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Serbian White Bean Soup Recipe - Pasulj

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Serbian Bean Sop - Pasulj

Serbian Bean Soup - Pasulj

© 2008 Barbara Rolek licensed to About.com, Inc.
Serbian white bean soup - pasulj - is a hearty stick-to-the ribs affair that can be made with or without meat. This version is with meat. True Balkan bean soup is made with the tetovac bean, but Great Northern beans work just as well. The soup can be thickened with a zafrig if desired or partially pureed. I prefer mine chunky.

SHORTCUT: Soak the beans overnight and drain. Place in a slow cooker with smoked sausage instead of a ham hock and rest of ingredients.

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Makes 8-10 servings of Serbian White Bean Soup - Pasulj

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

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

Preparation:

  1. 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.

  2. 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.

  3. 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.

  4. Serve in heated bowls garnished with chopped parsley, if desired. Tastes even better the next day!
User Reviews

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 5 out of 5
Thumbs up from a Serb!, Member jinkxy

Very authentic recipe that made a beautiful lunch for my (Serbian) partner and I... Tasted even better the next day.. My mother in law had given me an almost identical recipe that had been handed to her from HER grandmother..

33 out of 33 people found this helpful.

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