sour cream with seasonings and finely chopped fresh herbs.
We take a beautiful flat dish and begin to lay out our salad in the following sequence: potatoes, half of the eggs, carrots with onions, tongue, cucumbers, mushrooms and the second part of the eggs. Before laying out a new component, lubricate the previous one with dressing.

It is better to prepare the salad a few hours before serving it on the holiday table: it will infuse and become much tastier.
Before eating, say: “As soon as I eat, I’ll lose weight!” This is a powerful phrase for reducing appetite.
Have a Big Salad Day. A huge bowl of vegetable salad is eaten in a day. Other food - only after an impressive portion of salad.
A minute of exercise before eating will reduce your appetite better than any special remedy.

You may also be interested

Salads containing tongue enjoy well-deserved fame - this is a wonderful delicacy, known for its special taste, worthy of any table - festive, romantic and even dietary. There are countless options for salad recipes where you can add tongue., so we decided to bring to your attention a variety of recipes, from easy to prepare to delicious ones for the holiday table. Try it and see for yourself.

How to cook tongue correctly

Salad with tongue is an exquisite thing, but some housewives do not find it tasty because they do not properly prepare the tongue for the salad. Therefore, before presenting you with tongue salad recipes, I will tell you how to cook tongue correctly.

First, the product must be rinsed under running cold water and the surface of the tongue must be cleaned of dirt. You can clean your tongue with a knife, like scraping it, or with a regular brush. If the tongue is small, you can cook it whole for salad; if it is large, cut it in half, put it in a large saucepan, cover with water and put it on the stove. As soon as the water boils, reduce the heat, skim off the foam with a slotted spoon or large spoon and cook until tender. The cooking time for the tongue, so that the tongue salad turns out tasty, attention, is from 2.5 to 3 hours. The degree of readiness of the tongue can be checked with a knife; if the tongue is easily pierced, it means it is ready. Now you need to put it in cold water for 3-4 minutes, then take it out and remove the skin (it comes off very easily). That's it, you can make a salad with tongue, the product is ready.

One secret on how to cook delicious tongue for salad. 30 minutes before readiness, add a couple of bay leaves, a couple of black allspice peas, as well as a whole peeled raw carrot and a whole peeled onion, salt and pepper to taste. Now you can study tongue salad recipes, half the battle is done.

Japanese tongue salad

Japanese cuisine presents a very interesting tongue salad. To perform it you need: beef tongue - 300 g, lettuce - 150 g, two cucumbers, one onion, half a green apple, mayonnaise - 5 tbsp, wasabi, ground black pepper, salt.
First, finely chop and fry the onion until golden brown. Cut the tongue, cucumber, and apple into thin strips. In a separate bowl, make the sauce - put mayonnaise, add black pepper (on the tip of a knife) and wasabi (about the size of a pea), mix thoroughly. Next, we combine all the products in a salad bowl and season with the prepared sauce, the Japanese tongue salad is ready.

We found another extremely original tongue salad in Italian recipes. You will need 300 gr. tongue, 2 eggs, milk, fresh salad, green onions, herbs, mayonnaise, seasonings, salt. First, let's make an omelette - two eggs and 100 g. Whisk the milk, pour into a wide frying pan and prepare an omelette. Next, remove it from the pan and cut it into long strips. We also cut lettuce leaves into large pieces, green onions finely, and tongue into thin strips. Combine everything in a salad bowl, add salt, season to taste, add mayonnaise and mix. The combination of a delicate omelette, spicy tongue and greens creates a simply wonderful salad.

Fresh and juicy cucumber perfectly sets off the slightly fresh taste of the tongue, and the highlight of this salad is its original presentation. To prepare the salad you will need 200 grams of boiled tongue (this is about a quarter of one beef tongue), one fresh cucumber, a handful of lettuce, a handful of white croutons and 3 cherry tomatoes. So, cut the tongue into strips 5 centimeters long (about the size of a matchbox), cut the cucumbers into thin slices, tear the lettuce into arbitrary pieces, cherry tomatoes into slices. In a separate bowl, coat the tongue and cucumber with mayonnaise separately and arrange them in layers. First the tongue, then the cucumber, and sprinkle lettuce on top, place croutons and tomato slices around the salad (see photo).

Salad with tongue and oranges

We continue the conversation about unusual recipes for salads with tongue and present to your attention a recipe for salad with tongue and oranges. Ingredients: tongue - 200 g, mushrooms - 150 g, orange - 2 pcs, salad mix pack, green peas - 2 tbsp, Korean carrots - 1 tbsp, French mustard, grapes, salt. First, fry the mushrooms until golden brown. Peel one orange, and carefully remove the peel from the segments so that only the pulp remains. Cut two pieces of tongue for salad into circles, the rest into cubes. In a separate container for the sauce, mix two tablespoons of French mustard with the juice of the second orange. Combine all the products, add salt, pour over the sauce, stir, then place on a wide plate - see photo. Make small slides out of mayonnaise, decorate them with halves of grapes, you get mushrooms. A chic salad of tongue, mushrooms, oranges and herbs is ready to decorate any holiday table.

Tongue salad baked with cheese

If you want more unusual tongue salad recipes, here is a tongue salad baked with eggs and cheese. The recipe is very simple, and the taste of tongue salad is extraordinary. Set the oven to preheat to 200 degrees. Prepare 300 gr. tongue, two eggs - boiled and raw, two tomatoes, 50 gr. hard cheese, milk, herbs. Cut the tongue, tomatoes, boiled egg into thin slices, place in a saucepan, and add salt. Beat a raw egg with 50 gr. milk, pour the liquid into the salad and mix well. Grate the cheese and sprinkle it on the salad with the tongue, then place the entire salad in a preheated oven for 3 minutes (or in the microwave for 1.5 minutes). We guarantee the aroma and taste!

Beautiful, tasty and simple salad with tongue and crab sticks. To prepare it you will need 200 grams of boiled tongue, a package of crab sticks, one cucumber, one tomato, a head of red onion, 50 grams. hard cheese, a handful of olives and a handful of lettuce. Cut the tongue into cubes, crab sticks into pieces, cucumber into half circles, onion into rings. Mix all salad ingredients, pour olive oil, salt and pepper to taste. Place on a plate sprinkled with lettuce, garnish with grated cheese and olives.

And here are the recipes for salads with tongue, which were sent to the editorial office of the magazine by our readers

1. Salad with tongue and pickles

Salad with tongue and pickles is a simple recipe, yet it has a completely unusual taste sensation. To prepare it, boil beef tongue with spices, remove the skin and cut into thin slices. Boil two medium carrots, the same amount of potatoes and celery root. Cut the prepared vegetables and 50 g of pickled cucumbers into cubes, season with a mixture of 20 ml of vinegar and 40 ml of vegetable oil, add salt and pepper. Place on slices of tongue placed on a platter and garnish with herbs and pieces of boiled egg.

The recipe for salad with tongue and mushrooms is good not only for its excellent taste, but also for its speed of preparation. 300 g of boiled tongue and 150 g of ham are thinly cut into strips, and 200 g of pickled mushrooms (preferably champignons) are cut into small cubes. Grate 1 apple on a coarse grater, and cut a fresh cucumber into thin strips. Mix all ingredients of salad with tongue and mushrooms, season with mayonnaise and salt to taste. For beauty, you can put it in cocktail salad bowls and decorate with raw or herbs.

3. Salad with tongue and cheese

And here is another interesting option - salad with tongue and cheese, an exquisite recipe for everyone who loves tongue and cheese. 500 g of boiled and peeled tongue should be cut into strips and lightly fried in vegetable oil (excess oil can be easily removed later by placing the tongue on a napkin). Boil 4 eggs and cut into cubes, 200 g of fresh cucumber into strips, and coarsely grate 100 g of hard cheese. Mix all ingredients, add mayonnaise, finely chopped herbs and salt to taste. Onion feathers will add originality.

4. Salad with tongue and prunes

The tongue goes well with prunes, as you can see in the following salad. Boil 4-5 potato tubers, 8 eggs and a medium-sized tongue. Grate potatoes, eggs and 300 g of hard cheese on a coarse grater, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Place the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. We coat the layers with mayonnaise and decorate the top with green onions. If desired, in salad along with prunes, you can add crushed walnuts.

5. Salad with tongue "Festive"

And finally, an original holiday salad, the recipe of which is a combination of beef tongue, cheese and fresh vegetables. Cut the boiled tongue, pickled cucumbers, hard cheese and bell pepper into strips. Add canned green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, sprinkle with sunflower oil and fry until golden brown. Sprinkle the tongue salad with the prepared croutons and garnish it with green lettuce leaves.