Title: Cholo Chamad (Sweet & Sour Beet Soup)
Categories: Jewish Iran Israel Soup
Yield: 1 Servings

VARIATIONS
PUMPKIN WITH DUMPLINGS
2	lb	Pumpkin or calabasa, seeded and cut into 2-in cubes
PUMPKIN AND MEATBALL SOUP
2	lb	Pumpkin or calabasa, seeded and cut into 2-in cubes
1/4	c	Raisins

1. Prepare soup and koobe as in sweet and sour soup above. Instead of beets, use pumpkins or calabasa cubes. All other sweet and sour steps are same. Add koobe (dumplings) 10 at a time and cook over low heat for 1/2 hour. Add pumpkin/calabasa cubes and simmer over low heat for 1/2 hour. Adjust lemon juice and sugar if you wish for a more intense flavor.

PUMPKIN AND MEATBALL SOUP 1. Prepare meatballs using same ingredients as for the stuffing. Shape mixture into meatballs 1-inch in diameter. Cook them in 1/2 cup of water in a covered pan over moderate heat for 5 minutes.

2. Prepare same sweet and sour soup as in Pumpkin with Dumplings but omit dumplings. Add raisins to soup, cook for 10 minutes, then add meatballs and cooking liquid. Total cooking time should be about 45 minutes over low heat.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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