Beet Kubbeh Soup — Jewish Food Society

Ingredients

• 1 large yellow onion, very finely chopped
• ¾ pound ground beef
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon baharat
• ¼ cup chopped celery leaves
• 3 cups fine semolina flour
• 1 ½ cups water, divided
• 1 tablespoon canola oil
• 1 large yellow onion, finely chopped
• 1/2 cup grated beets
• 2 tablespoons tomato paste
• 3 large beets, peeled and cubed into 1/2-inch pieces (about 4 to 5 cups)
• 1 cup thinly sliced celery
• 1 tablespoon granulated sugar
• 4 teaspoons kosher salt
• 3 quarts water
• Juice of 1 lemon, divided
• Freshly ground black pepper
• Chopped celery leaves, for topping