Borscht with language

Components:

3 potatoes

750 g Swine language

3 l bone broth

2 bulbs

300 g cabbage

1 beet

2 Art. l. lard

salt, pepper, bay leaf, parsley

1 lemon

1 carrot

sour cream

Pork tongue wash, fill it with cold water and begin to cook until done, clean language (still hot), cool and cut into cubes. Onions cut into cubes, carrots and beets - small strips, fry all the vegetables in lard until tender. Potatoes cut into cubes, chop the cabbage. Bulyon boil, lower the cabbage, and when the boil, add the potatoes. Cook for 10 minutes, pour the lemon juice, add the sauteed vegetables in taste pepper, salt, add the bay leaf and simmer until fully cooked. Remove the bay leaf, add cubes of language and again bring to a boil. Serve with sour cream and fresh herbs.