I must say that I took more languages than indicated. My languages well, pour water, put salt, mixture of peppers, peas and Bay leaf and bring to a boil, remove the scum with a spoon and cook on a low heat with the lid on for 1.5 hours until tender. Beef tongue, depending on the size cook for 2-2. 5 hours. I recommend not to overdo. The site has a recipe for "Proper filler", if you want to get a perfect filler without fat, you can see the recipe http://www.povarenok .ru/recipes/show/129 947/ since I planned to serve with soy jelly on top, I wouldn't have to bother fighting fat.

Put the prepared language in cold water, peel and cut into circles with a thickness of about 7 mm.

Broth filter, take 200 ml of the cooled broth, add 10 g of gelatine, leave to swell (act according to the instructions on the package of gelatin).

Heat the solution of gelatin (do not boil) until completely dissolved, add the soy sauce. I have a TM Kikkoman.

Take a form, which will prepare the aspic, pour into it a solution of gelatin with soy sauce, allow to cool, put in refrigerator.

After complete curing of the soy jelly is placed on top of the overlapping circles of language. Also put black olives and parsley leaves. Can decorate at will.

Take 300 ml of broth, add 10 g of gelatin to swell. (This can be done in advance). Heat the solution (do not boil), until complete dissolution of gelatin. Allow the solution to cool, otherwise we'll melt soy jelly.

Carefully pour the broth with gelatin language. Put in refrigerator until set, preferably overnight.

Finished with a glaze of soy jelly get out of shape. On a couple of seconds, drop the form into hot water and then overturn on a dish (dish). Can be served with soya jelly, top or bottom, it's the way you want. Stored aspic in the cold. All the best in the New year!