Soup with tongue and snail-shaped pasta
Description
The recipe won't take much time. You can also boil the dough snails in broth with sautéed onions, pour the soup into bowls, and then add the sliced tongue. Preparation: Place the tongue in a pot, cover with cold water, and simmer over low heat until tender, about 2 hours. Once cooled, slice the tongue into thin strips. Heat sunflower oil in a pan and sauté the chopped onion. Add the sautéed onion, tongue, and minced garlic to the broth. Simmer for 5–10 minutes. In a bowl, mix the eggs with milk, add salt, olive oil, and stir. Gradually add flour until you obtain an elastic dough. Divide the dough into two parts and roll each into a flat round. Brush the rounds with sunflower oil, roll them up into a log, and slice into 2–3 cm thick pieces. Add the snail-shaped pieces to the broth, season with salt and pepper, and cook for 15–20 minutes. Pour the soup into bowls, garnish with fresh herbs (coriander, parsley, dill, or green onion), and serve immediately. The soup is ready to serve.