We wash the pork tongues thoroughly. We remove glands and excess fat. Pour the tongues into a saucepan with cold water for 1 hour. Then we drain the water, rinse the tongues again. Pour fresh cold water into a saucepan, dip the pork tongues into it, put on heat. After boiling, cook for 5 minutes, then drain the water. We wash out the tongues. Put the tongues back into the pot, pour 1.5 liters of cold water and bring to a boil. Remove the foam, reduce the heat, and simmer the tongues for about 1 hour.
After the tongues are cooked, we take them out of the broth. We place the tongues in cold water for 1-2 minutes. Then we remove the rough skin from the tongues. Put the tongues in a plate, cover with a lid, and set aside.
Peel the potatoes and cut into medium slices. Put the chopped potatoes in the boiling broth and cook for 15 minutes.
Peel the onion and chop finely. We clean the carrots and rub them on a coarse grater. We clean the beets and rub them on a coarse grater.
Heat vegetable oil in a frying pan and fry the onion until transparent for 1-2 minutes. Add carrots to the pan to the onion, mix.
Add the beets. Stirring occasionally, prepare frying on low heat for 10 minutes.
Add frying to the broth with potatoes. Cook for 10-15 minutes until vegetables are ready.
Slice the cabbage thinly. Add chopped cabbage and cook for 3-5 minutes.
Add tomato to borscht, mix. Cook for another 5 minutes.
Add salt, ground black pepper to taste, and bay leaf. Finely chop the dill and 1-2 cloves of garlic. We send chopped herbs and garlic to borscht.
Cut the boiled tongues into strips. Put the chopped tongues in a saucepan with borscht, bring to a boil again and turn off the heat. Let the borscht brew for 5 minutes.
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