Russian Borscht with Homemade Chicken Pelmenis

For the soup, chop the onion, cabbage, carrots and beet. Sauté onion in oil, add vegetables, fry briefly and deglaze with soup stock. Season with salt, pepper, tomato paste and caraway seeds and let the soup simmer until the vegetables are soft. In the meantime, knead a dough from flour, water and salt in a mixer (knead for about 15 minutes), then shape into balls by hand, brush with olive oil and let rest in the refrigerator for half an hour. Then let the mixer knead again for about 10 minutes, form balls again, brush with olive oil and let rest again in the refrigerator. Then cut out palm-sized circles from the dough. Finely chop or mince the chicken and mix with salt, pepper, garlic and finely chopped parsley. Gently press the ends of the dough together with a fork so that the mixture does not swell. When the vegetables are cooked in the soup, place the dumplings in the soup and serve hot with a dollop of cream mixed with vinegar.

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