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.
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
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.