BEEF TONGUE SOUP

BEEF TONGUE SOUP

 

BEEF TONGUE SOUP

Remember when we were making beef tongue recipe and I asked you to keep the stock? Now I will tell you exactly what you can do with it!
Stock made from beef tongue is so delicious, full of flavor and so rich in vitamins. You will never discard broth made from beef tongue ever again. But like with everything else you put in your body, try to choose quality over quantity. You don't need to eat a lot of meat or protein but it is important that it is of good quality and carries the most amount of vitamins, minerals and the right amount of omega-3 fatty acids. Grass-fed meat has a better ratio of omega-3 to omega-6 fatty acids.
My kids love this soup and always ask me to make "chicken soup with rice but without the chicken". This extraordinary soup is easy to make and you will love the aroma in the kitchen while it's cooking on your stove. Unusual and unexpectedly mouthwatering!
You can read all the benefits of consuming organ meat here.
Let me know what you think!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Servings 8 people
Calories 677 kcal

Equipment

  • Soup pot 6 quart

Ingredients
  

  • 4 quart beef tongue stock
  • 1/2 lb beef tongue cooked and cut into bite-size pieces
  • 1 TBSP ghee
  • 1 onion peeled and chopped
  • 1 carrot peeled and chopped
  • 2 cloves garlic minced
  • 1 stalk celery
  • 1 cup basmati rice organic
  • 1 cup parsley chopped
  • 1/2 cup dill chopped
  • 1 bay leaf
  • salt to taste
  • pepper to taste

Instructions
 

  • Heat ghee in a large soup pot over medium-high heat.
  • Add chopped onion, carrots and celery, season with salt and pepper and saute, stirring occasionally, until the vegetables are soft and tender.
  • Add chopped garlic and saute for about 30 seconds, stirring constantly to prevent burning.
  • Add beef tongue stock and meat, turn the heat to high and bring to a boil.
  • Add rice to mesh colander and rinse well under cold running water.
  • Add rice to soup pot and stir to combine, add bay leaf and season with salt and pepper.
  • Cover the pot with the lid, turn the heat down to medium and simmer until rice is cooked and tender, about 15-20 minutes.
  • Add parsley and dill and stir to combine.
  • Ladle into bowls and serve!

Notes

Nutrition

Calories: 677kcalCarbohydrates: 22gProtein: 91gFat: 22gSaturated Fat: 8gCholesterol: 627mgSodium: 509mgPotassium: 1587mgFiber: 1gSugar: 1gVitamin A: 2155IUVitamin C: 24mgCalcium: 67mgIron: 23mg
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