Beetroot and Semolina flour Dumplings soup - Wok 'n' Stroll

 Iraqi Beetroot and Kubbeh Dumpling Soup

Ingredients:

Kubbeh Balls:

• Ground meat (500 grams for a family portion, 1 kilogram for freezing)
• 1-2 onions, finely chopped
• Salt and pepper to taste
• 1 teaspoon paprika (or cumin)
• 1 teaspoon Baharat or Ras el Hanout spice
• 1 tablespoon chopped parsley
• Chopped celery leaves / chopped cilantro, to taste
• 1 tablespoon vegetable oil

Kubbeh Dough:

• 3 cups coarse semolina flour
• 50 grams melted butter or 50 ml oil
• 3/4 teaspoon salt
• 1 1/3 cups lukewarm water

Beetroot Kubbeh Soup:

• 1 finely chopped onion
• Chopped celery leaves and stalks
• 3-4 peeled and sliced beets
• 1-2 tablespoons tomato paste
• More chopped celery sticks + leaves
• Round onion rings
• Water to cover
• Lemon juice to taste
• 2-4 tablespoons sugar
• Salt and pepper
• Chicken broth or 2 tablespoons soup powder

Swiss Chard Sour Kubbeh Soup:

• 1 finely chopped onion with 1 teaspoon turmeric
• Large Swiss chard leaves / spinach
• ½ cup cooked chickpeas
• 2 tablespoons sugar
• 2-3 lemons
• 2 teaspoons tomato paste
• 1 Knorr chicken stock cube or chicken soup powder, dissolved in 1 cup of water

Instructions:

1. Prepare Kubbeh Balls:
   • Mix together ground meat, chopped onions, salt, pepper, paprika, Baharat or Ras el Hanout spice, chopped parsley, chopped celery leaves/cilantro, and vegetable oil. Ensure the mixture is well combined.
   • Form the mixture into small meatballs or shape into oval dumplings.
2. Prepare Kubbeh Dough:
   • In a large bowl, mix semolina flour, melted butter or oil, salt, and lukewarm water. Knead until a smooth dough forms.
   • devide the dough to small balls. flat each ball and put inside a small ball of the meat mixture
   • roll each ball and try to make them small with a thin dough.
3. Beetroot Kubbeh Soup:
   • Sauté chopped onion in a pot with oil until translucent.
   • Add chopped celery leaves and stalks, sliced beets, tomato paste, celery sticks + leaves, onion rings, and water.
   • Season with lemon juice, sugar, salt, pepper, and chicken broth or soup powder.
4. Swiss Chard Sour Kubbeh Soup:
   • Sauté chopped onion with turmeric in a pot with oil.
   • Add Swiss chard leaves/spinach, cooked chickpeas, sugar, lemon juice, tomato paste, and dissolved chicken stock cube or soup powder.
5. Cooking Instructions:
   • Cook the soups until the Swiss chard/beets soften, ensuring there is enough liquid for the Kubbeh balls to cook gently. Cook for at least an hour until the Kubbeh balls are soft and tasty.
   • Adjust seasoning if needed. The soup should have a balance of sweet and sour flavors.
6. Serving:
   • Serve hot and enjoy your delicious Iraqi Beetroot and Kubbeh Dumpling Soup!