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Today, we will be preparing a pomegranate syrup soup by Ruben Pogosyan, a chef from Armenia.
Pomegranate is indispensable in Armenian cuisine. It is a key ingredient in most main dishes, appetizers, and desserts. It is used to make sauces, dressings, and also serves as a garnish for many dishes.
Pomegranate perfectly reflects Armenia itself—passionate, unpredictable, and delicious 😉 It can burst at any moment, and it can be both sweet and tart at the same time.
Cook the meat in water over low heat.
In vegetable oil, sauté the onion until golden, then add the beetroot and a little sugar.
Add the boiled meat, boiled peas, rice, and more broth (from the meat). Add the beetroot and cook for 15 minutes.
Five minutes before the soup is ready, add narsharab, season with cinnamon and parsley.
