Vegetarian Kubbeh in Beet Soup
Enjoy a vibrant, tangy, and comforting bowl of semolina kubbeh dumplings simmered in a rich, ruby-red beet broth.
Ingredients
- •1 cup fine semolina (180g)
- •1/2 cup water (120ml), plus extra if needed
- •1/2 teaspoon salt
- •1 tablespoon olive oil
- •1 cup finely chopped mushrooms (100g)
- •1/2 cup finely chopped walnuts (50g)
- •1 small onion, finely minced
- •1/4 teaspoon ground allspice
- •1/4 teaspoon black pepper
- •4 medium beets, peeled and cut into wedges
- •1 medium onion, chopped
- •2 cloves garlic, minced
- •6 cups water or vegetable broth (1.5 liters)
- •2 tablespoons lemon juice
- •1 tablespoon sugar
- •1 teaspoon salt
- •Fresh parsley or dill for serving
Instructions
- 1
In a mixing bowl, combine the semolina, salt, and 1 tablespoon of olive oil. Gradually add the water and mix with your hands until a soft, pliable dough forms. Let it rest for 10 minutes.
- 2
For the filling, heat a small skillet with a splash of oil and sauté the minced onion until translucent. Add the mushrooms and cook until their moisture evaporates.
- 3
Stir in the chopped walnuts, allspice, and black pepper. Remove from heat and let the mixture cool completely.
- 4
To shape the kubbeh, wet your hands, pinch off walnut-sized pieces of dough, flatten them into discs, place a teaspoon of filling in the center, and seal the dough around it into an oval shape.
- 5
For the soup, place the beets, chopped onion, and garlic in a large pot with the water or vegetable broth. Bring to a boil, then reduce heat and simmer until the beets are tender, about 20 minutes.
- 6
Add the lemon juice, sugar, and salt to the beet soup, adjusting to achieve a pleasant sweet-and-sour balance.
- 7
Gently drop the prepared kubbeh dumplings one by one into the simmering beet soup.
- 8
Simmer gently uncovered for about 20 minutes until the kubbeh float to the top and the dough is tender.
- 9
Serve hot, garnished with freshly chopped herbs.
💡 Chef tips
- Keep your hands slightly damp with water while shaping the kubbeh to prevent the semolina dough from sticking to your fingers.
- You can freeze the uncooked shaped kubbeh on a tray before transferring them to a bag, and drop them directly into the boiling soup later without thawing.
- For an even richer flavor, roast the beets before adding them to the soup pot.
✅ How it should turn out
The finished dish features tender, savory dumplings swimming in a deeply colored, sweet-and-sour beet broth that is both earthy and aromatic.