- water - 2 liters
- Pork tongue - 300 Grams
- beets - 1,5 Kilogram
- flour - 2 Art. spoons
- sour cream - 3-4 Art. spoons
- of butter - 100 Grams
- vinegar - 1 st. a spoon
- greens, sugar, pepper and salt - To taste
This light and useful soup is prepared from a minimum of ingredients. Preparation: Rinse the pig tongue, peel and cut into strips. Put the tongue in a saucepan, pour cold water and put on a fire. Cook over low heat until ready for 2-3 hours. Boil the beetroot, allow to cool. Grate it large and place in a saucepan. Add 6-8 tablespoons of hot water, vinegar and butter. Boil. Melt the butter in a frying pan. Add flour and fry, stirring constantly. Wipe the beets through a sieve and add to the broth with the tongue. Add the passivated flour, sugar, salt and black ground pepper. Boil. Spread soup on plates, decorate with chopped herbs and serve with sour cream.
Servings: 4