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Soup with dumplings and potatoes

Soup with Dumplings and Potatoes

A hearty, rich soup for the dinner table. You don't have to use store-bought dumplings here — homemade pelmeni work beautifully. I usually keep a stash on hand for occasions like this: I make small pelmeni sized just right for soup and keep them in the freezer.

sharlis

Recipe author

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Composition / ingredients

Servings:

Water

Potatoes

Pelmeni

300

Carrot

Onion

Vegetable oil

Butter

Fresh herbs

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 36 % 4 g

Carbohydrates 55 % 6 g

66 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

Peel, wash, and cut the potatoes into medium cubes. Peel the carrot and grate it on the coarse side of a box grater. Peel the onion and chop it as finely as you can.
Step 2:

Pour cold water into a pot, add a little salt, and add the potatoes. Starting them in cold water builds a flavorful potato broth, and salting early helps the cubes hold their shape instead of falling apart. Set the pot over medium heat, bring it to a boil, skim off any foam, and cook the potatoes for 10 minutes.
Step 3:

Make the sauté. Heat the vegetable oil in a skillet, add the onion, and cook over medium heat, stirring, for 3 minutes.
Step 4:

Add the carrot to the onion and cook, stirring, for another 5 minutes. You can cook the vegetables a little longer if you like — just go by how they look.
Step 5:

Add the frozen pelmeni to the pot with the potatoes and stir. Let the water return to a boil and cook the soup over medium heat until the dumplings float to the top — about 5 minutes. I used medium pelmeni. You can use the tiny soup-sized ones or larger dumplings instead; the total cooking time depends on their size. Either way, no more than 5 minutes should pass after they float — small ones come up a little sooner, large ones a little later.
Step 6:

Once the pelmeni have floated and cooked for the time above, stir the onion-and-carrot sauté into the pot and season with a little more salt and pepper to taste. You can add a soup seasoning blend, or swap the black pepper for a mix of ground peppers. Add the butter to round out the flavor and bring the soup back to a boil.
Step 7:

Stir in chopped green onion and dill, then turn off the heat. The soup is ready!

I like to serve this soup with a dollop of sour cream. Instead of adding the fresh herbs straight to the pot, you can spoon them into each bowl or pass them at the table. This soup is at its best eaten right after it's made.