Pelmeni Soup

1. 1 Pelmeni (meat dumplings)pack 800 g ≈ $8.00 150 g
2. 2 Potatoes≈ $2.15 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Bay leaves to taste
7. 7 Sunflower oil 5 ml
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes², peel and dice them into roughly 2 cm cubes; peel the onion⁴ and carrot³, chop the onion finely, and grate or slice the carrot into thin semicircles.

2. Set a two-liter pot on the stove, pour in 450 ml of water, and bring to a boil over high heat.

3. Add the potatoes² to the boiling water and cook on high heat for about 8 minutes, until the potatoes are slightly soft but not falling apart.

4. Heat a skillet over medium heat, sauté the onion⁴ and carrot³ until soft and lightly golden; salt is not required at this stage.

5. Return the sautéed onion⁴ and carrot³ to the potatoes², add the dumplings and bay leaf; stir.

6. Reduce the heat to medium, simmer until the dumplings rise to the surface, then continue simmering for 7 more minutes until the dumplings are cooked through; check the dumplings for doneness by the expansion of the filling inside.

7. Taste the soup for salt and flavor; if needed, salt to taste, remove the bay leaf.

8. To serve: ladle into bowls, sprinkle with fresh dill⁵; serve with bread or homemade croutons.