Beet Kubbeh Soup

This beautiful, rosy soup features a hearty broth enriched with beet flavors and stuffed kubbeh dumplings. It’s a warm, nourishing dish that celebrates the earthy sweetness of beets.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 2 medium beets, peeled and diced
• 2 medium potatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley or cilantro for garnish

For the Kubbeh Filling:

• 1 cup fine bulgur wheat
• 1 cup warm water
• 1 medium onion, finely chopped
• 1 cup ground meat (lamb or beef, or substitute crumbled tofu for vegetarian)
• 1 teaspoon allspice
• Salt and pepper to taste
• 2 tablespoons pine nuts, toasted (optional)
• 1/4 cup fresh parsley, finely chopped

Cooking Instructions

1. Prepare the Kubbeh:

   • In a bowl, soak bulgur wheat in warm water for about 30 minutes or until softened. Drain well.
   • In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until softened.
   • Add the ground meat to the skillet and cook until browned. Stir in allspice, salt, pepper, pine nuts, and parsley. Remove from heat and allow to cool.

2. Make the Kubbeh Dough:

   • In a bowl, mix the soaked bulgur wheat with some flour (about 1/2 cup), salt, and water until you can form a soft but not sticky dough. Adjust with more flour or water as necessary.
   • Take a golf-ball-sized portion of the dough and flatten it in your palm. Place a spoonful of the meat filling in the center, then carefully shape the dough around it to seal. Repeat with the remaining dough and filling.

3. Prepare the Soup:

   • In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and softened.
   • Add the diced beets and potatoes to the pot, stirring to combine.
   • Pour in the broth and bring to a boil. Reduce heat and let simmer for about 15-20 minutes until the vegetables are tender.
   • Add the cumin, coriander, salt, pepper, and lemon juice. Taste and adjust seasoning as needed.