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the title of the recipe is Beetroot Kubbeh Soup Recipe

Beetroot Kubbeh Soup Recipe
Beetroot Kubbeh Soup Recipe

recipe information Beetroot Kubbeh Soup Recipe, in section Worldwide Recipes

Beetroot kubbeh soup is a Jewish-Iraqi dish that is very popular in Israel during winter time. Kubbeh are semolina dumplings filled with delicious meat mixture and cook in beetroot soup. There are several types of kubbeh. This is my favourite; beetroot kubbeh soup (also known as red kubbeh soup). This soup is the perfect comfort food for cold winter days.

Printable Recipe: https://www.thecookingfoodie.com/

More Soup Recipes:
Mushroom and Chestnut Soup: http://bit.ly/MushroomChestnutSoup
Broccoli Soup: http://bit.ly/BroccoliSoupRecipe
Pumpkin Soup: http://bit.ly/PumpkinSoupTCF
Cream of Mushroom Soup: http://bit.ly/MushroomSoupTCF


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Makes 6-8 servings
Ingredients:
For the dumplings:
400g (14oz) Ground beef
2 tablespoons oil
1 Onion, grated
Salt
Pepper
Paprika
1 tablespoon Baharat
1/2 bunch Parsley, chopped
3 cups (500g) Semolina
1½ cups (360ml) Water
For the soup:
2 tablespoons Oil
1 Onion, large
3 Beetroots, chopped
3 Celery stalks, chopped
2 tablespoon Tomato paste
2 teaspoons Paprika
2 liters (8 cups) Water
2-3 tablespoons Lemon juice
Salt
2 tablespoons Sugar

Directions:
1. 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.
2. Meanwhile make the meat mixture: in a large bowl, place meat, chopped onion, chopped parsley, oil and spices. Mix well until all combined.
3. 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.
4. 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.
5. 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.
6. Put the lid on and simmer for 40-60 minutes, if the soup become too thick, add some water.
7. Turn the heat of and serve.

Notes:
• You can freeze the kubbeh before boiling.
• Baharat is a middle eastern spice mix.

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Worldwide Recipes
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