Pork tongue and beetroot puree soup

Description

This light and healthy soup is made with a minimum of ingredients. Preparation: Rinse the pork tongue, peel and cut into thin strips. Place the tongue in a pot, cover with cold water, and set on the stove. Simmer over low heat for 2-3 hours until cooked. Boil the beet, then let it cool. Coarsely grate and place in the pot. Add 6-8 tablespoons of hot water, vinegar, and butter. Bring to a boil. Melt butter in a frying pan. Add flour and sauté, stirring constantly. Pass the beet through a sieve and add it to the broth with the tongue. Add the sautéed flour, sugar, salt, and ground black pepper. Bring to a boil. Pour the soup into bowls, garnish with chopped fresh herbs, and serve hot with sour cream.

Instructions