Kubeh Soup

Name: Kubeh Soup
Prep time: 45 min
Cook time: 60 min
Yield: 6
Ingredients: 1 lb beef chuck, cubed; 1 lb beef bones (optional); 2 large beets, peeled and quartered; 2 large onions, chopped; 4 cloves garlic, minced; 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 cup fine bulgur; 1/2 cup semolina flour; 1/2 lb ground beef; 1 tsp ground allspice; 1/2 tsp ground cumin; 1 bunch Swiss chard or celery leaves, chopped

Beet-red broth holding tender bulgur dumplings stuffed with seasoned beef — the hearty Kurdish-Jewish soup that is a meal in a bowl.

⏱ 45 minPrep time

🔥 1 hrCook time

🍽 6Servings

🏷 Israeli KitchenCategory

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Kubeh soup is the Kurdish-Jewish masterpiece of a golden broth filled with bulgur dumplings stuffed with seasoned beef. It came to Israel with Kurdish and Iraqi Jewish families, who simmered it for holidays and family gatherings, and it remains one of the great comfort soups of the country. The broth is often reddened with beets, and the dumplings bob like little treasure chests waiting to be opened.

Beet-red broth and dumplings worth hunting for

The bulgur shell is tender and slightly chewy, giving way to a fragrant, spiced beef filling that tastes like a holiday in a spoonful. The broth is deep and savory with a subtle sweetness from the beets, and a handful of Swiss chard adds a fresh, green finish. Each dumpling is made by hand, which is exactly why the soup tastes so special. Ladle it into deep bowls, add a squeeze of lemon, and let the warmth do its work.

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Step by stepInstructions

In a large pot, cover the beef, bones, beets, and half the onion with water by 2 inches. Bring to a boil, skim, and simmer 45 minutes for the broth.
Meanwhile, mix the bulgur, semolina, 1 teaspoon salt, and 2 tablespoons water to make the dough. Knead until it holds together, adding drops of water as needed.
Sauté the remaining onion in the oil until golden. Combine with the ground beef, allspice, cumin, 1/2 teaspoon salt, and a pinch of pepper to make the filling.
Wet your hands and shape the bulgur dough into a thin round in your palm. Place a teaspoon of filling in the center and fold the dough over to seal, shaping a plump oval.
Repeat with the remaining dough and filling.
Season the simmering broth with the remaining salt and pepper. Gently drop in the kubeh.
Simmer gently, without stirring hard, until the dumplings float and are cooked through, 20 to 25 minutes.
Stir in the Swiss chard and cook 5 minutes. Ladle into bowls and serve hot.

💡 Chef tips & storage

Keep the broth at a gentle simmer so the delicate dumplings do not burst. The dough gets easier to handle the wetter your hands are.

Recipe details

Prep45 min

Cook1 hr

Servings6

CategoryIsraeli Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Kubeh Soup

Beet-red broth and dumplings worth hunting for

Step by stepInstructions

💡 Chef tips & storage

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Hi, I'm Emily 🧡

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Kubeh Soup

Beet-red broth and dumplings worth hunting for

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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