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I'm going to go ahead and phrase my comment in the form of an answer (just so there's something to accept or up/down moderate). My vote is for some form of beet. The more I think about it, the more I like the idea and think I'll try it myself when I get a chance. (I actually feel a little chagrin at claiming the idea since @SaUce mentioned borsch first. And ...

Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice. I understand that in ...

I think you've got a wide berth of possibilities but what's above seems pretty restricted. What you are listing above sounds like a pretty straight-forward Midwestern American chili. It has the features of the standard chili spices, beans and tomatoes, with a nice variety of meats. To try to engineer a Russian chili I would expect more indigenous foods. ...

Anything that is normally cooked by simmering / boiling in liquid can be cooked in a microwave in the same way, if your microwave can keep the liquid simmering. So for pelmeni just put them in a bowl of salted boiling water (use a kettle or the microwave to bring it to the boil first), bring back to a simmer and cook on high for the same length of time ...

It is possible, but considering the fact that the filling for pelmeni isn't pre-cooked (in any recipe that I've seen), you want to make sure to cook it thoroughly. You can place them in a microwave safe bowl with water and cook them for 9-12 minutes until done. You can also place pelmeni in a single layer on a plate. Cover with a wet paper towel or clean ...