Pasulj Serbian white bean soup, or how a common culture can shine like a beacon

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A bowl of Serbian white bean soup with sour cream and basil.

Pasulj Serbian white bean soup, or how a common culture can shine like a beacon

With a blend of tomatoes, paprika and creamy white beans, this peppery and tangy soup is filling but light, exactly what you want on a lonely winter's day.

Course Soup

Cuisine Serbian

Servings

Calories 114kcal

Author Ksenia Prints

Ingredients

2-3 cups of 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 onions chopped
3 cloves garlic minced
3 bay leaves
2 tablespoons of chopped cilantro or parsley
3 tablespoons of tomato paste
1 large carrot scraped and sliced
1 celery chopped finely
1 green pepper
5 to 6 whole peppercorns or crushed black pepper
½ tablespoon of salt
2 tablespoon of olive oil
2 teaspoons of paprika
150 ml lemon juice or one full lemon
Dill for decoration optional
1 tablespoon sour cream or Vegan 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.

Nutrition