Recipe

Cranberry Borscht Recipe

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Ingredients

1/2 c sliced parsley
1/4 lb Spaghetti or tagliatelle; broken up into 1-inch pieces and cooked al dente
Black pepper
1 lg Onion; sliced
1 Stalk celery; sliced
2 c Peeled; seeded, & finely sliced tomatoes
Olive oil; for garnish
2 Carrots; sliced
1 Garlic clove; minced, for garnish
Salt
1 lb Dried cranberry beans
2 Garlic cloves; minced
1/4 lb Pancetta; sliced

Directions

Step #1 Soak the beans in cold water to cover overnight.
Step #2 Drain & place them in a large saucepan with the onion, celery, & carrots.
Step #3 Cover with water, bring to a boil, & let simmer until the beans are almost done, lower the heat, about 1 hr.
Step #4 Meanwhile, saute' the pancetta until it renders its fat.
Step #5 Add the garlic cloves & saute'.
Step #6 Add the tomatoes & parsley & cook for 15 mins.
Step #7 Remove 2 c of beans from the saucepan & puree them in a food mill or food processor/blender.
Step #8 Stir the puree back into the soup.
Step #9 Add the tomato mixture & the spaghetti to the soup.
Step #10 Taste & Spice up this with salt and pepper.
Step #11 Cook the soup to warm it through.
Step #12 Garnish with minced garlic & a stream of olive oil.
Step #13 Serves 8 as a first course.
Step #14 Recipes from The Heart of Sicily: Recipes & Reminiscences of Regaleali, a Country Estate by Anna Tasca Lanza (Clarkson Potter,.
Enjoy the Cranberry Borscht recipe