Tomato soup with tongue

Place the tongue in a heat-resistant saucepan, cover with water, add the bay leaf, cover and cook in the oven for 1 hour at 220°C.

Remove the tongue from the broth, peel and cut into strips. Strain the broth.

Peel potatoes and cut into strips. Peel the carrots, grate on a medium grater. Peel the pepper and cut into strips. Rinse beans and let drain. Pour boiling water over the tomatoes, peel and chop finely. Peel the garlic and chop finely.

Place everything in a heat-resistant saucepan with broth, add tomato juice, salt and pepper. Cover with a lid and cook in the oven for 1 hour at 200°C. Then turn off the oven and keep the soup there for another 15-20 minutes.