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Pasulj (Serbian White Bean Soup)
Pasulj (Serbian White Bean Soup)
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Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
635 minutes
Serbian white bean soup with ham, potatoes, and carrots - a comforting winter meal served with crusty bread.
Ingredients:
  • 0.5 pound dried great Northern beans, rinsed
  • 16 cups water
  • 1.5 pounds ham hock
  • salt and freshly ground black pepper to taste
  • 3 carrots, peeled and chopped
  • 3 red potatoes, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 large bay leaf
  • 6 peppercorns
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
Instructions:
  • Soak beans in abundant cold water overnight, then drain.
  • In a large pot, add beans, water, and ham hock. Bring to a boil over medium-high heat, skimming off any foam. Season with salt and pepper, then reduce heat and simmer for 1 hour.
  • Place the carrots, red potatoes, celery, onion, bay leaf, and peppercorns into the pot and bring to a boil. Lower the heat and let it simmer for an additional hour.
  • Remove the flavorful ham hock and carefully separate the tender meat from the bone before adding it back to the delicious soup.
  • In a saucepan, warm oil over gentle heat, sauté garlic until aromatic for about a minute. Add flour and cook until lightly browned. Remove from heat, mix in paprika thoroughly. Return to low heat, stir in 1 cup of soup liquid until well mixed. Transfer mixture back to the soup pot, simmer for 5 minutes. Season with salt and pepper to taste. Enjoy!

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