Language wash, cover with cold water so that the water level was slightly above the language. Put on the fire, after boiling, remove the foam, add salt. Add the onion and carrot, pre-clearing them, allspice and peas and Bay leaf. Cook for two hours with barely noticeable heat.

Immediately language shift in cold water, open the tap. Allow to cool to the point that you could not burning, clean it. With cooled thus language, rind removed in large pieces and very easily. If you, like me, intend to use not the whole language, put unnecessary until the piece back into the broth, boil and cool with the broth.

Eggplant peel, I do it with a peeler. Then cut into cubes of 1.5 cm and fry in oil on high heat until soft.

To the eggplant add the tongue, cut into large chunks and mushroom powder. This time I didn't have powder, so I used bouillon cubes with mushroom flavor. If you also cook with them, pickle is no longer necessary. Bouillon cubes grind into powder and add to the pan with eggplant and language, add sour cream and stir. Warmed under the lid on very low heat for 15 minutes, making sure not burnt. You can add broth from cooking the tongue, if you want a more liquid sauce.