israeli

Kubeh Soup with Beet Broth and Semolina Dumplings

Name: Kubeh Soup with Beet Broth and Semolina Dumplings
Yield: 1 serving
Cuisine: israeli
Ingredients: 120 g ground beef (90% lean); 76 g semolina flour; 196 g beet, peeled and diced; 44 g yellow onion, grated; 16 g fresh parsley, chopped; 22 g tomato paste; 22 g lemon juice; 7 g sugar; 4 g salt; 1 g black pepper; 762 g water

This simmered dish pairs semolina flour with beet, peeled and diced, ground beef and yellow onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Hard

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

38 g Protein

96 g Carbohydrates

13 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g ground beef (90% lean) 211 kcal
76g semolina flour 277 kcal
196g beet, peeled and diced 86 kcal
44g yellow onion, grated 18 kcal
16g fresh parsley, chopped 6 kcal
22g tomato paste 18 kcal
22g lemon juice 7 kcal
7g sugar 27 kcal
4g salt 0 kcal
1g black pepper 3 kcal
762g water 0 kcal

Cooking instructions

ground beef (90% lean)yellow onionfresh parsleysaltblack pepper
Make filling: mix ground beef with parsley, onion, salt, and black pepper; chill while you prepare the dough.
semolina flourtomato pastesaltwater
Make dough: combine semolina, salt, and water; knead briefly to a smooth paste and rest 10 minutes.
Form kubeh: wet hands, pinch off dough pieces, flatten, add a small amount of filling, and seal into smooth dumplings.
beettomato pastelemon juicesugarsaltwater
Simmer broth: bring beet, lemon juice, tomato paste, sugar, and water to a gentle simmer; season with salt.
Drop dumplings into simmering broth and cook 25-30 minutes, stirring gently, until dumplings are cooked through. Serve hot.