Pasulj Serbian White Bean Soup Or How A Common Culture Can Shine Like A Beacon 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.

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.