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Cabbage Soup with Stuffed Pasta
(0 votes)
Difficulty:
moderate
Preparation:
50 min.
Preparation
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Ingredients
for
6
- Ingredients
- 1 onion (diced)
- 1 Tbsp butter
- 1 bay leaf
- 1 ⅔ cups potatoes (diced)
- 3.333 cups Beets (diced)
- 4 cups vegetable stock
- 1 tsp dried marjoram
- 2 Tbsps Red wine vinegar
- For the pelmeni (pasta pockets)
- 1.333 cups flour
- 1 egg
- 0.333 cup water
- ⅔ cup Beef
- ¾ cup Pork
- ½ onion
- 2 garlic cloves
- 2 Tbsps Meat stock
Preparation
Preparation steps
1.
Fry the onions in hot butter. Add the bay leaf, potatoes and beetroot. Quench with the vegetable stock and stir in the marjoram. Bring to the boil and then simmer for approx. 25-30 minutes.
2.
Remove the bay leaf, puree the soup and season with salt, ground black pepper and vinegar.
3.
To make the pasta pockets, knead the flour, eggs, water and a pinch of salt into a smooth dough and roll it out thinly (max. 2 mm) onto a floured work surface. Cut out 5 cm circles.
4.
Put the meat, onions and garlic through a mincer. Stir in the stock until the mixture takes on a smooth consistency and season with salt and ground black pepper.
5.
Place portions of the filling on the dough circles, brush the edges with egg white, fold in half and press the edges together to create half-moon shapes. Then fold the ends towards each other and twist together to form tortellini-like shapes.
6.
Cook the pasta pockets in boiling salt water for about 6 minutes. Serve the soup in preheated bowls, add the pasta pockets and serve hot.
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