Clear Soup with Pelmeni

Dill, fresh, chopped o. Parsley Yield: filling 350 g g meat, h, half beef, half pork Yield: dough.

(Pelmeni: Russian ravioli) Stuffing: put the meat with the onions through the grinder twice. Mix well with a little water, pepper and salt. Dough: beat the egg in flour, add water, season with salt and knead to a fairly firm dough. Roll it out thinly and cut out circles with a glass. Pelmeni: place a heap of filling on each circle, fold in a crescent shape and press the edges firmly together. Swish the pelmeni in hot water for a few seconds to wash off the flour.

Before serving, place the pelmeni in the beef broth and bring to a brief boil.

Sprinkle with dill (or parsley) to taste.

Mass: 4

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