Freakin' Kubbeh Soup

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Prep Time	Cook Time	Servings	Level
1 Hour	30 Minutes	4 Servings	Advanced

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Ingredients (filling):

• ½ kg of ground beef

• A big handful of parsley finely chopped

• 1 medium sized white onion finely chopped

• Salt

• Pepper

Ingredients wrapping (easy):

• 1 cup of wheat semolina

• ½ tsp. Of salt

• ½ of water (maybe a bit more)

For filling, In a bowl, Mix together the beef, parsley, onion and salt

For wrappers, Stir semolina with salt and gradually add water, mix well until the water is incorporated into the dough and leave for a few minutes in the fridge. The dough needs to be a bit runny, like magic sand , so that you could mold it , but not too runny so that it holds it form when making a ball in your hand.

Rolling!

Make a small ball (4-5) cm ball of the wrapping in your hand, make sure you keep your hands wet at all times so it doesn't stick.

Squash the ball between you have to form a disc and add a nice amount of the beef mixture. Now close the ball around the meat. The wrapping later should be relatively thin. Make sure there are no holes in the wrapping so it doesn't break in the soup.

Tip: you can make tons and freeze them for months ahead in ball forms.

Now for soups!

Ingredients for red (pumpkin) soup:

• 200 gr of pumpkin cut into 2inch pieces

• 1 big white onion

• 1 can of crushed tomatoes

• 100 gr of tomato paste

• Juice of ½ fresh lemon

• 4-5 beat leafs (mangold) cut into 2-3cm strips

• 2-3 crushed garlic

• 2-3 roughly cut celery with the leafs

• Salt and pepper

• 500ml of water

Add water to a pot (about ⅔ of it), add pumpkin, roughly cut onion, mangold, parsley, celery, salt and pepper and bring to a boil, then add the crushed tomatoes and tomato paste. Add the lemon juice.

Ingredients for beat soup:

• 3-4 shredded fresh! Beats

• 2 shredded big carrots

• 1 big onion finely chopped

• Juice of ½ fresh lemon

• ½ handful of parsley finely chopped

• 2-3 roughly cut celery with the leafs

• 1 tbsp. Of vegetable oil

• 500ml of water

Add vegetable oil to the pot And fry the carrots, onion, celery, parsley and beats. Fry for a few minutes together and add the water and lemon juice.

Ingredients for white (chicken) soup:

• One large onion

• A bit of parsley (just a few shoots with the stem)

• Carrots in big pieces (optional)

• Chicken wings (about 3)

• 250ml of chicken stock (optional)

• 2-3 chopped celery stems with the leafs

• Salt and pepper

• 500ml of water

How to:

Add all ingredients in a large pot and boil, once boiling, turn down the heat and reduce once by about half, then add water , turn the heat back on and when it's boiling add the Kubbeh dumplings one by one, after 2-3 steer the pot from the bottom so nothing sticks. Lower the heat all the way and cook for about 30 min

For all soups:

Add the Kubbeh dumplings one by one, after 2-3 steer the pot from the bottom so nothing sticks. Lower the heat and cook for 30 min.

Pro tip, when done, let cool in the fridge or over night and reheat.

Serve with white rice