Best 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.

SERBIAN BEAN SOUP

Steps:

• Heat oil in a large stew pot over medium heat. Cook and stir sliced chorizo until slightly brown and the oil takes on color, 5 to 6 minutes. Add onion, bacon, and garlic; cook until onion is soft and bacon is crisp, about 5 minutes. Add debreziner sausage and peppers and cook until mixture is smooth and soft, about 5 minutes more.
• Stir in crushed tomatoes, white beans, beef stock, tomato paste, and ketchup. Season with savory, salt, pepper, cayenne, and bay leaves. Add flour to thicken and simmer, half-covered, until flavors combine, about 40 minutes. Season with salt and pepper.

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.

GRA - SERBIAN BEAN SOUP RECIPE - (3.4/5)

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.

SERBIAN WHITE BEAN SOUP RECIPE - PASULJ

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!