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Persian Pomegranate Soup

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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.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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