Beetroot Kubbe Soup
Added by avishai.ratner | Wed 04 Sep 2013 @ 21:57
Traditional eastern sweet-sour soup with Kubbe.
0.5 Kilos of minced beef meat.
1 onion, grated and squeezed out of juice.
0.5 cup of chopped parsley.
4 celery leaves (without stems), finely chopped for the filling.
4 mint leaves, finely chopped.
6 cloves of garlic, sliced for the soup.
1 clove of garlic, mashed for the filling.
Baharat for Kubbe.
Pinch of sugar.
2 medium red onion, chopped.
5 medium beetroots, peeled and sliced.
2 litters of boiling water.
Lemon juice from 2 lemons.
3 table-spoons of brown sugar.
1 table-spoon of honey.
A few celery leave, tied so you can take out of the soup later.
700 grams of semolina.
In a bowl - add meet, squeezed onion, chopped celery leaves, mint, mashed garlic clove, salt, baharat, pinch of sugar and a little olive oil. Mix well and roll 25 balls (slightly smaller than ping-pong balls). place on a tray and put in the freezer for more than an hour.
In a pot - heat 0.5 cup of olive oil, add red onions and let it sweat for 5 minutes. Add sliced garlic and let it sweat for 1 more minute (don't let it brown).
Add beetroot and stir-fry for 4 more minutes. Add boiling water and cook for 5 more minutes. Take out 1 cup of the liquid and put aside for the dough.
Add to the pot lemon juice, salt, baharat, brown sugar, honey and tied celery leaves. Cook for 15-20 minutes. Taste and adjust to taste so it would be sweet-sour.
In a bowl - add semolina, baharat and tea-spoon of salt. Mix. Add the cup of liquid from the soup and add cold water if needed. Texture should be as soft play-dough. Put aside for 20 minutes.
Take a bit of the dough and flatten it in your hand. Put in the center of the dough a meet-ball and close the dough around it. Smooth the surface of the kubbe with wet hands. Make all the kubbes this way.
Heat the soup till it boils. Gently place the kubbes and cook on a medium flame for an hour. Cool and heat again in a covered pot before serving.