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Russian
Tea Room Tortellini Soup |
I used to order this for lunch at a little Russian restaurant
on Clement Street in San Francisco. The Russian name is, I believe,
Pelmeni.
Cook tortellini (I usually use fresh, chilled, any filling is fine)
in boiling water until tender.
In a separate pan bring canned Campbell’s chicken broth to
a boil and add about a teaspoonful of dried dill.
Put hot tortellini in a bowl pour in hot chicken broth, place a
heaping tablespoon of sour cream in the middle.
Sprinkle a little more dill on top and serve.
-Kate
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