Beetroot Kubbeh Soup

Name: Beetroot Kubbeh Soup
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 6
Cuisine: Israel
Ingredients: 400 g Ground beef (for the dumpling filling); 500 g Semolina (for the dumpling dough); 360 ml Water (for the dumpling dough); 2 large Onion (1 grated for filling, 1 chopped for soup); 0.5 bunch Parsley (chopped, for filling); 2 tbsp Oil (for filling and soup base); 1.5 tsp Salt (divided); 0.5 tsp Pepper; 2 tsp Paprika; 1 tbsp Baharat spice blend; 3 medium Beets (peeled and chopped); 3 medium Celery stalks (chopped); 2 tbsp Tomato paste; 2 liters Water or vegetable broth; 2 tbsp Lemon juice; 2 tbsp Sugar

A hearty and flavorful Jewish-Iraqi dish popular in Israel, especially during winter. This soup features semolina dumplings (kubbeh) filled with a spiced meat mixture, simmered in a vibrant beetroot broth.

준비 시간45 minutes

조리 시간1 hour 30 minutes

총 시간2 hours 15 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Prepare the dumpling dough: In a large bowl, combine semolina and 1/2 tsp salt. Gradually add water, stirring until a soft, pliable dough forms. Let rest for 20-30 minutes.
2
Prepare the meat filling: In another bowl, mix ground beef, grated onion, chopped parsley, 1 tbsp oil, paprika, Baharat spice blend, 1/2 tsp salt, and pepper. Mix well.
3
Shape the kubbeh: Wet your hands. Take a walnut-sized piece of dough, flatten it into a thin circle. Place a tablespoon of meat filling in the center. Carefully enclose the filling with the dough, forming a smooth ball. Repeat with remaining dough and filling. You can freeze some kubbeh at this stage for later use.
4
Start the soup base: Heat 1 tbsp oil in a large pot over medium heat. Add chopped onion and sauté until translucent. Add chopped beets, celery, and tomato paste. Cook for 1-2 minutes, stirring.
5
Simmer the soup: Add 2 liters of water (or broth), sugar, 1 tsp salt, and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-60 minutes, or until vegetables are tender.
6
Cook the kubbeh: Carefully drop the formed kubbeh into the simmering soup, one by one, without overcrowding the pot. Cover and continue to simmer for 20-30 minutes, or until the kubbeh float and are cooked through.
7
Serve: Ladle the hot soup with kubbeh into bowls. Adjust seasoning if needed.

요리 기록 추적

💡 전문가 팁

✓Keep your hands wet when shaping the kubbeh to prevent sticking.
✓If the soup becomes too thick, add a little more water or broth.
✓This soup can be made ahead of time; reheat gently.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a vegetarian version, omit the meat filling and use a mixture of sautéed mushrooms, lentils, and spices.
Some variations include adding other vegetables like carrots or potatoes to the soup base.