Seu (Pomegranate) Soup

Mongolian Seu Soup Recipe with Lamb and Pomegranate

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Seu (Pomegranate) Soup is a traditional dish that is popular in Middle Eastern cuisine. This hearty and flavorful soup is made with tender pieces of lamb, aromatic spices, and the sweet and tangy taste of pomegranate. It is a comforting and satisfying dish that is perfect for cold winter days.

History

Seu Soup has been enjoyed for centuries in Middle Eastern countries such as Iran, Turkey, and Lebanon. Pomegranates have long been prized for their health benefits and unique flavor, making them a popular ingredient in many dishes. This soup is a delicious way to enjoy the taste of pomegranates while also getting the nutritional benefits of lamb and spices.

Ingredients

1 leg of lamb
4 tsako cardamoms
3 sticks of cinnamon
1 tsp ground ginger (fresh is best)
0.5 tsp asafetida (kasni)
1 pomegranate
2 tsp black pepper
butter (unsalted would be more preferred)
salt to taste

How to prepare

Place lamb, cardamoms, ginger, and cinnamon in a large stockpot.
Cover with enough water and bring to a boil until aromatic.
Remove the lamb and cut it into bite-sized pieces.
Return the lamb to the pot and adjust the flavor.
Cut the pomegranate into quarters, sprinkle with vegetable oil and kasni, and roast until slightly yellow with black spots.
Cut the roasted pomegranate into pieces and add them to the soup.
Also, add butter to the soup.
Simmer until the soup reaches the consistency of a thick stew.
Serve in a large bowl.

Variations

For a vegetarian version, you can substitute the lamb with chickpeas or lentils.
Add chopped fresh herbs such as parsley or mint for a burst of freshness.

Cooking Tips & Tricks

Be sure to use fresh ginger for the best flavor in this soup.

- Roasting the pomegranate before adding it to the soup helps to bring out its natural sweetness.

- Adjust the amount of spices to suit your taste preferences.

- For a richer flavor, use unsalted butter in this recipe.

Serving Suggestions

Serve Seu Soup with warm pita bread or rice for a complete meal.

Cooking Techniques

Simmer the soup slowly to allow the flavors to meld together.

Ingredient Substitutions

You can use chicken or beef instead of lamb in this recipe.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the soup with fresh pomegranate seeds and a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Serve Seu Soup with a side of tabbouleh salad for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.

Summary

Seu Soup is a nutritious and satisfying dish that is rich in protein, vitamins, and minerals. It is a great option for a hearty and flavorful meal.

Summary

Seu (Pomegranate) Soup is a delicious and nutritious dish that is perfect for warming up on a cold day. With its tender lamb, aromatic spices, and sweet pomegranate, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Seu (Pomegranate) Soup. It was many years ago, when I was just a young girl, visiting my aunt in a small village nestled in the mountains of Armenia. My aunt was known for her delicious and unique dishes, and I was always eager to learn from her.

One day, as we sat in her cozy kitchen, she pulled out a worn and tattered recipe book. It was filled with handwritten notes and splattered with ingredients from years of use. She flipped through the pages until she found the recipe for Seu Soup, a traditional Armenian dish that she had learned from her grandmother.

As she read the recipe aloud to me, my mouth watered at the thought of the sweet and tangy flavors of pomegranate mixed with savory herbs and spices. I knew I had to learn how to make this soup for myself.

My aunt patiently guided me through each step of the recipe, showing me how to carefully extract the seeds from the pomegranates and simmer them in a rich broth with tender chunks of lamb and fresh vegetables. She explained the importance of letting the soup simmer slowly, allowing the flavors to meld together and create a rich and hearty dish.

I watched in awe as she effortlessly chopped vegetables and seasoned the soup with fragrant herbs and spices. Her hands moved with precision and grace, a testament to years of practice and dedication to her craft.

After hours of simmering, the soup was finally ready. My aunt ladled steaming bowls of Seu Soup into colorful ceramic bowls and garnished them with fresh herbs and a dollop of creamy yogurt. The aroma that filled the kitchen was intoxicating, a harmonious blend of sweet and savory that made my stomach growl in anticipation.

As we sat down to enjoy our meal, my aunt watched me closely, eager to see my reaction to the dish. I took a hesitant bite, savoring the complex flavors that danced on my tongue. The sweet and tangy pomegranate paired perfectly with the tender lamb and hearty vegetables, creating a soup that was unlike anything I had ever tasted before.

I looked up at my aunt with wide eyes, a smile spreading across my face. "This is incredible," I exclaimed, already planning to make this soup for my own family someday.

My aunt chuckled softly, a twinkle in her eye. "This recipe has been passed down through generations in our family," she said. "I am so glad to see you appreciate it as much as I do."

And from that day on, Seu Soup became a staple in my own kitchen. I would make it for special occasions, for family gatherings, and for quiet nights at home when I wanted to feel connected to my Armenian roots.

Each time I made the soup, I would think back to that day in my aunt's kitchen, watching her expertly craft a dish that would become a beloved tradition in my own family. And I would be grateful for the love and knowledge she had passed down to me, a gift that would continue to nourish my body and soul for years to come.