Pasulj Serbian white bean soup, or how a common culture can shine like a beacon
User Reviews
5
Pasulj Serbian white bean soup, or how a common culture can shine like a beacon
Description
This white bean soup uses either canned or dried beans soaked overnight if dry, then cooked until tender. Onions and garlic are sautéed in olive oil to develop flavor before adding beans and water for simmering. The recipe incorporates carrot, celery, green pepper, paprika, and tomato paste which build a savory base with gentle sweetness and mild heat. Bay leaves and whole or crushed black peppercorns contribute subtle aromatic notes while chopped cilantro or parsley adds freshness at the end.
The soup is cooked slowly over low heat until vegetables reach the desired tenderness, producing a hearty broth with soft beans and softened vegetables throughout. Serving options may include a dollop of sour cream or vegan alternatives, topped with dill for garnish, adding creaminess and herbal brightness.
Ingredients
- 2-3 cups White beans 2 cans, or use dried beans - dried beans typically need to be soaked and cooked for a much longer time, so allow time for soaking
- 2 onion chopped
- 3 cloves garlic minced
- 3 bay leaf
- 2 tablespoons cilantro chopped, or parsley
- 3 tablespoons tomato paste
- 1 carrot scraped and sliced, large
- 1 celery chopped finely
- 1 green pepper
- 5 to 6 black peppercorns or crushed black pepper, whole
- ½ tablespoon salt
- 2 tablespoon olive oil
- 2 teaspoons paprika
- lemon juice
- dill optional, for decoration
- Vegan or regular sour cream for serving (optional)
Instructions
- 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.
User Reviews
Overall Rating
5
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