Pasulj, also known as Serbian bean soup, is a hearty and comforting dish made with white beans, smoked meat, and a variety of vegetables. This traditional soup is perfect for cold days and is often enjoyed as a main course. Here’s how to make it at home.
Ingredients:
- 500g dried white beans (such as navy or cannellini)
- 200g smoked bacon or smoked sausage
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 2 liters water or vegetable broth
- Fresh parsley for garnish
Instructions:
- Prepare the Beans:
- Rinse the dried beans thoroughly and soak them in water overnight. Drain and rinse again before cooking.
- Cook the Beans:
- In a large pot, add the soaked beans and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender but not mushy. Drain and set aside.
- Prepare the Soup Base:
- In the same pot, heat the vegetable oil over medium heat. Add the finely chopped onion, diced carrots, and diced red bell pepper. Cook until the vegetables are soft, about 10 minutes.
- Add the minced garlic, smoked bacon or sausage, bay leaves, and paprika. Cook for another 5 minutes, stirring occasionally.
- Combine and Cook:
- Add the cooked beans back to the pot. Pour in the water or vegetable broth. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and simmer for about 1 hour, or until the flavors have melded together and the soup has thickened to your liking.
- Serve:
- Remove the bay leaves before serving. Garnish the soup with fresh parsley.
- Serve hot, with crusty bread on the side.
Enjoy your homemade Pasulj, a comforting and hearty Serbian bean soup!