Redkubbehsoup Recipes

RED KUBBEH SOUP

Red Kubbeh Soup image

Kubbeh is a small pocket of dough that is stuffed with ground beef. Kubbeh for soup is usually boiled, whereas Kubbeh served on a platter is fried. Grocery stores in Israel and increasingly in the United States offer frozen packages of Kubbeh that are ready to drop into a vegetable soup. Enjoy this traditional recipe for kosher Kubbeh Soup, or Marak Kubbeh in Hebrew. I found MirJ has a great Kubbeh recipe, Recipe #26755 or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball

Provided by Abba Gimel

Categories Clear Soup

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

olive oil
1 onion, chopped
3 tablespoons tomato paste
3 carrots, cut into rounds
3 zucchini, cut into rounds
2 sweet potatoes, cut into slices
4 garlic cloves, finely chopped
3 stalks celery & leaves, chopped
2 tablespoons chicken soup powder
1 teaspoon paprika
1 tablespoon sugar
1 teaspoon lemon salt
1 teaspoon salt
1/2 teaspoon black pepper
16 meat or 16 mushrooms, kubbeh

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.

RED CABBAGE SOUP

Red Cabbage Soup image

This soup makes a lovely starter to any autumn meal. It goes particular well with game. Recipe source is a Swiss cooking magazine called 'KOCHEN' (octobre 04). This soup freezes well.

Provided by tigerduck

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion
1 small tart apple
1 lb red cabbage (500g)
1 tablespoon butter
2 tablespoons cranberry jam (or sauce, or chutney)
200 ml red wine
600 ml vegetable stock (I often add more at the end)
1 bay leaf
2 juniper berries
2 tablespoons balsamic vinegar
salt
fresh ground black pepper
100 ml cream
walnut oil (optional) or olive oil (optional)

Steps:

Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.

Nutrition Facts : Calories 134.8, Fat 7.3, SaturatedFat 4.5, Cholesterol 24, Sodium 41.9, Carbohydrate 11.2, Fiber 2.3, Sugar 5.8, Protein 1.7

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