Ingredients:

500 g ÖZ Dana Dil
1 litre water
Salt

Thickening ingredients:

2 tablespoons flour
½ litre water
3 tablespoons butter
2 tablespoons yoghurt
125 ml grape vinegar
6 cloves garlic
1 teaspoon red paprika

Method

Cook the beef tongue in 1 litre water for 10 minutes; add salt to taste. In a separate saucepan melt 2 tablespoons of the butter and stir in the flour immediately to make a roux. Stir 2 tablespoons of yoghurt into half a litre of water, mixing thoroughly, and add to the roux. Bring to the boil and add to the beef tongue. Gently fry the red paprika with the remaining 1 tablespoon butter in a frying pan. Place the crushed garlic cloves in a bowl with the grape vinegar and stir to mix. Add both mixtures (melted butter with paprika, and vinegar with garlic) to the soup as desired when serving. Bon appetit!