Solyanka with Tongue and Heart
Tongue and heart make the soup richer in protein and more satisfying, while pickles and capers build bright flavor without any flour-based thickening. The dish stays low in carbohydrates but full of dense savory character. It is a practical keto soup for cold weather and beyond.
First prepare the Boiled Beef Tongue and Boiled Beef Heart recipes, then slice the ready tongue (80 g) and heart (80 g) into thin strips. Slice pickles (70 g), onion (20 g), and garlic (5 g) as well, and cut olives (20 g) into rings.
Place bone broth (500 g), pickles, onion, garlic, passata (100 g), capers (10 g), salt (2 g), and black pepper (1 g) into a saucepan. Simmer for 25-30 minutes over low heat so the flavor becomes deeper and the pickles soften.
Add the tongue, heart, and olives, warm the soup for 5 more minutes, and take it off the heat. Serve with sour cream 30% (60 g), a slice of lemon (10 g), parsley (5 g), and dill (5 g).
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