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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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.
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