Pomegranate soup, this traditional and tasty dish, is recognized as one of the popular options for autumn gatherings. The sour and delightful taste of this soup captivates everyone. The ingredients used in preparing this soup bring a sense of warmth and intimacy alongside family.
Ingredients for Pomegranate Soup
To prepare this delicious soup, you will need the following ingredients:
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- Rice: half a cup (soaked beforehand)
- Wheat bulgur: half a cup (no soaking needed)
- Lentils: half a cup (soaked two hours prior)
- Pomegranate juice: 1 cup, natural and fresh
- Sour pomegranate paste: half a cup
- Onion: 1 medium, diced
- Soup greens (leek, parsley, coriander, dill, spinach): 400 grams, chopped
- Dry mint: 4 tablespoons
- Ground angelica: 1 tablespoon
- Turmeric and black pepper: as needed
- Ground beef or bone marrow from cow/sheep: as desired (can be omitted or replaced with meat broth)
- Salt and boiling water: as needed
How to Prepare Pomegranate Soup
To start, sauté the diced onion in a pot with a little oil until golden and light. Then add turmeric and sauté until the raw smell dissipates. Set aside half of the sautéed onions for final decoration.
Add the soaked lentils to the sautéed onions and sauté a bit, then add 2 liters of boiling water and let it simmer on low heat. At this stage, you can form the ground meat into small meatballs and add them to the soup or use bone marrow or meat broth for flavoring.
Once the lentils are partially cooked, add the soaked rice and wheat bulgur to the pot. Allow these ingredients to release their starch and cook thoroughly. If the soup becomes too thick, be sure to add boiling water.
After the legumes and grains are fully cooked, add the soup greens, pomegranate juice, pomegranate paste, salt, ground angelica, and black pepper to the soup and let it simmer for 20 minutes over medium heat. At this stage, add the remaining sautéed onions as well.
In a small frying pan, sauté the dry mint for just 20 seconds and immediately add it to the soup. Let the soup simmer gently until it thickens. The level of sourness from the paste and pomegranate juice is a matter of taste, and if desired, you can also add a little sugar to the soup to balance the flavor.
This beautifully colored soup can be elegantly garnished with fresh pomegranate seeds, crispy sautéed onions, and hot mint, making it ready for your autumn parties. Enjoy!
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