Pelmeni Soup

Pelmeni are often eaten in broth as well as with butter, a favorite on cold days across Russia and Siberia. This version simmers a simple vegetable broth first, then cooks the pelmeni right in it, so the dumplings pick up flavor as they go.

Serves 4–6 · 35 minutes

Ingredients

• 1 package (16 oz) Siberian Pelmeni
• 8 cups chicken or beef broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh dill or parsley, chopped

Instructions

1. In a large pot, bring the broth to a boil.
2. Add the onion, carrots, celery, garlic, and bay leaf. Simmer for 10 minutes.
3. Add the pelmeni to the pot.
4. Cook according to package directions, usually 5–7 minutes, until the pelmeni float to the top and are cooked through.
5. Remove the bay leaf.
6. Season with salt and black pepper to taste.
7. Ladle the soup into bowls and garnish with fresh dill or parsley.

Serving tip

Serve with a dollop of sour cream and a slice of crusty bread.