Red borsch with ravioli

500 ml sour beet juice, 5 beetroots, 1 parsnip, 1 onion, 1 piece of celerian, 60 g dried cep mushrooms, 150 ml red wine, 2 tablespoons lemon juice, 1 teaspoon honey, 1 bay leaf, 4 grains allspice, 2 garlic cloves, salt, pepper, 1 teaspoon sugar and 1/2 1 water.

RAVIOLI : 150 g flour, 1 egg, 1 tablespoon water, salt.

STUFFING : finely chopped cooked mushrooms, 1 finely chopped onion, 1 tablespoon butter, 1 tablespoon bread crumbs, 1 egg, salt, pepper

Rinse the mushrooms, cover with 2 litres of warm water and leave to soak for 3 hours. Cook the mushrooms, add vegetables, butter, salt and peppercorns. Cook for 30 min. Prepare pasta flakes: sift the flour into a mixing bowl. Add egg, salt and water, mix well, divide the dough into two, roll out thinly, roll up and cut into 1 cm thick strips, add the flakes to the boiling water. Bring the stock back to boil, add lemon juice, mushrooms and cooked pasta flakes. Serve immediately.