Fill Language In Moscow

Fans of aspic will surely like the aspic language in Moscow. This extraordinary variation of a cold dish includes fairly simple foods, and looks very impressive on the table.

Ingredients:

• Beef tongue - 0.7 kg;
• Fresh cucumber - 3 fruits;
• Carrots - 3 pcs;
• Onions - 2 heads;
• Chicken eggs - 3 pcs;
• Lemon - 1 pc;
• Horseradish and celery - 1 root each;
• Parsley greens;
• Sour cream - 300 g;
• Bay leaf;
• Gelatin - 2 tsp;
• Granulated sugar - 1.5 tsp;
• Carnation;
• Pepper - 8 peas;
• Salt.

Preparation:

1. Thoroughly wash and peel the roots of greens and carrots, then chop everything into beautiful slices.
2. Wash the lemon, cut into thin circles.
3. Boil, cool and peel the eggs, then divide them into quarters.
4. Peel both onions and cut them into four slices in the same way as eggs. Rinse the parsley in advance.
5. Pour boiling water over the beef tongue and immerse in cold water for 2 minutes, then wash. Put in a saucepan with water, salt and peppercorns. Simmer until boiling.
6. About 20 minutes until fully ready, pour bay leaf into a saucepan, then chopped carrots, slices of roots, cloves sticks.
7. Immediately after cooking, the tongue must be dipped in ice water and peeled, crumbled into small pieces.
8. Strain the finished broth and cool well, after cooling, dilute the gelatin in it and set aside until it swells completely.
9. Put some straws from the tongue, a slice of lemon, a slice of eggs and cucumber mugs in the dishes. Decorate with parsley leaves.
10. Pour the ingredients with the frozen broth, refrigerate for 120 minutes.
11. For the sauce, finely chop the horseradish root, combine with sugar, salt, leave for 20 minutes, then dilute with sour cream, beat well.