Dumplings Soup / Soup with Pelmeni

A hearty bowl of soup isn’t only for comfort in the winter time or cold days, it is just as comforting any other day in any season. This soup recipe is very versatile and as with most dishes, the recipes vary from cook to cook and from region to region. My version of this soup is very simple. It doesn’t require any sauteing or any prep in advance. If you have pelmeni (dumplings) in your freezer, you can cook this soup any day.

Ingredients:

  • 6 large potatoes (cubed)
  • 1 small onion (diced or whole)
  • 1 medium carrot (cut in circles or cubed)
  • 1lb of pelmeni (dumplings)
  • 2 cloves of garlic (pressed)
  • 2.5L of water (10cups)
  • 2-3 bay leaves
  • 4 Bouillon cubes
  • Salt + Pepper to taste
  • Greens to taste ( dill, parsley & scallions)

Instructions:

  1. Peel, wash and cube the potatoes and add to a deep pot together with diced onion and cut carrot.
  2. Add water, bouillon cubes, bay leaves, salt and pepper to taste and bring the water to a boil. Cook the potatoes until they are semi done. Give the liquid a taste and add more salt and pepper if needed.
  3. At this time add the dumplings (pelmeni) and cook for additional 10-15 minutes or until the dumplings float and are cooked through.
  4. Add pressed garlic, chopped greens and turn off the heat

There are many different varieties of dumplings whether you’re using store bought or home made, whichever you use be sure to stay near not to over cook them or else they may fall apart and leave you with a mushy mess.

You know your dumplings are cooked through once they are puffy and float.

Enjoy!

If you make this recipe I’d love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

5 from 2 votes
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Dumpling Soup / Soup with Pelmeni

Author Alena’s Home Cooking

Ingredients

  • 6 large Potatoes cubed
  • 1 small Onion diced or whole
  • 1 medium Carrot cut in circles or diced
  • 1 lb Pelmeni (dumplings)
  • 2 cloves Garlic pressed
  • 2.5 L water (10 cups)
  • 2-3 pcs Bay leaves
  • Greens to taste (dill, parsley, scallions)
  • Salt + Pepper to taste

Instructions

  1. Peel, wash and cube the potatoes and add to a deep pot together with diced onion and cut carrot.

    Add water, bouillon cubes, bay leaves, salt and pepper to taste and bring the water to a boil.

    Cook the potatoes until they are semi done. Give the liquid a taste and add more salt and pepper if needed

    .At this time add the dumplings (pelmeni) and cook for additional 10-15 minutes or until the dumplings float and are cooked through.

    Add pressed garlic, chopped greens and turn off the heat

    Note** You know the dumplings are ready once they are puffy and float.

2 Comments

  • Jessica krikyn

    5 stars
    Loved this soup recipe. It is a perfect amount of broth and vegetables. So comforting for those cold rainy days. On my cooking rotation

  • Irina S.

    5 stars
    Super simple to make! I love the unique combo of pelmeni in a soup (never tried it before). I always have frozen Pelmeni, carrots, and potatoes in the house; I feel this will be a fall-back meal if I can’t think of what to make for dinner.

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