Shorbat Rumman is a traditional soup full of color and flavor, made with beets, fresh vegetables, spices, and a touch of pomegranate.
This is a nutritious and easy-to-make vegan option that combines simple ingredients into a comforting dish. Ideal for those who enjoy healthy and flavorful meals, this recipe can be easily adapted to your preferences.
Shorbat Rumman
Ingredients
½ Chopped onion
¼ cup of Split peas
4 cups of Vegetable broth
2 Red beets
¼ cup of Rice
½ cup of Sliced scallions
1 tablespoon of Sugar
1 ½ tablespoon of Lime juice
1 tablespoon of Pomegranate molasses
¼ cup of Chopped parsley
1 cup of Chopped spinach
2 tablespoons of Chopped cilantro
Olive oil
½ tablespoon of Dried mint
1 pinch of Cinnamon
1 pinch of Black pepper
1 pinch of Salt
Preparation
Step 1 : In a large pot, sauté the onions in olive oil until they become translucent.
Step 2 : Then, add the split peas and mix well so they blend with the onion.
Step 3 : Next, pour in the broth and let it cook on low heat for an hour, allowing the flavors to develop deeply.
Step 4 : After that time, add the peeled and chopped beets along with the rice, and continue cooking for another 30 minutes.
Step 5 : Cook until all ingredients are tender and the flavors are well integrated.
Step 6 : Then, add the chopped scallions, sugar, lime juice, pomegranate molasses, and parsley.
Step 7 : Let it cook for approximately 15 more minutes so the flavors meld together.
Step 8 : Finally, bring the soup to a boil, add the spinach and beet leaves, reduce the heat, and cook a few more minutes.
Step 9 : Then, mix in chopped cilantro, adjust the seasonings to taste, and serve in bowls garnished with an aromatic mix of mint, cinnamon, and pepper.
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