Ingridients:

800 g Borlotti beans,200-250 g carrot,150-200 g celery root,parsley,salt,pepper,minced sweet and spiced red pepper,3 dry laurel leaves,2 sausages,dried pork rib,prosciutto or bacon,a piece of bone (provides excellent flavor),tomato sauce,olive oil

Preparation:

Pick quality Borlotti beans and leave to soak over night. Soaked beans cook 5-10 minutes, pour out excess water, pour in hot water by a quarter above bean level. Cut carrot and onion into cubes or slices, celery root cut if necessary, mix ingredients into the soup, add laurel, rinsed dried meat, sausage slices, sprinkle with olive oil and leave to simmer lid-on on medium heat for 40 minutes. Rest of onion and carrot fry in an oil pan, once gold, stir into soup. Season with salt and pepper.
Leave soup to simmer lid-on for about an hour or until soft. Once finished, prepare roux for soup. Gently fry in oil 2-3 finely chopped garlic, stir in 1-2 tablespoon flour and a pinch of minced red pepper. Stir on high heat for a minute until liquid and without lumps. Trinkle roux into soup with stiring. Leave to simmer for another 10 minutes.

Practical tip:

Optional: add in one tablespoon minced sweet red pepper and tomato concentrate.

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