Persian Pomegranate Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.