Healthy Calf’s Head Soup Recipe

Calf’s Head Soup is a very healthy soup. It has nutrients that will keep your body strong, with anti-inflammatory properties that decrease the risk of cancer. Calf’s Head Soup is a Chinese dish that is said to be good for improving health. It is made with calf’s head, white and yellow corn, ginseng, scallions, and other selected ingredients. Calf’s head soup is an excellent way to get nutrients without having to chew.
Calf’s head soup is a traditional dish in many cultures, with a rich and delicate flavor. The bone broth from the head of the animal makes it a rich source of minerals and nutrients, including vitamin B12, which is used to help with the formation of red blood cells. Calf’s head is a cheap, nutritious, and delicious way to get your daily dose of protein.
The benefits of Calf’s Head Soup (Tongues, Tripe, and Trotters) is a traditional broth that helps to strengthen your immune system by cleaning out toxins in the digestive tract. This soup is made from many different parts of the cow’s head including the tongue, cheek, and ear.

Calf’s Head Soup

Meat from a calf's head simmered in a broth with herbs, spices, and vegetables.

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Course Soup

Servings 10 people

Ingredients

  

• 3 tbsp Flour
• 5-1/2 quarts Broth
• Dash of vinegar
• 5 Yolk of eggs
• 6 ounce Bread toasted in butter
• Head of a well fattened calfs.

Instructions

 

• Take the head of a well fattened calf, clean,cover with water and a little salt, boil until tender and pass the broth through a strainer.
• For 10 persons, 3 heapings tablespoonfuls of flour are lightly browned in butter and then 5-1/2 quarts of the broth are slowly poured over this; if the broth should have become reduced too much through the boiling, add some water.
• When the soup begins to cook, season with a pinch of saffron which has been previously dried and powdered, and add a dash of vinegar which has been made milder with a little sugar.
• A small cupful of vinegar of medium strength would be about the right proportion. Before serving stir the yolks of 5 eggs into the soup and also, according to taste, add about 6 ounces of bits of bread toasted in butter.
• In the mean time the calf's head should be split open; the brain taken out and put into the tureen, the meat taken from the bones and cut into pieces, fried in butter and served after the soup with boiled potatoes and pickles.
• The boiled brain can also be cut into slices, sprinkled with salt and pepper, turned in eggs and bread crumbs and fried in butter to a light brown color.