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Pelmeni Dumpling Soup finished dish

Pelmeni Dumpling Soup

Recipe card for Pelmeni Dumpling Soup.
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Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 leek, sliced
  • 1 carrot, cut lengthwise and sliced
  • 1 stalk celery
  • 1 clove garlic
  • 2 sprigs fresh thyme, leaves only or ½ tsp dried thyme
  • 1.5 liters (6 cups) chicken stock
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 lb (0.5 kg) frozen pelmeni dumplings or substitute with tortellini or Chinese dumplings
  • 1 tbsp fresh parsley, chopped
  • ½ cup (125 ml) sour cream

Method
 

Preparation
  1. Heat olive oil and butter in a soup pot over low heat. Add sliced leeks, celery, carrots, garlic, and thyme. Sauté for 5 minutes until softened.
  2. Pour in chicken stock and add the bay leaf. Season with salt and pepper, then bring to a boil.
  3. Add frozen pelmeni dumplings, stirring to prevent sticking. Cook until dumplings float (about 5 minutes), then simmer for an additional 3 minutes. Test one to ensure it’s fully cooked.
  4. Sprinkle soup with fresh parsley before serving. Offer sour cream on the side for stirring into the soup as desired.

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