Recipe Instructions
* Note: Or substitute 1 cup pomegranate juice produced by moving an uncut fresh pomegranate hard underfoot on the ground, then making an cut and squeezing it on the juicer.
Bring water to some boil inside a large pot, then stir within the lamb, split peas, and onion. Skim where necessary, then reduce heat, cover, and simmer to have an hour.
Meanwhile, wash the beet tops and green spinach, slice finely and chop, wrap in sponges, and crisp until needed. Also peel the beets and chop right into a small dice. Also prepare the mint/cinnamon/pepper garnish inside a separate bowl.
Once the lamb broth is prepared, add some beets and grain and prepare another half an hour.
Choose the lamb -- cut away the bones and fat, shred the meat, and go back to the pot. Add some scallions, two tablespoons of sugar, two tablespoons of lime juice, parsley, and only the pomegranate concentrate or even the pomegranate juice. Simmer for ten minutes.
When prepared to serve, bring the soup to some boil and stir within the beet vegetables and green spinach. Let wilt, while stirring for just a few minutes, then stir in cilantro, more lime juice, when needed, and seasonings. Ladle into bowls and sprinkle using the mint/cinnamon/pepper topping.
Serve hot like a meal to six people, with a lot of bread quietly.
Rating
Unrated, please give a rating
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