Pomegranate Syrup Soup

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.

Pomegranate Syrup Soup

The base of the soup we’ll be preparing today is pomegranate sauce, known as narsharab. It’s made by evaporating pomegranate juice with various spices such as basil, coriander, sugar, cinnamon, pepper, and salt. “Nar” translates to pomegranate in Azerbaijani, and “sharab” means wine. This sauce adds a sophisticated and unique flavor to any dish, whether it’s meat, poultry, or any other meal. The recipe for the pomegranate syrup soup is no exception.

Difficulty Level: Medium

Calories: 250

Cooking Time: 160 min

Ingredients:

Fresh beef – 1 kg
Onion – 300 g
Fresh beetroot – 300 g
Rice – 200 g
Fresh herbs – 70 g
Spices – 60 g
Vegetable oil – 100 ml
Narsharab (pomegranate syrup) – 100 g
Beetroot greens (leaves) – 1.5 kg
Cinnamon – 10 g
Dried peas – 500 g

Instructions:

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.