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Serbian Lenten Sauerkraut and Beans Recipe - Posni Kupus i Grah

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Serbian Sauerkraut and Beans or Kupus i Grah

Serbian Sauerkraut and Beans or Kupus i Grah

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Serbian Lenten sauerkraut and beans or posni kupus i grah is a porridge that can be served as a main course or side dish. It is meatless making it perfect for fasting. Compare this with sauerkraut and beans recipe.

Makes 6 to 8 servings of Serbian Lenten Sauerkraut and Beans or Posni Kupus i Grah

Cook Time: 3 hours

Total Time: 3 hours


  • 1 pound white Great Northern beans
  • 1 pound sauerkraut, rinsed and drained
  • 1/2 cup oil
  • 1 small finely diced onion
  • 1 clove minced garlic
  • 1 cup all-purpose flour
  • 2 teaspoons salt or to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot or sweet paprika, or to taste


  1. Wash beans and soak them overnight in about 2 gallons water. When ready to cook, drain and rinse beans, and transfer them to a large pot or Dutch oven with 1 gallon water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer, uncovered, for about 2 hours or until almost tender, adding more water, if necessary.

  2. Add sauerkraut and continue cooking while you prepare this zafrig (roux). Saute onion and garlic in oil in large skillet until translucent. Add flour, salt, pepper and paprika, stirring constantly to prevent burning, until zafrig is golden brown. Remove from heat and slowly add 2 cups cold water, whisking constantly until smooth. Add this to the sauerkraut and beans, mixing well. Cook 20 minutes. If too thick, add more water. If too thin, cook longer.
User Reviews

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 4 out of 5
Lenten Sauerkraut and Beans, Member Micaelee

I like this recipe so much I am making it again. I am not a big fan of beans without some kind of meat but the sauerkraut adds a depth and tang the makes this dish interesting to eat. Also, it freezes well so I don't feel I have to eat it all at one sitting.

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