Buckwheat soup with tongue
Description
The soup is simple and quick to prepare. Buckwheat soup made with broth from boiled tongue turns out delicious and diet-friendly. Preparation: Place the tongue in a pot, cover with cold water, and simmer over low heat until tender—about 2 hours. Once cooked, let the tongue cool, then slice it into thin strips. Strain the tongue broth and add water as needed to make 2 liters of liquid. Pour the broth back into the pot and bring to a boil. Add the buckwheat and cook for 10 minutes. Then add diced potatoes, minced onion, and shredded carrots. Season with salt and continue cooking until the vegetables are tender. Ten minutes before the soup is done, add the sliced tongue and a bay leaf. Beat a raw egg with a fork in a bowl, then gradually pour it into the soup while stirring constantly. Stir in chopped fresh herbs, then turn off the heat. Ladle the soup into bowls and serve.