Pork tongue borscht in Polish

Pork tongue borscht in Polish

Ingredients

• 180 g pork tongue
• 150 g beets
• 120 g fresh cabbage
• 60 g black bread
• 60 g ghee
• 4 cups beef broth
• 1-2 potato tubers
• 1 head of onion
• ground black pepper
• salt

Directions

1. Put the prepared tongue in a saucepan with salted water, cook until tender, take out, rinse with cold water, remove the skin and cut into cubes, strain the broth.
2. Fry finely chopped onions in fat, add diced carrots, chopped cabbage and simmer until almost cooked.
3. Pour the vegetables with the mixture after boiling the tongue and beef broth, add the tongue, slices of black bread, let it boil and put in the potato cubes.
4. Cook pork tongue borscht in Polish over high heat for 15 minutes, season with pepper, salt, remove from the stove, let it brew before serving, serve sour cream and garlic separately.