Persian Pomegranate Soup

This is from 'Persian Food from the non-Persian Bride' by Reyna Simnegar. It's like Persian Borscht! The original recipe includes meatballs which I am leaving out.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 6  cups water
• 4  teaspoons  chicken consomme (parve)
• 1⁄4 teaspoon turmeric
• 2  teaspoons salt
• 1  cup medium grain rice, checked and washed
• 3  large beets, shredded
• 1  cup parsley, chopped (about 1 bunch, stems discarded)
• 1  cup cilantro, chopped (about 1 bunch, stems discarded)
• 1  tablespoon dried mint
• 2  cups pomegranate juice

Directions

1. In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
2. Add rice and shredded beets.
3. return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
4. Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
5. Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.