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1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

2. In a large saucepan over medium heat, bring chicken stock to a boil. Reduce heat to low, add garlic, ginger, carrots and simmer for 2-3 mins.

3. Turn heat off, add pelmeni and stir in spinach, onions and soy sauce.

4. Divide in soup bowls and serve hot.

1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

2. In a large saucepan over medium heat, heat oil and sauté onions, garlic and chilli for 2 minutes until onion and garlic have softened. Stir in turmeric and cook for another minute.

3. Stir in the chicken broth and coconut milk and bring to a boil. Reduce heat and simmer for 2-3 minutes. Turn off heat, add cilantro and perogies and stir well.

4. Divide in soup bowls and serve warm.

1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and place skillet and set aside.

2. Clean mushrooms and trim tough stems. Slice mushrooms about 1/8-inch thick.

3. In a large deep skillet, warm 2 tablespoons olive oil over medium high heat. Add onion and garlic season with salt and pepper and cook, stirring, until onion is soft and translucent, 2-3 minutes.

4. Add tomatoes and simmer for 10-12 minutes until they have melted and released their juice to a sauce consistency. Set aside.

5. In a separate skillet over high heat, add 1 tbsp. of oil. Add mushrooms and season with salt and pepper. Stir-fry mushrooms until lightly browned, 3 minutes. Lower the heat to medium and add thyme, sage and chilli flakes. Stir-fry for 1-2 more minutes.

6. Add mushroom to skillet with the tomato mixture, season with salt & pepper, stir well, and cook for 2-3 minutes. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute.

7. Add 1 cup vegetable broth and stir until thickened, about 1 minute. Gradually add 1 more cup of broth and cook for an additional 2 minutes. Sauce should have gravy-like consistency, thin with additional broth if needed.

8. Gently stir in perogies and sprinkle with parsley. Top with sour cream or crème fraiche.

*Use any of the savoury Pelmen Foods perogies.

1. Put flour, salt and pepper in a large Ziploc bag.

2. Heat oil over medium heat in a large dutch oven.

3. Place meat in bag with the flour and shake until well coated. Shake off meat pieces and add them to the oil and cook until nicely browned, stirring occasionally. Remove and set aside.

4. Add garlic and cook for one minute.

5. Add onions and cook for another minute.

6. Pour in red wine and simmer, scraping the bottom of the pan to release all the little bits. Let the wine reduce a little.

7. Add beef broth.

8. Return beef cubes to the pan.

9. Add carrots and celery.

10. Add in the bay leaf and salt and pepper to taste.

11. Simmer for one hour, stirring occasionally.

12. Add frozen perogies, bring back to a boil and cook for 5 minutes.

*Use any of the Pelmen Foods potato perogies for this recipe.

PREPARATION

1. In a large pot, melt butter with olive oil, add minced onions and sugar.

Cook on medium heat for 20 minutes stirring frequently until nicely caramelized.

2. Add garlic and cook for another minute.

3. Add flour and mix well.

4. Add white wine and beef broth, salt and pepper to taste and simmer for 30minutes.

5. Add frozen pelmeni, bring back to a boil and cook for 5 minutes.

6. Cut French baguette in 1 inch thick slices (use 2 slices per person).

7. Put slices on a baking sheet and add grated Gruyere cheese on top.

8. Place in the oven under broil until cheese melts and becomes bubbly.

9. To serve, place the bread either on top on the soup or on a side.

*Use any of the Pelmen Foods pelmeni for this recipe.

1. In a large saucepan cook bacon on medium heat until semi-crispy. Drain, leaving a few tablespoons of drippings with the bacon at the bottom of the pan.

2. Stir in garlic, onions and leeks. Cook until the onions are soft and translucent.

3. Add in tomatoes and chicken broth.

4. Bring to a boil and let simmer for 30 minutes.

5. Add frozen pelmeni and cook for 10 more minutes, stirring occasionally.

6. Garnish with chopped parsley and serve.

7. Optional: serve with a dollop of sour cream on top.

*Use one of the following Pelmen Foods products for this recipe:

• Pelmen Foods Chicken Pelmeni

• Pelmen Foods Siberian (Pork & Beef) Pelmeni

• Pelmen Foods Elite (Beef and Chicken) Pelmeni

• Pelmen Foods Deluxe (Pork, Beef and Chicken) Pelmeni