Clean the beef tongue and put in a saucepan, pour water and put on to cook fire until tender. Also add onions, carrots, parsley stems.Ready tongue out of the pot, let cool and remove the skin.
Boiled vegetables are also removed from the pot, broth, if necessary, filter.
With the finished broth will cook soup.Rinse barley and add to the pot with the hot broth. Cook until soft. The amount of barley depends on Your pan and desired thickness.
Cucumbers cut into small cubes, onions small dice. Put in a saucepan, add the butter and vegetable and send it to stew for 30 minutes on low heat. If necessary, add liquid (hot water or broth).
When the barley to cook until soft, add to the pan the potatoes, cutted into small dice and rinsed in water.
For frying, onions cut into small cubes, carrots straw, bell pepper small dice. All fry in vegetable oil. Add tomato paste, fry for 1-2 minutes and add a couple broth. Fire reduce and simmer for another 5 minutes.
Fry add to the pot, after 5 minutes add stewed cucumbers, mix everything. Add the Bay leaves. Pour the brine. Cook for another 5 minutes and add salt and pepper to taste. Leave to simmer soup for another 10 minutes. The soup is ready. In each bowl add shredded beef tongue.