Persian Pomegranate Soup - cooking recipe

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

Preparation

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.