Red Kubbeh Soup Recipes

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

RED KUBBEH SOUP

Steps:

• Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
• Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
• Bring to a boil.
• Add the spices and Kubbeh.
• Turn down the flame, and cook, partially covered, for another 20-30 minutes.

IRANIAN BEET, PLUM AND CELERY SOUP WITH KUBBEH (MEAT DUMPLINGS)

Steps:

• Mix semolina or farina and 1 1/4 teaspoons of salt in a bowl. Gradually add about 1 cup hot water, mixing with a fork until the consistency of Play-Doh. If necessary add a bit more water. Refrigerate for about 20 minutes.
• Dice one onion. In large pot, heat oil and add diced onion and garlic. Sauté until golden. Add celery root, beets and plums or apricots. Cover and cook, stirring occasionally, for 15 minutes. Add 6 cups of water, bring to a boil, and reduce heat to low. Simmer until beets are tender, about 15 minutes. Add 2 tablespoons of lemon juice and 1 teaspoon sugar.
• In food processor, combine remaining onions, celery leaves and parsley or cilantro. Pulse until finely chopped but not puréed and transfer to a large bowl. Add beef, black pepper and remaining 1 teaspoon salt. Mix well with fingers.
• Remove dough from refrigerator and knead again until pliable. With wet hands, take a walnut-size portion of dough and flatten it as thinly as possible in your palm. Place 1 heaping teaspoon of meat mixture in center. Completely enclose meat in dough and roll it into a ball between your hands to seal. Keeping your hands wet, repeat with remaining dough and filling.
• Bring soup to a boil and gently add dumplings. They will sink. Cover and simmer gently until cooked through, about 30 minutes, adding water if soup becomes too thick. Add more lemon juice and sugar if needed. Ladle into bowls, garnish with mint, and serve.