Best Pasulj Serbian White Bean Soup Recipes

PASULJ (SERBIAN WHITE BEAN SOUP)

Pasulj (Serbian White Bean Soup) image

This white bean soup is also known as army soup or Pasulj in Serbian. Great on a winter day served with bread.

Provided by Katrina Pescador

Categories Fruits and Vegetables Beans and Peas White Beans

Time 10h35m

Yield 12

Number Of Ingredients 14

Ingredients

½ pound dried great Northern beans, rinsed
16 cups water
1 ½ pounds ham hock
salt and freshly ground black pepper to taste
3 medium (blank)s carrots, peeled and chopped
3 medium (blank)s red potatoes, peeled and chopped
2 stalks celery, chopped
1 medium onion, chopped
1 large bay leaf
6 peppercorns
2 tablespoons vegetable oil
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon paprika

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.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 24 g, Cholesterol 38.5 mg, Fat 14.6 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 2.2 g

SERBIAN WHITE BEAN SOUP RECIPE - PASULJ

Serbian White Bean Soup Recipe - Pasulj image

Serbians prefer the tetovac legume in their white bean soup, but most cooks use Great Northern beans because they are easier to find and less expensive.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1/2 pound tetovac or Great Northern beans, rinsed
16 cups cold water
1 1/2 pounds ham hock or ham bone, or use SHORTCUT, above
Salt and pepper
3 carrots, peeled and sliced or medium chopped
3 medium red potatoes, peeled and cut into medium pieces
2 ribs celery, medium chopped
1 medium onion, medium chopped
1 garlic clove, finely chopped
.
For Zafrig (Thickener), optional:
4 tablespoons oil
4 tablespoons flour
1 tablespoon sweet or hot paprika

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. Tastes even better the next day!