- Pasta-tomato - 1 st. a spoon
- Onions - 2 Pieces
- Pepper and salt - - To taste
- Dark beans - 2 Cups
- Horseradish root - - To taste
- Pig ears - 2 pieces
- Hops-Suneli - 2 Pieces
- Garlic - 4 Teeth
- Leaf bay - 4 pieces
- Sour cream - 3 st. spoons
- Pepper peas - 10 pieces
1. Beans soak in the evening (pour hot water), in the morning we drain the water, wash the beans, pour it into a pan or cauldron, fill it with fresh water. After boiling, be sure to drain the water and a new one, set the beans to be brewed. Beans are better to cook, changing the water three to four times (to better remove unnecessary substances). 2. On the bends cut the pork ears, we clean them well, they can be smeared on an open fire, and under the running water they are well washed. 3. We put ears in a pan and fill it with water. After the water boils, merge it. We wash our ears, removing the rest of the foam, and set to cook. After the water boils, add bay leaf, onion and pepper-peas. Cook ears for about an hour, then cool and cut them. 4. Clean the large onion and clean it, then cut into rings. To golden color, on a hot frying pan fry onion rings. 5. Prepare the sauce: mix the tomato paste with sour cream, pepper, salt, pressed garlic and add hops-suneli. Add grated horseradish. Sauce is well beaten, until a homogeneous mass. 6. Grilled onion mixed with sliced ears and beans, a little salt and mix. Spread in a plate. Add the sauce and a little greens. The dish is ready.
Servings: 6