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Russian Pelmeni Soup
Tiny meat dumplings served in a clear broth with butter and dill — Russia's most comforting winter soup.
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1 hrPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 1 pack frozen pelmeni (or homemade)
- 1.5 litres beef or chicken stock
- 1 bay leaf
- 3 tbsp butter
- Dill, parsley
- Soured cream and vinegar to serve
Instructions
- Bring stock to a simmer with bay leaf.
- Drop in pelmeni from frozen; cook 6-8 minutes until they float.
- Stir in butter, dill and parsley.
- Serve in deep bowls.
- Each diner adds soured cream and a splash of vinegar.
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Tara’s tips
- Use frozen pelmeni — they hold shape better.
- A splash of vinegar at the table is traditional.
Serving suggestions
- Eat with spoon for soup, fork for dumplings.
Storage & reheating
Best fresh; pelmeni freeze raw.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Use mushroom dumplings and vegetable stock.
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