Red Kubbeh Soup
Red Kubbeh Soup is a hearty, flavor-packed Middle Eastern dish that combines tender semolina dumplings stuffed with spiced ground beef or lamb, simmered in a vibrant tomato-based broth. Enriched with earthy beets, sweet carrots, and aromatic spices like coriander and cumin, this soup boasts a perfect balance of tangy, savory, and subtly sweet flavors. The vibrant red hue, thanks to the beetroot and tomato paste, makes it as visually stunning as it is delicious. With a cooking time of just over two hours, this recipe is ideal for cozy family dinners or special occasions. Garnished with fresh parsley and a splash of lemon juice for a refreshing finish, Red Kubbeh Soup is a satisfying, one-pot comfort food that showcases the rich culinary traditions of the Middle East. Serve it hot and let the warm, aromatic broth nourish your soul!
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Recipe Information
Ingredients
- 2 cups Semolina flour
- 1 cup Water
- 1 teaspoon Salt
- 1 pound Ground beef or lamb
- 1 medium Onion, finely chopped
- 1 teaspoon Ground allspice
- 1 tablespoon Vegetable oil
- 2 tablespoons Tomato paste
- 3 cups Crushed tomatoes
- 4 cups Water or chicken stock
- 1 large Beetroot, peeled and cubed
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery, sliced
- 3 small Garlic cloves, minced
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, for garnish
Instructions
In a large mixing bowl, combine the semolina flour, water, and salt to form a soft dough. Knead for 5 minutes, cover with a damp cloth, and let it rest while preparing the filling.
For the filling, heat vegetable oil in a skillet over medium heat. Sauté the finely chopped onion until soft and translucent, about 5 minutes.
Add ground beef or lamb to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 7-8 minutes. Stir in ground allspice and season with salt to taste. Remove from heat and let cool.
Take small pieces of the semolina dough and flatten them in your hand. Place a spoonful of the meat filling in the center and fold the dough around it to form a sealed dumpling. Repeat until all dough and filling are used. Set aside on a tray.
In a large soup pot, heat 1 tablespoon of vegetable oil over medium heat. Add garlic, celery, carrots, and beetroot. Sauté for 5 minutes until fragrant.
Stir in tomato paste, crushed tomatoes, coriander, cumin, sugar, and water or chicken stock. Bring the mixture to a gentle boil.
Reduce heat to low, cover, and let the soup base simmer for 30 minutes. Season with salt and pepper to taste.
Carefully add the kubbeh (dumplings) to the simmering soup. Ensure they are submerged but not overcrowded. Simmer uncovered for 30-40 minutes until the kubbeh are cooked through and soft.
Stir in lemon juice and adjust seasoning if needed. Garnish each bowl with fresh parsley before serving.
Serve hot and enjoy this flavorful, comforting dish.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
