Summary

Ingredients

• 1 large leg disk (s)
• 1 large onion (s)
• 2 cloves garlic)
• 1 large carrot
• 1 small celery
• 1 leek
• 0.5 liter ½ water
• salt
• 7 peppercorns
• 6 beetroot
• 0.5 teaspoon ½ salt
• 2 tablespoon vinegar - essence
• 1 liter water
• 200 g flour
• 1 tablespoon oil
• 2 egg (s)
• 0.5 teaspoon ½ salt
• 2 tablespoon butter, for frying

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Instructions

1. Make a strong broth of the leg slice and the diced carrot, celery, onions and garlic and leek cut into rings as well as 1 1/2 l of water, salt and peppercorns.
2. Remove the meat from the leg slice and chop it very finely, fry it with a finely diced onion in butter and season with salt and pepper. Put aside. Pour the broth through a sieve and only save the clear soup and set aside.
3. Peel the beetroot and quarter it in a saucepan, add enough water to cover the beetroot, add salt and vinegar essence and cook until the beetroot is soft. Only the beetroot water is used. Put aside.
4. Make a pasta dough from flour, eggs, salt and oil and let stand warm for 1/2 hour, roll out the dough and cut out squares of approx. 5 cm. Place a teaspoon of the meat mixture on each of the squares, brush the edges of the pasta dough with egg yolk and press together, you now have a triangle, the two tips stick together so that it now looks like an ear. Simmer the ears in salted water for about 10 minutes, remove and deglaze with cold water.
5. Pour the beetroot water into the broth and add the ears.
6. This recipe is a bit complex, but it is a poem. I make this soup on special occasions and of course it is never missing at Christmas Eve.