Soup-E Laboo (Beet Soup)
Persian Recipes
January 26, 2022
super easy
This is a tasty Beet (Choghondar e Laboo) soup that also has pomegranate. The roots of the beet are also used in making this soup hence why some people refer to this soup as Beetroot soup.
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Ingredients
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| 1 bunch of beets (must have the leaves and roots too) | |
| 1 cup pomegranate juice (or squeeze juice from two pomegranates) | |
| 1 teaspoon pomegranate paste | |
| 1lb ground chicken or turkey | |
| 1 onion grated | |
| salt and pepper | |
| turmeric or saffron | |
| 2-3 cups water |
Directions
1.
Chop up the beets into square pieces or thin slices. Chop up the roots and leaves as well. In a large pot add the water and the beets and beet-roots and allow the contents to cook or 20-30 minutes (burner set to medium heat and place lid on pot). Add the pomegranate juice and pomegranate paste and stir. Add some salt and pepper to the soup for flavor and cover the pot again. While the soup is simmering and cooking begin preparing the meatballs.
In a mixing bowl mix together the ground chicken or turkey, grated onion, salt, pepper, and turmeric (or saffron). Remove the lid from the pot with the soup and begin forming small round meatballs and adding to the soup. Allow the soup to cook for an additional 30 minutes before it is ready to serve.
Hope you enjoy! 🙂
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