Red Kubbeh Soup/מרק קובה אדום/Marak Kubbeh Adom/Kubeh/Kube/Kubbe
This is the beet generation.
This is red kubbeh soup.
Remember how I taught you how to make Israeli-style kubbeh for soup? Now your kung-fu is ready. Now you can defeat soup!
My red kubbeh soup recipe is based on Harry’s, with a couple of tweaks. Harry loves kubbeh. Harry loves kubbeh with an almost intimidating fierceness. A man once came between Harry and a bowl of kubbeh soup and Harry killed him and made his skin into an ascot (he calls it his “soup-eatin’ tie”). Harry always kept a thermos of kubbeh soup warming on the engine of his Merkava, and for every shell fired, he would eat one kubbeh. This remains a Chativa Sheva tradition to this day.
I believe that soup should always be made in ridiculous quantitites and last for days, and my recipe reflects this. There is no better comfort food for the winter. And I have several friends and acquaintances who regularly clamor for “that red soup.” So be forewarned. Making this soup is like going all the way in high school: you’ll have fun and be more popular. Let’s get to it: