1 kg or 2 1/4 lb.beef tongue, 2 carrots, 2 onions, 1 head garlic, 1 bay leave, dill and salt to taste.
Scrub tongue well, put in a pot of cold water (1-1 1/2 1 or 1 1/2 quarts), and simmer gently. To improve taste and aroma, peel and add carrots, onions, garlic, and seasonings. When done, remove from broth and place tongue in cold water to skin it more easily. Cut cleaned tongue diagonally into very thin slices. Serve before completely cool and garnish with greens. Can be served with cucumbers, tomatoes, lettuce, and other fresh and pickled vegetables.
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