Serbian Bean Soup Recipes

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.

Steps:

• *You will need a large saucepan. Pick over the Beans for bits of grit and chaff, and rinse them twice in cold water. Put the Beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. *Bring the water to a boil and then turn down the heat.Leave to simmer gently for half an hour. *Remove the pan from the heat and pour in enough cold water to cover the Beans to a depth of 3 inches. The Beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer. *Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the Beans. *Cook gently over very low heat for 1 1/2 to 2 hours, until the Beans are soft. After 45 minutes of the cooking, add the kielbasa. *Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. *Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. *Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich.

Steps:

• Combine beans, potatoes, carrots, celery, tomatoes, and water in saucepan.
• Cook until vegetables are tender.
• Saute onion in oil in skillet.
• Stir in flour; Cook until brown and add to soup.
• Simmer for 5 minutes longer.
• Season with salt and pepper.

Steps:

• Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.
• Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil.
• Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.