290. Iraqi Kubba-Turnip Soup

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We have had white kubba soup (Kubba Labania), and green kubba soup (Spinach Kubba Soup), so now it is time for red kubba soup (kubba-turnip soup)!
This is a famous Iraqi soup that is delightfully tangy and hearty.It is known as Sour Kubba Soup, a literal translation of Shorba Kubba Hamud (شوربة كبة حامض).
It uses the basic semolina kubba, one of the earliest recipes and the first kubba recipe on this blog.
It is true that this is a soup, but is really is hearty and satisfying enough to have it as a meal by itself.

Ingredients:

3 Tbsp ground rice
4 stock cubes
3 Tbsp tomato paste
1/4 tsp chili
1/4 tsp pepper
3 medium-large turnips
3/4 cup lemon juice
10 pieces semolina kubba
2 cups shredded fresh chard
1 cup chopped coriander

Method:

Cut the turnips into wedges, then cut the wedges in half. There should be about 2 to 3 cups of turnip.
Over medium-high heat, add 1 litre (about 4 cups) of boiled water to the ground rice and stock cubes.
Stir non-stop for 5 minutes so the rice will not clump.
Add the tomato paste, chili, pepper, and another litre of boiled water.
Continue to stir for another 5 minutes.
Add the turnip, and let simmer uncovered over medium to medium-low heat for 45 minutes, stirring once in a while.
Add the lemon juice, then drop in the frozen or thawed kubba one by one, making sure not to overlap.
Do not stir at this point and let simmer covered this time for another 15 minutes, until the kubba float.
Stir in the chard (or spinach) and coriander, simmer an additional 5 minutes.
Serve the soup steaming hot.

 

 صحة و عافية

 

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6 thoughts on “290. Iraqi Kubba-Turnip Soup”

  1. Thank you so much for posting this recipe. I have been looking for this for such a long time. This was my favorite dish my mother made, and I never learned how to make it before she died. I remember making the kubbas with her, but she used rice smashed into the meat instead of semolina. Have you ever heard of this method? Other than that, the recipe seems exactly the same!

  2. Thank you so much for posting this recipe. I have been looking for this for such a long time. This was my favorite dish my mother made, and I never learned how to make it before she died. I remember making the kubbas with her, but she used rice smashed into the meat instead of semolina. Have you ever heard of this method? Other than that, the recipe seems exactly the same!

  3. I'm so sorry for your loss.
    Yes I know this method, you just reminded me it needs a post dedicated to it on this blog 🙂
    You are most welcome for the recipe, I truely appreciate your letting me know and am happy to have helped.

  4. I'm so sorry for your loss.
    Yes I know this method, you just reminded me it needs a post dedicated to it on this blog 🙂
    You are most welcome for the recipe, I truely appreciate your letting me know and am happy to have helped.

  5. Dear Maryam,

    I just want to say that I absolutely love your iraqi recipes. I myself is iraqi, living in Sweden. My mother passed for, soon to be, 6 years ago. Unfortunately she couldn't pass on her amazing recipes and I don't really have any iraqi acquaintance. I had to learn all the recipes by myself, just as a simple memory of her.

    Your recipes helped me remember her basically daily in that way. Therefor, I find it in my heart to thank you deeply for your blog and all the time and effort you've put in to this. Some may find your blog a simple food blog, but for some of us it's so much more – and I'm deeply grateful towards you.

    Thank you,

    Rafelle

  6. You are very welcome Rafelle, and thank you for your kind and touching words.
    I am very happy to have helped you find lost memories and feel closer to your mother.
    I hope to continue in sharing my knowledge and seeking knowledge and benefiting people for the sake of Allah. I wish you all the best and welcome back any time.

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