Kube and Beet Soup
Prep. Time
2 hours
Cook Time
1.5 hours
Servings
6-8 bowls
Difficulty
Expert
Soy-Free
This recipe is inspired by a traditional dish from the Middle East, known for its comforting flavors and hearty textures. Often served during cold weather or special occasions, it brings together the wholesome goodness of semolina dough, savory vegetable fillings, and aromatic beetroot soup. While the exact origin may vary across different regions, dishes like this one are a staple in many Middle Eastern homes, where they are enjoyed as both a satisfying meal and a way to celebrate the bounty of local ingredients. This version, with its healthy twist and rich flavors, brings a piece of that tradition to your table.
The process involves making the dough, preparing the filling, and then combining everything into a hearty, soul-warming dish that is perfect for a cozy meal. Whether you're looking to try something new or create a comforting dish from scratch, this recipe is sure to impress!
Ingredients
For the Filling
1 cup dry white beans
1 small basket of champignon or bella mushrooms
1 chopped yellow onion
1 garlic clove, minced
3 tbsps spelt flour
1 tsp curcumin powder
Salt & pepper
For the Dough
2 cups semolina flour
3/4 cup water
4 tbsps sunflower oil
2 tsps salt
For the Soup
3-4 steamed beets, medium
1 large grated carrot
1 large yellow onion
2 celery stalks, chopped
1 tbsp tomato paste
2 garlic cloves
Salt & pepper
Instructions
The Dough
In a mixing bowl, combine the semolina flour, the oil, water and salt.
Mix the ingredients well until they come together.
Knead the dough for about 1-3 minutes. The goal is to achieve a smooth, soft, and pliable dough, not too dry but not too sticky either. If the dough feels too dry, you can add a little water, a teaspoon at a time, until you reach the right consistency.
Once the dough is ready, cover it with plastic wrap or a damp cloth, and let it rest for at least 20 minutes. This helps the dough come together and makes it easier to shape later.
The Filling
This step will take you approximately 25 minutes (not including the extra 20-30 minutes for cooking the beans).
If using dry beans, soak them for 6-12 hours in plenty of filtered water and 1/2 tsp of baking soda at room temperature or refrigerated. If using canned beans, simply filter and rinse the beans, and skip the cooking step of the beans.
Strain the beans and then place in a pot with filtered water to cover well the beans, and 1/2 tsp baking soda. Bring to boil, and cook on low-medium heat for an hour.
On a hot nonstick pan greased with sunflower oil, sautee chopped onions for 10-15 minutes on medium heat or until golden in color. Remove the onion onto a separate dish.
While the onion is cooking, rinse the mushrooms and then thinly chop them.
Once the onion is out of the pan, grease it with a tablespoon of vegetable oil, and stir fry the mushrooms on high heat for about 10 minutes, while frequently stirring, to get the mushrooms golden and dry.
Add the minced garlic and stir it for 30 seconds.
Turn off the stove and combine the mushrooms, onions and cooked soft beans (when ready).
Add the flour and lightly mash the mixture. The filling is not meant to become smooth and consistent.
The Soup
This step will take you approximately 20 minutes.
In a wide 3-4 qt greased pot, sauté one large sliced onion for about 10 minutes on medium heat. At this point, grate the beet and carrot as a preparation for the next step.
Add the celery, minced garlic & spices and stir well for 30 seconds.
Add the grated beet & the carrot to the pot.
Add the tomato paste and about 14oz (350ml) water. Bring to boil and reduce to simmer.
Putting Everything Together
This step will take you approximately 15 minutes.
Fill up a bowl with water, to constantly keep your hands wet, This will ensure the dough is not sticking to your hands.
Pinch a small piece off of the dough and roll it into a ball. Then flatten the ball by pressing it with one of your palms against the other, to make about a 3-4 inch circle, ~1/2 inch thick.
In the middle of the disc, put a tbsp-size scoop of filling and then carefully and gently start pinching the edges of the dough, pulling them up and around the filling, like you’re folding an envelope. Be sure to press the dough tightly at the top to seal it, making sure there are no gaps or holes.
Make sure you don't rip the dough.. if you do, try and apply a small patch of dough on the rip.
Every patty you finish making you can already place in the hot soup (make sure the soup is hot though, otherwise the patty will break).
When you're done, see if you have enough soup to cover your patties. If not, you can add some water and adjust the spices accordingly. Cook the soup for 5 minutes on simmer, and then increase the heat to low-medium heat for 20-25 more minutes.
Notes
You can replace spelt (for the filling) with all-purpose flour or whole-wheat flour.
For the best soup result, use fresh beet and refrain from cooking it. Steaming the beet retains its pigment and flavors.
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