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. ---------------------------------------------------------------------------
Nutrition
Ingredients
