Schnucki`s Beetroot Soup with Pelmeni
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 large carrot
- 1 large potato (s)
- 4 tablespoon oil
- 1 clove garlic
- 6 scoops beetroot, pre-cooked, vacuum-sealed
- 750 ml broth
- 1 pack dumplings (pelmeni)
- 200 g sour cream
- 2 tablespoon mustard
- 0.5 ½ bunch dill
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the onion, carrot and potato and cut into cubes. Heat the oil in a saucepan and steam the vegetables for about 5 minutes.
- Peel and crush the garlic and add to the vegetables. Take the beetroot out of the packaging, cut into cubes, add and pour in the broth. Add the frozen pelmeni to the pot and simmer for about 20 minutes.
- Fold in 150 g sour cream and season with salt, pepper, mustard and nutmeg. Serve the soup garnished with the remaining sour cream and dill.
- If you like, you can also use homemade pelmeni.
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