Chicken Pelmeni & Tomato Soup
Ingredients:
Potatoes, onions, garlic, carrots, bell peppers (any color).
Tomato soup (condensed or ready-to-use), or chicken broth with tomato paste.
Salt, black pepper, other herbs and or spices you like (paprika, cayenne, etc.) Optional: Fresh lemon juice, dill, parsley
Instructions:
Shred onions, mince garlic, dice carrots and peppers. Cut potatoes into bite-sized cubes.
In a large pot, sauté onions until softened. Add garlic, carrots, and peppers, cooking for a few more minutes until slightly softened.
Add your choice of tomato soup or chicken broth. If using broth, stir in a tablespoon or two of tomato paste. Bring to a boil.
Add salt, pepper, and your desired spices to taste.
Add the potatoes and pelmeni to the pot. Bring back to a boil, then reduce heat to a simmer.
Simmer until potatoes are tender and pelmeni are cooked through. This usually takes around 15-20 minutes.
Finish with a squeeze of lemon juice and chopped fresh dill or parsley (or both!).
Spice it up: Like heat? Add a pinch of red pepper flakes or some hot sauce.
Make it a meal: Serve your pelmeni soup with a side of crusty bread for dipping and cut fresh veggies to round out the meal nicely.
