Serbianbeansoup Recipes

PASULJ SERBIAN WHITE BEAN SOUP, OR HOW A COMMON CULTURE CAN SHINE LIKE A BEACON

Steps:

• If using dry beans, soak beans in water overnight (use 2 cups of water to each cup of beans). Drain and rinse beans.
• Pour olive oil on the bottom of the soup pot. Add onion and sauté for five minutes until it is fragrant and starts to brown. Add garlic and sauté for another five.
• If using dry beans, add the soaked, rinsed beans and enough water to cover the beans, plus cover another three inches. Bring the water to a boil then down to a simmer for 20-30 minutes, until the beans are cooked through. Add four more cups of water.
• If using canned beans, add them and enough water to cover beans + three inches, bring to a boil and then lower to a simmer, cook for 10 minutes.
• Add remaining ingredients and cook gently over a low heat until vegetables are at desired texture. (Approximately 30 minutes.)
• If desired, add a dollop of sour cream and some chopped dill in each bowl before serving.

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.

BEAN SOUP

Steps:

• Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
• Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
• Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

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

CROATIAN BEAN SOUP (GRAH I VARIVAH)

Steps:

• Gather the ingredients.
• Drain the soaked beans, rinse them, and drain again.
• Place in a large pot and add 12 cups fresh cold water. Bring to a boil, reduce heat to a simmer, and skim off any foam that rises to the surface.
• Add garlic, onion, smoked sausage of choice, smoked ribs or meaty smoked ham hocks, bay leaf, salt, pepper and Vegeta seasoning powder to taste.
• Return to a boil, reduce heat, and simmer, partially covered, for 2 to 3 hours or until beans and meat are tender. Add water as needed, while cooking, stirring occasionally.
• Remove bay leaf and discard. Remove bones from rib meat or hocks and return meat to the pot. If soup isn't thick enough, continue to simmer until desired consistency is achieved.

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 BAKED BEANS (PREBRANAC)

Steps:

• Preheat the oven to 200 degrees Celcius (390 degrees Fahrenheit).
• Add the onions to a saucepan on high heat with the lid closed. Saute the onions until they become translucent, leaving the lid on between each stir. This will take about 10 minutes.
• Add in the olive oil and put the lid back on. Saute until the onions begin to brown, then remove from heat.
• Once the onions are done, add in the rest of the ingredients (besides the bay leaf). Give it a good stir.
• Add the bean mixture to a ceramic baking dish, and flatten it out with the back of a spatula.
• Once finished, pour boiled water (around 1½ cups / 330ml) to cover the beans completely. Making sure you are adding just enough to cover them.
• Place the bay leaf in the middle of the dish.
• Put the dish carefully in the oven and bake for around 60 minutes or until it starts to brown a little on the top.
• At this point, change the oven setting to grill and grill the top for 10-15 minutes. Keep an eye on it so that it doesn't burn.
• Remove from the oven and let sit for 10-15 minutes before serving.

SERBIAN BAKED BEANS (PREBRANAC)

Steps:

• Chop the onions. Then place the onion and sunflower oil in a dutch oven and heat over a burner on medium low heat. It is best to start the onion off in the cold oil, this will give the onions a more mellow flavor. Bring the onions to a low and slow simmer for 30-40 minutes, until the onions have deepened to a yellow color but are not caramelized.
• Drain and rise the beans. Add the beans, paprika, garlic, bay leaves, and a generous amount of salt and pepper to the pot with the onions. Then stir in 3 cups of water. Cover and bake at 375 degrees for 90 minutes to 2 hours, until most of the moisture has evaporated, the beans have deepened in color, and the top of the beans have caramelized.
• Let the beans cool and then refrigerate. I reheated the beans in a casserole dish before serving.

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.