Dil çorbası, Turkish tongue soup

Ingredients

• 1 beef or veal tongue
• 1 stalk of celery
• 1 dried onion
• 1 carrot
• One bunch of parsley
• Black peppercorns, whole, with a strong flavour
• sunflower oil, for deep frying
• Meat broth, as needed
• 2 eggs
• 1 lemon, its juice
• flour, a little
• Red chili powder, with a spicy flavor
• salt, to taste

Wash the tongue, then cook it with the celery stalk, onion, carrot, parsley bunch, and pepper. Drain, reserving the broth.

Peel the tongue, then cut it into small pieces.

Heat the filtered broth in a saucepan until it boils.

In a bowl, whisk together the eggs, lemon juice, and flour, gradually adding warm broth until a smooth batter forms.

Pour this mixture into the simmering soup, stirring constantly, and then let it cook.

Season the beef. Heat the oil and brown the small pieces of beef once or twice.

Add the red chili pepper, pour in the diced tongue into the soup, and serve very hot in bowls.