First course

Broth-Based Carrot and Beef Tongue Soup

Name: Broth-Based Carrot and Beef Tongue Soup
Total time: 29 min
Ingredients: 1 bunch Chives; 168 g Beef tongue; 19 ml Peanut oil; 8 g Ras el hanout; 5 g Sea salt; 2 piece Carrot; 1 piece Jalapeño pepper; 1 head White cabbage; 63 ml Chicken stock

by Andrii M.

Cooking time29 min

Calories886 kcal / portion

Creation dateJul 29, 2026

Rating

Beef tongue168 g376 kcal
Carrot2 piece49 kcal
Chicken stock63 ml23 kcal
Chives1 bunch9 kcal
Jalapeño pepper1 piece4 kcal
Peanut oil19 ml168 kcal
Ras el hanout8 g32 kcal
Sea salt5 g0 kcal
White cabbage1 head225 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A broth-based bowl built around carrot and beef tongue, simmered with white cabbage and jalapeño pepper in a fragrant chicken stock. 1. Warm peanut oil in a large pot and sweat white cabbage and jalapeño pepper with carrot until softened. 2. Add the beef tongue and cook until lightly browned. 3. Pour in the chicken stock, season with sea salt and ras el hanout, and simmer for 29 minutes. Finish with chives and serve piping hot.

Allergens

Peanuts