Beetroot Kubbeh Soup Recipe

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers a gluten-free option with similar texture.

ground meat

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without added cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Make the dumplings: in a large bowl stir semolina and 1/2 teaspoon salt. Add water and stir again until all parts of the semolina are covered with water. Let sit for 20-30 minutes to absorb the liquids.

Meanwhile make the meat mixture: in a large bowl, place meat, chopped onion, chopped parsley, oil and spices. Mix well until all combined.

Shape the kubbeh balls: with wet hands, take a small ball from the dough, flatten each ball, placing a 1-2 tablespoons of the meat mixture in the center and closing the dough around the meat. Arrange all the kubbeh balls. At this point you can freeze some of the balls for the next time.

Make the soup: heat oil in a large pot over low-medium heat. Add chopped onions, sauté until translucent, add beets, paprika, tomato paste and cook, stirring, for 1-2 minutes.

Add sugar, salt and water and fresh lemon juice. Bring to a boil, reduce the heat to low, carefully drop the kubbeh into the hot soup, one at the time, without crowding them.

Put the lid on and simmer for 40-60 minutes, if the soup become too thick, add some water.

Turn the heat off and serve.

Cooking Techniques

Equipment Needed

Spice Level: