Solyanka with Tongue and Heart

Bone broth, Passata, Boiled beef tongue, Boiled heart, Cucumbers, Sour cream 30%, Onion, Olives, Capers, Lemon, Garlic, Parsley, Dill, Table salt, Black pepper

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).

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).