If you're searching for a hearty and soul-warming dish that embodies the essence of Serbian cuisine, look no further than Pasulj, the beloved Serbian Bean Soup! This rustic, flavorful soup is not just a meal; it's a comforting embrace on a chilly day, brimming with tender beans, vibrant vegetables, and smoky sausage. Imagine the tantalizing aroma wafting through your kitchen as you simmer this delightful dish, inviting family and friends to gather around the table. Ready to impress your taste buds and bring a taste of Serbia to your home? Dive into our recipe and discover the secrets to crafting this traditional treasure!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Serbian
Serves: 6 servings
Ingredients
- 1 lb dried white beans
- 1 onion, chopped
- 2 carrots, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 smoked sausage, sliced
- 1 bay leaf
- Salt and pepper to taste
- Water as needed
Instructions
- Begin by rinsing the dried white beans under cold water to remove any impurities. Place the beans in a large pot and cover them with water. Let them soak for at least 8 hours or overnight for the best results. If you're short on time, you can use the quick soak method by bringing the beans to a boil for 2 minutes, then removing them from heat and letting them sit for 1 hour.
- After soaking, drain the beans and set them aside. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the chopped carrots and bell pepper to the pot. Continue to sauté the vegetables for another 5-7 minutes, stirring occasionally, until they start to soften.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn. The garlic should become fragrant but not browned.
- Add the sliced smoked sausage to the pot, stirring to combine with the vegetables. Cook for about 5 minutes, allowing the sausage to brown slightly and release its flavor into the mixture.
- Now, add the soaked and drained beans to the pot along with the bay leaf. Pour in enough water to cover the beans and vegetables by about 2 inches. Season with salt and pepper to taste.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about
- 5 to 2 hours. Stir occasionally and check the consistency; add more water if necessary to keep the soup from becoming too thick.
- Once the beans are tender and the soup has thickened to your liking, taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
- Serve the Pasulj hot, garnished with fresh herbs if desired, and enjoy with crusty bread or a side salad for a complete meal.
Tips
- Soaking the Beans: For the best texture and flavor, soak the dried white beans overnight. If you're in a hurry, use the quick soak method—just boil them for 2 minutes and let them sit for an hour.
- Sautéing the Vegetables: Take your time when sautéing the onions, carrots, and bell peppers. This step builds a flavorful base for your soup, so don’t rush it!
- Choosing the Sausage: For an authentic taste, opt for a good-quality smoked sausage. It adds a rich, smoky flavor that elevates the entire dish.
- Adjusting Consistency: Keep an eye on the soup as it simmers. If it gets too thick, simply add more water to achieve your desired consistency.
- Seasoning: Always taste your soup before serving. Adjust the seasoning with salt and pepper to ensure every spoonful is bursting with flavor.
- Serving Suggestions: Pasulj is best enjoyed hot, garnished with fresh herbs, and accompanied by crusty bread or a refreshing side salad for a complete meal experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 18g
Fat: 10g
Saturated Fat: g
Cholesterol: 25mg
