ReceptnaptárPelmeni in broth (Siberian dumpling soup)
Pelmeni in broth is one of the most loved ways to serve Siberian pelmeni: the dumplings cook in strong meat stock rather than water. That makes the soup tastier and the dumplings stay juicy in the broth. On cold days it is a quick and filling lunch.
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Method
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- Bring the stock to the boil with the sliced carrot, parsley root, whole onion and bay leaves and cook for 10 minutes.
- Remove the onion and bay leaves.
- Add the pelmeni to the hot soup and stir so they do not stick.
- Once they float, cook for another 4-6 minutes until done.
- Season with salt and pepper to taste.
- Ladle into deep bowls and serve with sour cream, dill and parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- A strong stock is the point; in a weak broth the flavour of the pelmeni is lost.
- You can add the pelmeni to the soup straight from frozen.
- At the table add a little vinegar or mustard, as tradition suggests.
Frequently asked questions
Can it be made vegetarian?
Yes, with mushroom or curd cheese pelmeni and vegetable stock.
How long does it keep?
It is not worth storing with the pelmeni in it because the dough turns soggy; keep the broth separate.
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