Beet and Pomegranate Borscht

Note from Cheri: The recipe, text and photo below is reprinted with permission from Pomegranates, by Ann Kleinberg (2004, Ten Speed Press). This book takes the mystery out of fall's favorite fruit and serves up 70 delicious recipes. Click here to lean more about this book and for another terrific sample pomegranate recipe.

Forget all previous associations with borscht. We've left the Russian/Eastern European version in the dust with this updated model. Chunks of meat add heartiness further enriched with greens and sweetened with a touch of pomegranate syrup. For a nouvelle version, try straining the borscht and serving as a broth with only chucks of meat and beets. It's a vision in vermillion.

3 tablespoons canola oil 3 yellow onions, chopped 3 cloves garlic, chopped 1 pound stewing beef, cut into chunks 3 beets, peeled and diced 8 cups water 1/4 cup dried yellow or green split peas, rinsed 3 tablespoons basmati or long grained white rice, rinsed 1 cup chopped green onions, green and white parts 1 cup minced flat leaf parsley 1 cup minced fresh cilantro leaves 2 cups chopped spinach salt and freshly ground black pepper 2 tablespoons pomegranate syrup

Serves 8 Heat the canola oil in a large heavy pot over medium-high heat. Add the onions and garlic and saute for 3 to 5 minutes, or until translucent. Add the meat and beets and sauté for 3 minutes. Add 2 cups of water and bring to a boil. Decrease the heat to low and simmer, covered, for about 1 hour, or until the meat and beets are cooked through. The beets should be fork-tender. Using a slotted spoon, transfer the meat and beets to a plate, cover, and set aside. Add the remaining 6 cups of water, the split peas, rice, green onions, parsley, cilantro, and spinach to the pot and bring to a boil over high heat. Decrease the heat to low and simmer, covered, for 45 minutes. Return the meat and beets to the pot and season to taste with salt and pepper. Stir in the pomegranate syrup and cook for 4 minutes. Taste and adjust the seasoning before serving. Pomegranate Syrup Making your own pomegranate syrup is well worth the effort - the taste is remarkable. If you have the time and inclination, go for it. 4 cups pomegranate juice Makes About 2 Cups When making pomegranate syrup, you can use freshly squeezed or store bought pomegranate juice (buy only pure juice without sugar or flavorings added). You will need a large amount to start with; try it with 4 cups as there is a lot of evaporation in the cooking process. Depending on how thick you like your syrup, 4 cups of juice will reduce to yield about 2 cups of syrup. Pour the juice into a saucepan or skillet and bring to a steady boil over high heat. Decrease the heat to maintain a slow, steady, low bubbling and cook, stirring occasionally with a wooden spoon. After about 20 to 30 minutes the juice will have reduced by about one-half and will start to thicken. To test consistency, dip a spoon in the syrup - if it comes out relatively clean, continue cooking. If the spoon is coated and the syrup takes it time sliding off, you've done it! Another method is to drop a spoonful of syrup on a chilled plate and wait a few minutes (or place the plate of syrup in the refrigerator to hasten the process). If the syrup moved slowly around the plate, that's it-remove the pan from the heat and let cool completely. If it is still runny, continue cooking but pay close attention at this point. If you want very thick syrup, continue cooking and then remove from the heat when the syrup reaches the desired consistency or even a little before - it will thicken as it cools. Pour the cooled syrup into a jar and close tightly. It will keep in the refrigerator for 6 months.