Pound eggs with sugar until of white colour, add sour cream and poppy-seeds. Set aside for 10-15 minutes and add flour mixed with soda. Quickly knead pastry and pour in into a buttered baking form.

Bake for 30-35 minutes over 440 °F (220 °C). Check readiness with a wooden splinter.

Unmold the pie, put on a plate, let cool, and sprinkle with powdered sugar.