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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 6cups water
- 4teaspoons chicken consomme (parve)
- 1⁄4teaspoon turmeric
- 2teaspoons salt
- 1
- 3
- 1
- 1
- 1tablespoon dried mint
- 2cups pomegranate juice
Advertisement
DIRECTIONS
- In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
- Add rice and shredded beets.
- return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
- Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
- Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.
Advertisement