Pelmeni Soup (Russian Dumpling Soup)

1. 1 Pelmeni (meat dumplings)pack 800 g ≈ $8.00 120 g
2. 2 Potatoes≈ $2.19 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
9. 9 Bouillon cubes to taste

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

Method

1. Peel and cut the potatoes² into 1.5–2 cm cubes; finely chop the onion⁴ and grate the carrot³ on a box grater.

2. Bring 500 ml of water to a boil in a pot, add a bouillon cube and the potatoes²; simmer over medium heat for 8 minutes until slightly tender.

3. Meanwhile, sauté the onion⁴ and carrot³ in oil over medium heat for 4–5 minutes until soft and lightly golden.

4. Add the sautéed vegetables, a bay leaf, and the pelmeni¹ to the pot; stir to combine.

5. Simmer over medium heat for 7–8 minutes after boiling until the pelmeni¹ float and are hot through, and the potatoes² are tender.

6. Season with salt to taste, remove the bay leaf, ladle into bowls, and sprinkle with chopped fresh dill⁵.