Olivier with tongue and beef brisket

Boil the beef tongue with carrots, onions, and celery for 2.5–3 hours over medium heat. Remove the carrots from the pot about 30–40 minutes after boiling.

Boil potatoes and eggs.

Prepare jelly from chicken broth. Pour chicken breast with water and bring to a boil, reduce heat, skim off the foam, and remove the broth from heat.

Soak the gelatin in a small amount of water and let it sit for 15 minutes.

Dissolve gelatin in a small amount of broth. Pour the broth with gelatin into the main mixture and stir. Place the broth in the refrigerator for 1 hour.

While the tongue is boiling and the jelly is setting, prepare homemade mayonnaise. Whisk the yolks, sugar, salt, and mustard in a blender, gradually pouring in cold vegetable oil and increasing the speed.

Add lemon juice and yogurt and mix well.

Cut the potatoes, carrots, cucumbers, eggs, smoked bacon, and tongue into small cubes. Combine all ingredients and dress with homemade mayonnaise.

Cut the chicken jelly, add to the salad to taste, and garnish with fresh dill.