ReceptnaptárTongue with horseradish (yazyk s khrenom)
Tongue with horseradish is a classic of Russian festive cold platters, a festive cold starter. Silky, soft meat balanced by the strong, clean bite of horseradish. A favourite on New Year and Easter tables.
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Method
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- Soak the tongue in cold water for 1 hour, then wash thoroughly.
- Bring it to the boil in cold water in a large pot and skim.
- Add the vegetables, bay leaves, peppercorns and salt and simmer covered for 2 hours.
- When a fork goes in easily, remove and dip into cold water.
- Peel off the skin.
- Slice thinly and serve with horseradish, sour cream and mustard.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Start the tongue in cold water so it cooks evenly.
- Peel the skin off while hot; it is hard when cold.
- Especially good with horseradish cream.
Frequently asked questions
Can it be served warm?
Yes, with sauce and potatoes, but sliced cold is the classic.
How long does it keep?
4 days in the fridge.
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- Shchi (Russian cabbage soup)
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