When I lived in Israel, this Mediterranean Red Soup was one of my favorite comfort foods. It is sweet and savory and hearty all at the same time. Serve it with a meal, or make it a meal by itself. Enjoy!
Iraqi Red Soup
Author: Chef Eli
Recipe type: Main Course
Cuisine: Iraqi
Ingredients
- 3 tbsp EVOO
- 1 medium red onion, coarsely chopped
- 1 large fennel bulb, coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 1 large sweet potato, peeled and chopped into 1-inch pieces
- ½ cup pickled beets
- 4 tbsp picked beet juice
- 6 tbsp tomato paste
- 6 cups water
- 1 tbsp cumin
- 2 tsp coriander
- 1 tbsp turmeric
- 2 chicken bullion cubes
- 2 tbsp fresh chopped parsley
- salt and pepper to taste
- Dumplings
- 3 cups semolina
- 1.5 cups water
- ¾ lb ground beef
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp chopped parsley
Instructions
- In a large pot, saute onions and fennel until translucent, approximately five minutest. Add carrots and sweet potato and sauté for another three minutes.
- Add the pickled beets, beet juice, tomato paste, water, cumin, coriander, turmeric, bullion, salt, and pepper. Let the soup simmer on low heat for approximately an hour.
- While the soup is simmering, cook ground beef with the cumin and parsley in a saute pan. Let cool.
- In a large bowl, combine the semolina with the water. The consistency should be a thick paste. If you need more water, feel free to add extra.
- Once the soup has simmered for about 40 minutes, take a small amount of the dough and flatten it out into a patty in your hand. Place a small amount of the meat in the center of the patty and close and roll it into a ball. Drop the dumpling into the simmering soup. The dumplings should be approximately the size of plums. Repeat until you run out of semolina and meat.
- Make sure the dumplings cook through. This will take approximately 10 minutes or so.
- Add fresh parsley to the soup just before serving. Enjoy!
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Sounds delicious and exotic.
Looks yummy !!
It’s called Kubeh soup. Love the Beet type the best but they are all really good. Definitely checking out your recipe, Eran makes it during the winter.
Thanks