Name: Fragrant Beetroot and Vegetable Soup with Spiced Lambkubbeh
Yield: Serves Six to Eight
Cuisine: Indian
Ingredients: 1 courgette (zucchini), diced; 4–5 cardamom pods; ½ celery stick, diced (optional); 2.5 ml/½ tsp curry powder; 4 vacuum-packed beetroot (beets), finely diced and juice reserved; ½ onion, finely chopped; 15 ml/1 tbsp vegetable oil; 1 carrot, diced; 6 garlic cloves; 1 litre/1¾ pints/4 cups vegetable stock; 2–3 pinches of salt; 115 g/4 oz/115 cup plain (all-purpose) flour; ½ bunch fresh mint, chopped; 5 ml/1 tsp vinegar; 250 g/9 oz lean minced (ground) lamb; 1 large onion, chopped; 15 ml/1 tbsp hot water; ½–4 fresh mild chillies; ½ large bunch fresh coriander (cilantro); 30 ml/2 tbsp white wine vinegar; extra virgin olive oil; 2.5–5 ml/½–1 tsp ground turmeric; 45–60 ml/3–4 tbsp cold water; 4 garlic cloves, chopped; 15–25 ml/1–1½ tbsp chopped fresh ginger; 45–60 ml/3–4 tbsp chopped fresh coriander (cilantro) leaves; 2 bay leaves; 400 g/14 oz can chopped tomatoes; salt and ground black pepper; 15 ml/1 tbsp sugar

Preparation info

Serves
Six to Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Indian-Jewish version of borscht bears culinary hallmarks of the Jewish Bogdodi community that once flourished in India. You can enjoy the soup without the dumplings, and also the dumplings without the soup; both are delicious. Two recipes in one!

Ingredients

15 ml/1 tbsp vegetable oil
½ onion, finely chopped

Method

To make the paste, put the garlic, ginger and chillies in a food processor and process. Add the coriander, vinegar, oil and salt and process to a purée. Set aside.
To make the kubbeh filling, place the saffron and hot water in a small