Barszcz with Pierogi

1 kg beetroot
1 l clear soup (fresh or made of beef stock cube)
2 tablespoons lemon juice or vinegar
2-3 dried mushrooms
2 cloves of garlic
2 teaspoons marjoram
salt, pepper
pimento (allspice), bay leafs
some sugar

stuffing

1 kg mushrooms (e.g. 800 g Champignon mushrooms with some dried boletus)
1 onion
1 egg
salt, pepper

pasta

500 g flour
300 ml warm water
1 tablespoonfull oil
some salt

Boil the beetroots in water for one hour, peel and grate, and then add to the cold soup. Add half of all the spices mentioned (whole clove of garlic) and leave in the refridgerator for 24 hours. Strain, add the remaining half of the spices (this time push garlic through a garlic press) to the red soup, and boil gently for about 30 minutes. Finally strain once more.

stuffing

Put the dried boletus into some water over night, then boil for 30 minutes and cut into small pieces. Grate the champignon mushrooms. Cut the onion and brown in a pan, add champignon mushrooms, boletus and spices and stew until the water is gone. Let it cool and mix with the raw egg.

pasta

Mix ingredients and knead well.

Roll out a portion of dough at a time to a thickness of 1-2 mm. Cut out with a round shape cookie cutter or a glass. Fill them with teaspoons full of mushrooms and close the pastry around. The edges look nicer if twisted around. Boil in water for about 5 minutes and serve with Barszcz (beetroot soup).