Ear soup

Ingredients for 4 servings:

• 1 large leg of veal
• 1 large onion(s)
• 2 garlic cloves
• 1 large carrot(s)
• 1 small celery
• 1 stalk(s) leek
• ½ liter of water
• Salt
• 7 peppercorns
• 6 beetroot
• ½ tsp salt
• 2 tbsp vinegar essence
• 1 liter of water
• 200 g flour
• 1 tbsp oil
• 2 eggs
• ½ tsp salt
• 2 tbsp butter, for frying

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 20 minutes

Beetroot soup with garnishes

Make a strong broth from the shin, diced carrots, celery, onions, garlic, and sliced ​​leeks, along with 1 1/2 liters of water, salt, and peppercorns. Remove the meat from the shin and chop very finely. Brown it in butter with a finely diced onion, and season with salt and pepper. Set aside. Strain the broth through a sieve, reserving only the clear broth and setting it aside. Peel and quarter the beetroot, place it in a saucepan, add enough water to cover the beetroot, add salt and vinegar, and simmer until the beetroot is soft. Use only the beetroot water. Set aside. Make pasta dough from flour, eggs, salt, and oil. Let it stand warm for 1/2 hour. Roll out the dough and cut out squares measuring approximately 5×5 cm. Place a teaspoon of the meat mixture onto each square, brush the edges of the pasta dough with egg yolk, and press together to form a triangle. Glue the two points together to form a little ear. Simmer the ears in salted water for about 10 minutes, then remove and deglaze with cold water. Pour the beetroot water into the broth and add the ears. This recipe is a bit complicated, but it’s a poem. I make this soup for special occasions, and of course, it’s always there for Christmas Eve dinner.