The traditional Ukrainian dish. Veal tongue was thoroughly washed and soaked in water with kvass or vinegar for about an hour. Then it was boiled in water, onions and roots were added to the veal tongue and boiled again for 3-4 hours. After removing from the soup, poured with cold water and pilled away the skin. When the veal tongue was cooled slightly, it was cut into thin slices and sauced with the typical spicy horseradish and red beets.