Soup with belt, potatoes and tongue

  • Time 30 minutes
  • Servings 4 People
  • 1 Shredded with bulbs, carrots, 2 stalks of porridge andnbsp; kernels, and garlic stacks and heads (revised on dentals) to be placed in the castle, to add a bottle of garri and to sipulate.
  • 2 Put your tongue in the water, put your fire to the weak and bark four hours. Get out of the boulon, stop, remove the skin and cut the corns.
  • 3 To warm up the sorcerer and torch the tongue to gold.
  • 4 In the meantime, in the hundredth, you'll be able to unravel the sweet butter, add the remaining shredded onions and put four to five minutes. Add petty cut-offs and push 2 to 3 minutes, then leave the pre-marital and corned potatoes, pour the litre of water, tilt the vents up to the ventbsp; kipping and barf 15 minutes.
  • 5 Smash the soup in the blender, smash in the oven, put it in good taste.
  • 6 Smash the eggs. Put four plates on the bottom one, spill the soup and the top on every piece of paper and put the pieces of the fried tongue.
Nutrition Facts
  • Calories 1311
  • Total Fat 97,3 g
  • Protein 76,8 g
  • Total Carbohydrate 1311 g
You might also like