Description
Tongue Stroganoff Soup is a hearty and flavorful dish made with tender beef tongue, mushrooms, and a creamy broth, perfect for a comforting meal.
Ingredients
Scale
- 2 cups beef tongue, cooked and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.
- Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Add the diced beef tongue, Worcestershire sauce, paprika, thyme, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the sour cream until fully incorporated. Heat gently, but do not boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
Notes
- For a creamier texture, blend a portion of the soup before adding the sour cream.
- Add a splash of white wine during the cooking process for an extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Tongue Stroganoff Soup, hearty soup, beef tongue recipe