Beet Kubbeh Soup
A vibrant, sweet-and-sour Iraqi-inspired soup featuring tender semolina dumplings stuffed with spiced ground beef, simmered in a rich, ruby-red beet broth.
Ingredients
- •1 cup fine semolina
- •1/2 cup water
- •1/2 teaspoon salt
- •250g ground beef
- •1 small onion, finely diced
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon baharat spice blend
- •4 large beets, peeled and sliced into half-moons
- •1 onion, chopped
- •2 stalks celery, sliced
- •3 tablespoons lemon juice
- •2 tablespoons sugar
- •6 cups vegetable or beef stock
- •2 tablespoons vegetable oil
- •Salt and black pepper to taste
Instructions
- 1
In a medium bowl, mix semolina, water, and salt. Let it rest for 20 minutes to hydrate.
- 2
In a separate bowl, combine ground beef, diced onion, parsley, baharat, salt, and pepper. Mix well.
- 3
Take a small amount of semolina dough, flatten it in your palm, place a teaspoon of meat mixture in the center, and seal it into a smooth ball.
- 4
In a large pot, heat oil and sauté the chopped onion and celery until softened.
- 5
Add the beets, stock, lemon juice, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 6
Gently drop the kubbeh balls into the simmering soup one by one.
- 7
Cover and simmer for another 30-40 minutes until the beets are tender and the kubbeh are cooked through.
- 8
Adjust seasoning with extra lemon juice or sugar if needed to achieve a perfect balance of sweet and sour.
💡 Chef tips
- To prevent the kubbeh from breaking, ensure the dough is well-hydrated and the balls are sealed tightly without air pockets.
- You can prepare the kubbeh balls in advance and freeze them on a tray before dropping them directly into the boiling soup.
- The soup tastes even better the next day as the flavors continue to meld in the refrigerator.
✅ How it should turn out
The finished soup should have a deep, brilliant magenta color, with tender dumplings that yield to a savory, spiced meat center, offering a harmonious balance of earthy beet sweetness and bright citrus acidity.