Ears (tortellini): 2 cups of flour, 1 egg, 2 to 3 glasses of water, 30-40 grams mushrooms, 1 onion, 2 to 3 spoonfuls of oil (no olive oil), salt and pepper.
Sour dressing: 1,5 kilo beetroots, garlic, cumin, crust of whole-wheat bread, plenty of water, 1 large preserving jar.
Soup: 1 stock cube or stock of vegetables or beef, 1 litre of water, 1 laurel leave, 2 teaspoons allspice, 1 teaspoon marjoram, 1 spoonful of sugar, salt and pepper.
To make the ears:
Filling: boil the mushrooms and cut them in small pieces; fry the onion in oil; mix them together.
Dough: Mix the flour with water and an egg. Roll the dough to a thin layer. Cut out circles with a wide glass. Put one spoonful of filling on each circle and fold it in half; press the edges shut. Put the ears in hot salted water (don’t boil). Take them out when they float to the surface.
To make the sour dressing:
Chop the beetroots and put them in a large preserving jar. Then fill the jar with boiling water. Add cloves of garlic cut in half and some cumin. Take the crust of one loaf of whole-wheat bread and add it to help the process of fermentation. Keep the mixture during one week in a dark place.
To make the soup:
Make a hot stock of beef or vegetables or use a stock cube. Add the ingredients. Pour the cold mixture from the preserving jar in the hot stock. Heat it up, but don’t let it boil.
Put the ears on soup plates and pour the hot soup over them.
11 April 2016, Katazyna Szydlowska (MM)