Pelmeni Soup (Russian Dumplings Soup)

by Alyona's Cooking
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Not only is this Pelmeni soup very quick to make but it’s so flavorful and quite healthy as there is no oil or frying involved.  Pelmeni (meat dumplings) and spices are added to a delicious onion broth and boiled until al dente. If you ever attended a Slavic church potluck supper, you may have tried this light and tasty soup among the many dishes. It’s so simple and easy to make and requires only a few ingredients. You can certainly use pre made frozen pelmeni from your local Slavic grocery store, however there’s nothing like homemade pelmeni, so I highly recommend making your own. If you never tried a Russian dumpling soup now is the time to try this light and flavorful soup. This soup takes a total of 20 minutes to cook and is very satisfying. Serve with bread and enjoy!

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Ingredients for Russian Dumpling soup:

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How to make Pelmeni Soup:

In a large pot, bring 11 cups of water to a boil over high heat. Add a peeled onion and 2 bay leaves to the boiling water; reduce heat to med-high heat and boil for 15 min.

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After onion and bay leaves have boiled for 15 min add frozen pelmeni, salt, vegeta, and ground black pepper; continue boiling for 5 min. DO NOT cook the dumplings (pelmeni) more than 5 min, otherwise they will get overly soft and may fall apart, we want al dente dumplings.

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After 5 minutes turn off the stove and add minced garlic and fresh dill. Cover and set pot aside. Allow soup to sit for a few minutes for flavors to meld well together.

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pelmeni soup-2

4 from 3 votes

Pelmeni Soup (Russian Dumplings Soup)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings
Author: Alyona's Cooking
Not only is this Pelmeni soup very quick to make but it's so flavorful and quite healthy as there is no oil or frying involved.  Pelmeni (meat dumplings) and spices are added to a delicious onion broth and boiled until al dente.
Print Recipe Review

Ingredients

  • 11 cups water
  • 4 1/2 cups frozen pelmeni
  • 1 onion
  • 2 bay leaves
  • 1 clove garlic
  • 2 tbsp vegeta all-purpose seasoning
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup fresh dill

Instructions

  • In a large pot, bring 11 cups of water to a boil over high heat.
  • Add a peeled onion and 2 bay leaves to the boiling water; reduce heat to med-high heat and boil for 15 min.
  • After onion and bay leaves have boiled for 15 min add frozen pelmeni, salt, vegeta, and ground black pepper; continue boiling for 5 min.
  • After 5 minutes turn off the stove and add minced garlic and fresh dill. Cover and set pot aside. Allow soup to sit for a few minutes for flavors to meld well together.
  • Serve
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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4 comments

Caroline Moore December 12, 2018 - 2:52 am

4 stars
I made delicious Pelmeni soup – but I worry that the dumplings will disintegrate if stored and reheated in the broth. I pulled them out with a slotted spoon… so I can reintegrate them tomorrow lunch at work. Any thoughts or tips on keeping the pelmeni whole as leftovers?

Reply
Alyona's Cooking December 12, 2018 - 11:08 am

Hi Caroline, slightly undercooking the dumplings (but yet pretty much done which is about the 5 minutes from the time you throw them in not counting bringing the water to a boil again) is key to having al dente dumplings during and after the soup has been made. If you make my pelmeni recipe the dough should not fall apart on you unless you overcook it extremely, as my dough holds together pretty firmly. Since pelmeni dough varies from recipe to recipe, some can be pretty delicate if that was the case cooking to al dente and removing could possibly reintegrate them.

Reply
olga October 1, 2015 - 12:51 am

When you say boil plemeni for 5 minutes, do you start the 5 mins after they all rose to the top and boiling? Because it takes a while for them to start boiling. Or 5 mins start right when you place into the water?

Reply
Alyona's Cooking October 1, 2015 - 7:52 am

Hi Olga, Boil the pelmeni 5 minutes, from the time you throw them in. They will fluff up more after the soup is done since they will be sitting in hot water. You don’t want to fully cook the pelmeni as they can fall apart, so slightly undercooking and letting them sit in the soup will make them al dente. They won’t be raw just firm to the bite and that’s what we want:) Let me know how the soup turns out!

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