In butter, fry the onion and carrots, cut into strips, add red wine, evaporate until the alcohol has completely evaporated.
Boil the beef tongue and cut into thin strips. Add red wine, cream, salt and sugar, simmer a little. Then add parsley and truffle paste.
Innings. Put peeled baked mashed potatoes on a plate, put Stroganoff on top in the center, pour suprim sauce around. Garnish with pickled cucumber and green onions.
To prepare the soup, boil the chicken broth to half, add the cream. Melt butter and flour in a frying pan, bring to a homogeneous mass, mix with broth and cream.