Beetroot Kubbeh Soup Recipe
Servings: 8 yields
Ingredients
For the dumplings:
- 400 g 14oz Ground beef
- 2 tablespoons oil
- 1 Onion grated
- Salt
- Pepper
- Paprika
- 1 tablespoon Baharat
- ½ bunch Parsley chopped
- 3 cups 500g Semolina
- 1½ cups 360ml Water
For the soup:
- 2 tablespoons Oil
- 1 Onion large
- 3 Beetroots chopped
- 3 Celery stalks chopped
- 2 tablespoon Tomato paste
- 2 teaspoons Paprika
- 2 liters 8 cups Water
- 2-3 tablespoons Lemon juice
- Salt
- 2 tablespoons Sugar
Instructions
- DIRECTIONS
- Make the dumplings: in a large bowl stir semolina and 1/2 teaspoon salt. Add water and stir again until all parts of the semolina are covered with water. Let sit for 20-30 minutes to absorb the liquids.
- Meanwhile make the meat mixture: in a large bowl, place meat, chopped onion, chopped parsley, oil and spices. Mix well until all combined.
- Shape the kubbeh balls: with wet hands, take a small ball from the dough, flatten each ball, placing a 1-2 tablespoons of the meat mixture in the center and closing the dough around the meat. Arrange all the kubbeh balls. At this point you can freeze some of the balls for the next time.
- Make the soup: heat oil in a large pot over low-medium heat. Add chopped onions, sauté until translucent, add celery, beets, paprika, tomato paste and cook, stirring, for 1-2 minutes.
- Add sugar, salt, water and fresh lemon juice. Bring to a boil, reduce the heat to low, carefully drop the kubbeh into the hot soup, one at the time, without crowding them.
- Put the lid on and simmer for 40-60 minutes, if the soup become too thick, add some water.
- Turn the heat of and serve.
- You can freeze the kubbeh before boiling.
- Baharat is a middle eastern spice mix.