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 |