Kubbeh Beet Soup

4–6 servings · Prep 15 min · Total 1 h

Ingredients

• 1 onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, cut into pieces (~100 g)
• 3 medium beets, cut into pieces (~400 g)Fresh is far tastier than vacuum-packed.
• 1 small can of tomato paste
• Frozen kubbeh
• Spices: salt, chicken stock powder, sweet paprika, a tiny pinch of cinnamon, a little shawarma seasoning (optional: celery salt, pepper paste)

Steps

1. Lightly fry the chopped onion.
2. Add the celery, carrot, and beets.
3. Add the tomato paste, stir, and give it half a minute.
4. Add boiling water.
5. Season, taste, and adjust.Use whatever you like that fits the flavor.
6. Once boiling, add the frozen kubbeh and cook for 20–30 minutes.At least 20, preferably 30. You can lower the heat once it returns to a boil.