Salad with beef tongue and pickled cucumber is the most delicious and common recipe

Salad with beef tongue and pickled cucumber is a traditional festive appetizer that is easy to prepare at home. The main condition is to cook the tongue correctly, so that it is not very soft, and naturally, not hard. This can be achieved by choosing the best cooking time. But there are other tricks. Let's look at each step step by step - then you will probably be able to prepare the most delicious salad with beef tongue.

Production time and calorie content

From 300 g of beef tongue you can prepare 3 servings of a good dietary salad. Naturally, it won’t be possible to create it quickly, because the tongue is cooked for 1-2 hours, and sometimes up to 3 hours. But the result is worth it.

Calorie content per 100 g is 127 kcal. Nutritional value for this amount:

proteins 5 g;
fats 10 g;
carbohydrates 4 g.

It goes without saying that this is a dietary dish, and even a couple of spoons of mayonnaise won’t hurt much. Therefore, it can be prepared from time to time not only for holidays, but also on weekdays.

How to prepare a salad with beef tongue and pickles, tasty, quick and easy

Preparing a tasty salad with beef tongue is quite simple - in fact, you just need to properly boil the tongue, eggs, and then cut all the ingredients and mix them.

One beef tongue weighs on average 1-1.5 kg. This amount is suitable for a huge formal table. And in other options, 300-400 grams is enough. For production we will need these ingredients.

Beef tongue – 300 gr.
Pickled cucumbers – 3 pcs.
Snow-white salad onions – 2 pcs.
Chicken egg – 3 pcs.
Canned green peas (250 gr.) – 1 can
Table salt – 1 tsp.
Apple vinegar – 2 tbsp. l.
Ground dark pepper (to your taste) – a pinch
Black peppercorns – 5 pcs.
Bay leaf – 1 pc.
Granulated sugar - a pinch
Mayonnaise – 2 tbsp. l.
A sprig of parsley for decoration -

Calories: 127 kcal

We prepare all the ingredients. Carefully wash the beef tongue.

Place a saucepan with 1.5 liters of water (for 300 g of tongue) on the fire and bring to a boil.

We put the tongue there and immediately reduce the heat so that only a slight boil occurs in the pan with the lid closed. In other words, the surface of the water will visually ripple slightly, and the bubbles will be virtually invisible.

Cook for 1 hour and add 5-6 peppercorns, a pinch of salt and bay leaf to the broth, stir. Now let’s cook for another hour and turn it off: if the tongue weighs less than 1 kg, it’s still completely enough. And since in our case we took 300 g, it is better to cook much less - for example, 30 minutes, after which we test the meat. Under no circumstances is it required to be digested.

While the tongue is cooking, let's cook 3 chicken eggs separately. In order for them to be hard-boiled, after boiling they need to be cooked for 12-15 minutes, no more. After that, put the eggs in cool water, wait a couple of minutes, take them out and clean them with a slight movement of the hand.

Also, while cooking the tongue, we will deal with the onion: it must be cut into very thin half rings and marinated in a vinegar solution. Take 50 ml. water and 2 tablespoons of vinegar, add a small pinch of sugar, mix, add onion.

After 10 minutes, split the onion into individual feathers and place in a bowl.

In the meantime, take the tongue out of the broth and immediately fill it with cool, if possible, ice water.

Thanks to this technique, we can simply get rid of the film - it is cleaned off the tongue with a knife or even with your hands.

Cut the tongue into fairly large cubes. Specifically in cubes - they look very beautiful and seem to hint at the similarity of this salad with traditional Olivier salad.

Place the meat into a bowl.

We cut the eggs into the same or slightly smaller cubes.

Pour into a bowl.

We also cut the pickled cucumbers into cubes. If they are small (i.e. young), it is not necessary to remove the skin. And if they are large, it is better to clean them with a housekeeper beforehand.

Add the vegetable to the bowl.

We also add peas. You must first drain all remaining liquid from it.

Add salt, pepper, mayonnaise.

Mix everything and decorate with a sprig of parsley. On the other hand, mayonnaise can be placed on top at the very end.

Little tricks: how to make a salad even tastier

Try to make the most delicious tongue salad. Let's use small tricks - where would we be without them? Here are a few common tips that you will need to make this and almost all other dishes:

The base of the salad is, naturally, beef tongue. It must be boiled to the mixture that suits you best. Obviously it doesn't have to be very soft. That’s why they only put it in boiling water (and not in cool water) and taste it a couple of minutes before it’s ready, so as not to overcook it. Please note that large tongues weighing 1.5 kg and most sometimes have to be cooked for 2-3 hours after boiling, which is normal.
When you salt and season the broth during cooking, you should not immediately pour out the spices in full. The water will inevitably evaporate, so first add the obviously missing amount, and 5 minutes before readiness, add salt and pepper again as necessary.
Obviously, the aromatic broth after making the tongue can be used for its intended purpose. If there is enough of it, you can cook vegetable or mushroom soup. And if that’s not enough, you can prepare the same mushroom sauce for main courses. To do this, take a tablespoon of butter, melt it in a frying pan, add a tablespoon of flour and fry, stirring thoroughly. When it turns brown, add 2-3 cups of broth and simmer over low heat until thickened. If desired, you can add salt and additional spices.
Snow-white salad onions may not always be at hand. But you can prepare a delicious salad with beef tongue and pickled cucumber using ordinary onions. Then it must be extinguished in advance with a mixture of vinegar (2 tablespoons) and boiling water (half a glass). Let the chopped onion sit for 20 minutes and add salt to the liquid – all the bitterness will go away.
If you want the salad with beef tongue and pickled cucumber to look more vibrant, simply replace the salad onion with a reddish one, which is also called Yalta onion. By the way, you don’t even have to marinate it in vinegar - try one or the other option and decide which one tastes better to you.

Salad with tongue - 7 very tasty recipes for tongue in salad

Tongue salad is a very tasty and unique dish. I understand that almost all my friends are looking for it in order to purchase it in advance for the New Year's table. If guests find out that among ordinary meat salads there is a dish with tongue, they always try it first.

Try to cook tongue in salad and ask this riddle to the guests at the festive table: What kind of meat do you eat? You can prepare such a salad with different flavor combinations, depending on the composition of the ingredients and different dressings.

When compiling a festive menu, pay attention to the production of the tongue. Which “baths” in the juices and flavors of the remaining ingredients and, together with its taste, makes an unforgettable pleasure.

Beef tongue salad - a very tasty recipe without mayonnaise

It's no secret that making a homemade recipe is always delicious.

Ingredients:

Beef tongue - 1 pc.
Potatoes - 3 pcs.
Egg - 2 pcs.
Carrots - 2 pcs.
Celery root - 1 pc.
Pickled cucumber - 1 pc.
Lemon juice – 60 ml
Vegetable oil - 80 ml
Water, parsley, salt

Manufacturing:

Wash your tongue and later boil it in salted water.
Then remove the tongue from the broth and dip it in cool water for a few seconds.
Next, peel the skin and cut it into thin slices.
Boil: carrots, potatoes, celery, peel them and cut them into cubes.
Cut the pickled cucumber into cubes too.
Combine all prepared ingredients together in a salad bowl.
Pour lemon juice mixed with vegetable oil on top.
Add some salt to the salad and mix everything well.

Sprinkle the finished dish with chopped parsley and eggs.

Recipe for salad with beans and tongue

Ingredients:

Calf tongue - 1 pc.
Beans - 1/2 cup
Carrots - 3 pcs.
Potatoes - 4 pcs.
Celery root - 1 pc.
Pickled cucumbers - 2 pcs.
Mayonnaise - to taste

Making the recipe:

Carefully wash your tongue and cook it in salted water.
Later, cool it and cut into thin slices.
Separately cook all the vegetables and celery root to cut them into cubes later.
Add diced pickles to the vegetables.
Mix all the cooked vegetables with the chopped tongue in a bowl.
Then season all the ingredients with mayonnaise and place in a salad bowl.
Sprinkle with finely chopped parsley.

You can decorate the dish with chopped eggs or pickled cucumbers, cut into slices.

Tongue salad with champignons

Ingredients:

Boiled tongue - 150 g
Boiled chicken meat - 300 g
Boiled champignons – 150 g
Canned asparagus – 100 g
Celery greens - 100 g
Mayonnaise - 200 g

Manufacturing:

Finely chop the tongue and chicken meat.
Wash the celery greens, cut them and squeeze them through a napkin.
Mix all ingredients and mix with mayonnaise.
Also add salt, ground pepper, ginger, cardamom, nutmeg.
The delicious salad with tongue is ready.

Garnish with dill.

Video on how to prepare tongue and fresh cucumber salad

Check out the recipe for a delicious snack that will be a good addition to a family dinner.

With a successful combination of goods, you get a hearty salad with tongue with the taste of the freshest cucumber.

Recipe for Chinese cabbage salad with tongue

Ingredients:

Beijing cabbage - 1/2 fork
Beef tongue – 300 g
Lettuce leaves
Cherry tomatoes - 15 pcs.
Garlic - 4 cloves
Juice of 1/2 lemon
Grainy mustard - 2 tsp.
Soy sauce - 2 tbsp. l.
Sugar - 2 tsp.
Vegetable oil - 100 ml
Dill - 1 bunch
Pepper, salt - to taste

Layered salad with tongue, pickled cucumbers and mushrooms

Ingredients:

Boiled tongue - 1 pc.
Champignons – 300 g
Onion - 1 pc.
Boiled eggs - 5 pcs.
Hard cheese – 150 g
Olives - 1 jar
Pickled cucumbers – 100 g
Salt, pepper, herbs, mayonnaise

Manufacturing:

Cut the mushrooms and onions into pieces and fry in vegetable oil.

Peel the tongue and cut into small pieces.

Cut the cucumbers into small cubes. Olives - in rings.

Place a removable ring on a plate to collect the tongue salad. Lubricate any layer with a little mayonnaise.

1st layer - lay out pieces of tongue.

2nd layer - from cucumber slices.

3rd layer - from grated protein on a medium grater.

4th layer - from olive rings.

5th layer - grated whites.

6th layer - grated yolks.

Decorate the salad with eggs, olives, parsley leaves and mayonnaise drizzle designs.

Video on how to deliciously cook tongue with vegetables

If you want to play with taste, then make the suggested recipes. You will get tasty and juicy salads with tongue, in other words, a pleasant delicacy.

Beef tongue salad with pickles

Ingredients

Beef tongue – 250 g

Chicken eggs – 2 pcs.

Pickled cucumbers – 1 pc.

Chinese cabbage - several leaves

Walnuts – 20 g

Garlic – 1 clove

202 kcal
50 min.
50 min.

Photo of the finished dish

Step-by-step recipe with photos

Beef tongue can be served as an independent appetizer; it is always tasty and presentable on the table. But you can also prepare various salads with it. Some people add it to Olivier instead of sausage; such a substitution will not only be tasty, but also much healthier.

But apart from this use, you can prepare a huge number of other salads with tongue. I don’t really like multi-component languid salads, and beef tongue salad with pickles doesn’t contain very many ingredients, which is why it’s on my list of holiday salads. In addition, I like not to combine all the products, but to lay them in layers, coating them with a small amount of mayonnaise, in other words, serve it in portions. I will tell you how to prepare the salad in my own recipe; how to serve it is up to you to decide.

For the salad, we take the necessary products according to the list.

It is best to boil the tongue in advance, for example, a day before making the salad itself. The cooking time in the recipe is indicated without the time for boiling the tongue. Let me touch on this process briefly.

The cooking time depends on the age of the animal and, accordingly, on the size of the tongue. I boiled half of a beef tongue weighing about 500 grams, I used half of this weight for sandwiches, and the other half for salad. A piece of tongue was cooked for about 2 hours. Be sure to add the onion, bay leaf, peppercorns and salt to the broth.

Remove the skin from the boiled tongue and let it cool. Store in the refrigerator until ready to use. For the salad, cut the tongue into narrow strips.

Wash the leaves of Chinese cabbage and wipe them with a towel or napkin to remove unnecessary water.

For the dressing, mix mayonnaise with crushed or finely chopped garlic.

We tear the pekinka leaves into small pieces with our hands and place them in a mold. You can add a little salt.

Now we place the chopped beef tongue on the leaves.

Lubricate with mayonnaise and garlic dressing.

We also cut the pickled cucumber into narrow strips.

We lay it with the next layer of our salad.

Eggs for salad also need to be boiled in advance. Cut the eggs into cubes.

Place the chopped eggs in a subsequent layer at the rate of one egg per serving.

Grease everything with mayonnaise again.

Now we again tear the leaves of Chinese cabbage with our hands and place them on this mayonnaise layer.

The last layer is walnuts. To use in all salads, it is better to lightly fry the nuts in a frying pan, this will make them much tastier. Chop the roasted nuts not very finely and sprinkle them on top.

At this point, you can carefully remove the mold and apply the last touches of mayonnaise. You can use an ordinary bag, cutting off a corner, or a pastry bag.

That's all, the beef tongue salad with pickles is ready and can be served.

Beef tongue salads

Tongue salad with vegetables and cheese

beef tongue (I had smoked) - about 300g (1/3 of the whole tongue); egg (boiled) – 1-2 pcs.; fresh cucumbers – 2-3 pcs.; fresh greens - to taste; salt - to taste; mayonnaise - to taste; cheese (hard or semi-hard) - to taste.

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