Fragrant Beetroot and Vegetable Soup with Spiced Lambkubbeh

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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

  1. 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.

  2. To make the kubbeh filling, place the saffron and hot water in a small