Beet Kubbeh Soup

In this instructable, I’ll walk you through the steps to make your homemade beet Kubbeh soup!

Growing up, this was my favorite childhood dish, filled with warm memories of family gatherings and cozy meals. Now that I’m older, I occasionally take the time to prepare it for myself at home — it’s my way of reconnecting with those special moments and savoring the comforting flavors of my past.

Let me show you how I do it:

1 chopped onion

2 tablespoons oil

1 carrot

1 celery stalk

3 beets, peeled and diced

2 tablespoons sugar

A pinch of salt

1 tablespoon tomato paste

2 liters of water

1/4 cup lemon juice or 1 teaspoon citric acid

Yasmin brand Kubeh Hamousta (pre-made)

Sauté the onion in a large pot with oil for 3 minutes (there is no need to make it brown).

Add the carrot, celery, beets, spices, and tomato paste, then stir well.

Add water and bring to a boil.

Cook for 15 minutes, taste, and adjust seasoning as needed.

Add the lemon juice.

Add the Kubbeh dumplings to the boiling soup, lower the heat, and cook for one hour.

You can serve this favorite dish with white rice or on its own.

Enjoy your meal!