Name: Hearty Pelmeni Soup with Leeks and Carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 tbsp olive oil or butter; 1 large leek, white and light green parts only, sliced into half-rounds and washed thoroughly; 2 medium carrots, peeled and thinly sliced into rounds or half-moons; 2 garlic cloves, finely chopped; 1.5 litres good-quality beef, chicken or vegetable stock; 1 bay leaf; 450 g frozen pelmeni, meat or vegetarian; salt and freshly ground black pepper, to taste; 1 handful fresh dill and parsley, finely chopped; sour cream (smetana), to serve; dark rye bread, sliced, to serve

Method

Heat the olive oil or butter in a large saucepan or casserole over a medium heat. Add the leeks and carrots and cook for 6–8 minutes, stirring occasionally, until the leeks are soft and translucent and the carrots begin to soften. Stir in the garlic and cook for 1 minute more until fragrant.
9 mins
Pour in the stock and add the bay leaf. Bring to the boil, then reduce the heat to low, cover and simmer for 10–12 minutes until the carrots are tender.
12 mins
Turn up the heat to bring the soup back to a gentle boil. Add the frozen pelmeni, stirring gently so they don't stick to the bottom. Cook for 5–7 minutes (or according to the packet instructions) until the dumplings rise to the surface and are cooked through.
7 mins
Take the pan off the heat and discard the bay leaf. Stir in most of the dill and parsley, keeping some back for garnish. Season generously with salt and black pepper.
Ladle the hot soup, with plenty of dumplings, leeks and carrots, into deep bowls. Top each with a dollop of sour cream, a sprinkle of the remaining herbs and some black pepper. Serve immediately with dark rye bread on the side.

Serving suggestions

Ladle into deep bowls with plenty of dumplings and vegetables, then top each serving with a generous dollop of sour cream (smetana), the reserved herbs and a grind of black pepper. Serve straight away with slices of dark rye bread.

Cook’s tips

Don't overcook the pelmeni: keep an eye on them in the hot broth so they don't turn soggy. They are done shortly after they float to the top.

Clean the leeks well, as grit hides between the layers. Slice them first, then swish them in a bowl of cold water and drain well before cooking.