Kubbeh Soup (Beef-Stuffed Semolina Dumplings in Beet Broth)
Local name: מרק קובה
In short: Thin semolina dumplings stuffed with spiced beef, simmered in a sweet-and-sour ruby beet broth with celery and lemon. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 55 min
- Resting
- 20 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 425 kcal
Kubbeh soup is a winter favorite in Israeli homes and in the small restaurants that specialize in it. Soft semolina dumplings are stuffed with spiced beef and poached in a beet broth with celery and tomato, balanced with lemon so it tastes sweet, sour and savory at once. Shaping the dumplings takes practice, but they freeze well, so you can make a batch and cook them straight from the freezer.
Instructions
- For the filling, cook the onion in the oil for 5 minutes until golden. Add the beef and cook for 5 minutes, breaking it up. Stir in the parsley, spices and salt, then cool completely. The filling should be dry.
- For the dough, mix the semolina, flour and salt. Add the oil and then the water a little at a time. Knead for 5 minutes until smooth and pliable, then cover and rest for 20 minutes.
- For the soup, cook the onion and celery in the olive oil for 6 minutes. Stir in the tomato paste for 1 minute, then add the beets, water, salt and pepper. Simmer for 25 minutes, until the beets are tender.
- Divide the dough into 18 balls of about 24 g (3/4 oz). With slightly damp hands, flatten a ball in your palm into a thin cup, put 1 tbsp of filling in the center and fold the dough up around it. Pinch to seal and roll into a smooth lemon shape.
- Bring the soup to a steady simmer. Lower the dumplings in gently, in a single layer, and cook partly covered for 20 minutes, shaking the pot now and then rather than stirring, until the dumplings are firm.
- Stir in the sugar and lemon juice, taste and balance the broth until it is sweet, sour and savory. Add the herbs.
- Serve hot, 3 dumplings per bowl, with plenty of beets and broth.
Tips
- A dry, cooled filling is essential. Wet filling softens the dough from inside and the dumplings burst open in the pot.
- Test one dumpling in simmering water first. If it falls apart, knead 1 tbsp more flour into the dough.
Questions and answers
Can I make the dumplings ahead?
Yes. Shape them and freeze them on a tray, then bag them for up to 3 months. Drop them straight from frozen into the simmering soup and add about 10 minutes to the cooking time.
How do I stop the kubbeh from falling apart?
Use a dry, cooled filling, seal the seams firmly and simmer gently, never at a hard boil. Shake the pot instead of stirring.
What is the difference between red and green kubbeh soup?
Red kubbeh soup gets its color and sweetness from beets. A lighter, sour version uses chard, celery and lemon instead, with similar dumplings.
How long does it take to make Kubbeh Soup (Beef-Stuffed Semolina Dumplings in Beet Broth)?
About 1 h 55 min in total: 1 h of preparation and 55 min of cooking.
How many calories are in Kubbeh Soup (Beef-Stuffed Semolina Dumplings in Beet Broth)?
About 425 kcal per serving, with 13 g of protein, 44 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 44 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
