Shavuot Kubbeh (Semolina Dumplings in Beet Soup)
A vibrant, ruby-red beet soup featuring delicate semolina dumplings, traditionally enjoyed during Shavuot for its festive color and comforting texture.
Ingredients
- •1 cup fine semolina (160g)
- •1/2 cup water (120ml)
- •1/2 teaspoon salt
- •1 tablespoon vegetable oil
- •3 large beets, peeled and diced
- •1 onion, finely chopped
- •2 cloves garlic, minced
- •6 cups vegetable broth
- •1 tablespoon lemon juice
- •1 tablespoon sugar
- •1/2 teaspoon ground allspice
- •Salt and black pepper to taste
Instructions
- 1
In a medium bowl, combine the semolina, salt, oil, and water. Mix until a soft dough forms, then cover and let it rest for 20 minutes to hydrate.
- 2
While the dough rests, heat a splash of oil in a large pot over medium heat. Sauté the onion until translucent, then add the garlic and diced beets, cooking for another 5 minutes.
- 3
Pour in the vegetable broth, bring to a boil, then reduce heat to low. Add the sugar, allspice, salt, and pepper. Cover and simmer for 20 minutes.
- 4
Take small portions of the dough (about the size of a walnut) and roll them into smooth balls between your palms.
- 5
Gently drop the semolina balls into the simmering soup. Cover and cook for 15 minutes, or until the dumplings are tender and have slightly expanded.
- 6
Stir in the lemon juice just before serving to brighten the earthy flavor of the beets.
💡 Chef tips
- If the dough feels too sticky, add a teaspoon of semolina at a time; if too dry, add a few drops of water.
- These dumplings can be shaped ahead of time and kept on a floured tray in the refrigerator for up to 2 hours before cooking.
- For a deeper flavor, roast the beets in the oven before adding them to the soup pot.
✅ How it should turn out
The finished soup should be a deep, brilliant magenta with tender, pillowy dumplings that have absorbed the sweet and tangy beet broth.