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Beetroot Kubbeh Soup
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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âKeep your hands wet when shaping the kubbeh to prevent sticking.
- âIf the soup becomes too thick, add a little more water or broth.
- âThis soup can be made ahead of time; reheat gently.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.