Potato soup with pelmeni
The potato soup is thick and hearty thanks to the pelmeni, so you definitely won't feel hungry at night. You can choose the filling for the pelmeni according to your taste. You can also use tortellini.
Ingredients · Servings For 4 people
- 1 handful of dried mushrooms
- 2 tbsp butter
- 1 onion
- 2 cloves garlic
- 2 tbsp plain wheat flour
- 1 l vegetable broth
- 2 pcs carrots
- 3 pcs potatoes
- 250 g pasta
- 500 g baby spinach
- 125 ml cooking cream
- 1 handful of gouda
Method · 50 min
- Put the mushrooms in a saucepan, cover with water and let them boil. In a larger pot, heat the butter and fry the onion and garlic until translucent, then sprinkle with flour and fry for a while, stirring. Pour in the mushrooms and the water they were cooked in (if the mushroom broth has foamed, skim it off), add the vegetable broth, carrots and potatoes. Bring to the boil.
- Let it cook until the vegetables start to soften then add the pelmeni and cook for about 5 minutes until they float to the surface. Add the spinach and cream to the soup and heat for a few minutes until the spinach is wilted. Finally, let the cheese melt in the soup. Season with salt and pepper and serve with bread. SOMETHING EXTRA Frozen pelmeni are sold in Russian specialty stores, you can choose any filling. They can also be replaced with fresh tortellini.