Ingredients

Mushroom beet soup

• 1 liter jar of dried mushrooms
• onion, carrot, parsnip
• bay leaf, allspice, salt and pepper

Ear-shaped dumplings

• cooked mushrooms and vegetables from the soup
• 3 tablespoons olive oil
• 3 onions
• flour and cold water for pierogi dough

Preparation

1. Rinse the dried mushrooms, cover with cold water and set aside overnight to soak. The next day, add 2 liters of water and bring to a boil. Add peeled onion, carrot, parsnip to the boiling mushrooms and cook until soft. At the end, season the soup with salt, add bay leaf and 4 allspice berries.
2. Strain the soup (vegetables set aside for the filling, discard the onion), taste the broth and season if needed. Make a roux with 2 tablespoons of flour (fry the flour in a pan, stirring with a wooden spoon, then while still stirring add 2 tablespoons of oil, set aside to cool). Add the soup one tablespoon at a time, spreading it with the flour and oil roux. Transfer everything to the broth and bring to a boil.
3. In a pan with oil, sauté the onions cut into small cubes, add to the filling from the mushrooms and vegetables. Season with salt, pepper, knead well by hand mixing all the ingredients.
4. Make pierogi dough from flour and cold water (sift flour onto the counter, make a mound and gradually pouring water, rake the flour toward the center mixing the ingredients. Knead the dough, finally shape into a smooth ball and knead until it is elastic and soft for about 10 minutes). Roll out the dough piece by piece, cut circles with a small glass, place filling, seal the edges like on pierogi, connect the ends of the pierogi and turn the center inside out.
5. Cook the ear-shaped dumplings in salted water until soft. Reheat together with the soup.