Best 5 Serbian Bean Soup Recipes

PASULJ (SERBIAN WHITE BEAN SOUP)

Steps:

• Soak beans in plenty of cold water overnight. Drain.
• Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
• Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
• Remove ham hock and cut off meat from the bone. Return to the soup.
• Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.

PASULJ (SERBIAN BEAN SOUP)

Steps:

• You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour. Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer. Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa. Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich. Serve with plenty of bread and good red wine. Serves 5 to 6. Time: 2 to 2 1/2 hours From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

PASULJ (SERBIAN WHITE BEAN SOUP) RECIPE

Steps:

• In a large soup pot, place beans, water, and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour.
• Add vegetables, bring back to the boil, reduce heat, and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup.
• If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.
• Serve in heated bowls garnished with chopped parsley if desired. It tastes even better the next day.

SERBIAN BEAN SOUP

Steps:

• Combine beans, potatoes, carrots, celery, tomatoes, and water in saucepan.
• Cook until vegetables are tender.
• Saute onion in oil in skillet.
• Stir in flour; Cook until brown and add to soup.
• Simmer for 5 minutes longer.
• Season with salt and pepper.

SERBIAN BEAN STEW

Steps:

• Add all ingredients in large pot (EXCEPT THE OIL, FLOUR and RED PAPRIKA & SALT). Add enough water to just cover (Don't add more now, you will add a bit of water later.
• Cook until veggies are tender, about 1 hour depending on individual stoves. Taste and adjust salt. At this point you can turn off stove cover pot and leave until ready to have dinner. NOW, make roux - in small sauce pan add oil and flour and paprika over med heat stirring so as not to burn. When you can scrape your finger down the back of your wooden spoon and it remains, it's good. Remove from flame, add a ladle of soup from bean pot stirring quickly so as not to clump but still be thick. Pour slowly into large pot w/other ingredients stirring all the while briskly and heat until thickened. Add little water if you feel it's too thick.
• TOMATO & ONION SALAD.
• 3 large ripe tomatoes diced small.
• 1 large onion diced small.
• 1/4 cup oil.
• salt.
• Add into bowl and add oil and salt to taste. Mix together set aside until ready.