Beet Kubbeh Soup
A vibrant, sweet and tangy Iraqi-Jewish classic featuring tender semolina dumplings nestled in a rich, ruby-red beet broth.
Ingredients
- •2 tablespoons vegetable oil
- •1 large onion, finely diced
- •4 large beets, peeled and diced
- •2 stalks celery, sliced
- •6 cups vegetable broth
- •2 tablespoons sugar
- •3 tablespoons lemon juice
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 cup fine semolina
- •1/2 cup water
- •1/2 pound ground beef
- •1 small onion, grated
- •1/2 teaspoon baharat spice blend
- •1/4 cup chopped fresh parsley
Instructions
- 1
Heat oil in a large pot over medium heat. Sauté the diced onion, beets, and celery until softened, about 8 minutes.
- 2
Pour in the vegetable broth, sugar, lemon juice, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- 3
While the soup simmers, prepare the kubbeh dough by mixing semolina and water in a bowl until a pliable dough forms; let it rest for 10 minutes.
- 4
In a separate bowl, mix the ground beef, grated onion, baharat, and parsley.
- 5
Take a small amount of dough, flatten it in your palm, place a teaspoon of the meat mixture in the center, and fold the dough over to seal it into a smooth ball.
- 6
Gently drop the prepared kubbeh balls into the simmering soup.
- 7
Continue to simmer the soup for another 20-25 minutes until the kubbeh are cooked through and float to the surface.
💡 Chef tips
- If the dough is too sticky, wet your hands with cold water before shaping the kubbeh to prevent sticking.
- You can prepare the soup base a day in advance and add the kubbeh right before serving for the best texture.
- Leftover kubbeh soup stores perfectly in the refrigerator for up to 3 days and often tastes even better the next day as the flavors meld.
✅ How it should turn out
The soup should be a deep, brilliant magenta color with a perfect balance of sweet and sour, while the kubbeh dumplings should be tender on the outside with a savory, spiced meat center.