Pelmini Soup

 1 small head green cabbage, chopped

1 yellow onion, chopped

1 large carrot, peeled & chopped 

3 cloves garlic, minced

3 Tbs tomato paste

1/4 cup white wine vinegar

1 tsp smoked paprika

1 Tbs dried dill weed

1 tsp fennel seeds 

1 tsp caraway seeds

4 cups veggie or chicken broth 

1/2 pound frozen pelmini (we use chicken & pork stuffed)

Sour cream & black pepper to top

Bread on side if desired 

In a large soup pot, saute onions, cabbage, and carrots in a little oil over medium heat approximately 10 minutes, stirring often. 

Add garlic & tomato paste & saute another minute. 

Deglaze pot with vinegar then add spices & saute until vinegar mostly evaporated  

Add broth & simmer at least 20 minutes, uncovered, adding water if it gets too dry

15 minutes before ready to eat, stir in frozen pelmini, cover pot & simmer 15 minutes, stirring occasionally & add water if pelmini soak up too much broth

Serve w a dollop of sour cream, black pepper, & a side of crusty bread