Quick Beet Kubbeh Soup

Ingredients

• 500 g cooked beetroot, diced
• 1 onion, chopped
• 1 L chicken or vegetable stock
• 2 tbsp lemon juice
• 1 tbsp brown sugar
• 8 frozen kubbeh dumplings

How to make it

1. Soften onion in a little oil. Add beetroot, stock, lemon and sugar; simmer 12 minutes.
2. Carefully add frozen kubbeh and simmer according to the packet, usually 18–20 minutes.
3. Taste and balance with a little more lemon, sugar or salt.