Polish Beetroot Soup with Ears


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.

To serve:
Put the ears on  soup plates and pour the hot soup over them.

11 April 2016, Katazyna Szydlowska  (MM)