Pelmeni Dumpling Soup

Ingredients

• Soup pot
• Ingredients 1X 2X 3X
• 1 tbsp olive oil
• 1 tbsp butter
• 1 leek, sliced
• 1 carrot, cut lengthwise and sliced
• 1 stalk celery
• 1 clove garlic
• 2 sprigs fresh thyme, leaves only, or 1/2 tsp dried thyme
• 1½ litres / 6 cups chicken stock
• salt and pepper to taste
• 1 bay leaf
• 1 lbs / 1/2 kg frozen pelmeni dumplings, or tortellini, Chinese dumplings
• 1 tbsp fresh parsley, chopped
• 125ml / 1/2 cup sour cream

Steps

1. In a soup pot, saute sliced leeks, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes. Add the chicken stock, 1 bay leaf and bring to a boil. Season with salt and pepper.

2. Add the pelmeni dumplings and stir to ensure they are not stuck to the bottom of the pot. The dumplings will float after approximately 5 minutes (could be longer if larger size). Once they float cook for 3 minutes longer. Take one out and cut in half to test for doneness. The dough should be cooked all the way through. Sprinkle the soup with fresh chopped parsley before serving. Serve with sour cream on the side.