A popular dish in Balkan cuisine. A great winter dish with white beans and smoked meats.
Imagine a soup that warms you up from the inside out, with every spoonful rich in tradition and flavor. That's the essence of Serbian bean soup, a beloved dish that has comforted generations. Let's delve into this culinary staple that remains a favorite among Serbs and Soup connoisseurs alike.
Serbian bean soup, or "pasulj," has deep roots in the Balkans. It's a dish that symbolizes home cooking in Serbia, often prepared over an open flame in clay pots known as "čorbast pasulj." This method dates back centuries, infusing the beans with a smoky depth.
Traditional Ingredients
The heart of this soup lies in its humble yet inherently flavorful ingredients: white beans, onions, carrots, celery, and a rich paprika-driven base. Traditionally, Serbians cook this over a slow fire, allowing flavors to meld.
Cultural Significance
Pasulj is often served during large family gatherings and is a staple during the holidays, especially Christmas and Slava, the Orthodox Christian celebration of a family's patron saint day. Its role at the dinner table echoes the importance of family and tradition in Serbian culture.
The side effects of beans
Beans are known to cause gas due to their high fiber content and the presence of sugars such as raffinose and oligosaccharides, which the human body cannot fully digest. When these sugars reach the large intestine undigested, they are fermented by bacteria, leading to increased gas production and, consequently, flatulence. Additionally, beans are high in soluble fiber, fermented by gut bacteria, further contributing to gas production.
Help from kelp
Cooking beans with kombu can help prevent gas. Kombu, a kelp or type of seaweed, contains an enzyme called glutamic acid, which helps break down the complex sugars in beans that can cause gas. To use kombu, put a piece of it into your bean dishes while they are cooking. The kombu can be removed, similar to a bay leaf, before serving the dish. It is recommended to soak the beans overnight with a piece of kombu, then discard the soaking water before cooking the beans. This method can help reduce the gas-inducing properties of beans and make them more digestible.
Furthermore, kombu will be a flavor enhancer, giving your beans a better taste.
Serbian Bean Soup (Pasulj)
Ingredients
1 lb. Dry Cannellini Beans (note 1)
6 oz. Pork Belly (smoked) (note 2)
6 oz. (1/2) Polska Kielbasa
6 cups Beef Stock
1 large (or 2 small) Sweet Red Pepper
1 large Onion
1/2 Parsnip or Celery Root
2 Leeks
1 medium Carrot
8 cloves Garlic
2 tbsp Tomato Paste
1 piece Kombu (optional)
Water as needed
Salt & Pepper to taste
1 tbsp Hungarian Paprika
1 tbsp tallow or avocado oil
Garnish (for one serving)
1 tsp Crème Fraîche
1 tbsp chopped Parsley
1 pinch Hungarian Paprika
The Process
Rinse the beans thoroughly.
Add beans to a bowl, add one strip of kombu (if used) and add water approx. 3 inches above the beans. Let the beans soak for at least 4 hours, better overnight.
Drain the beans, if desired.
Chop the vegetables, onion, peppers, and turnip into small pieces (approx. 1/4”).
Cut the carrot and leeks in half and slice.
Peel the garlic and chop it.
Cut the pork belly into approx. 1/4” pieces.
Slice the kielbasa into bite-size pieces (approx. 1/4” thick).
Heat tallow or avocado oil in a Dutch oven or similar pot over medium-high heat.
Add the pork belly, the kielbasa, and the onions and fry until golden brown (approx. 10 minutes).
Salt and pepper slightly (approx. 1/2 tsp) and add all the paprika.
Add tomato paste to the pot and stir.
Add vegetables and garlic and heat for approx. 2-3 minutes. Stir occasionally.
Add the beans with kombu and stir in well.
Pour all 6 cups of beef stock into the pot and stir.
Bring soup to a boil.
Reduce heat to low and simmer the soup for 90-120 minutes. Taste the beans after 90 minutes and see if they are soft. If not, add 30 minutes or time as needed until the beans have a soft texture; however, they are not mushy.
Taste the soup and add salt, pepper, and paprika as needed.
Let the soup cool down and reheat.
Serve the soup in a cup and garnish with some crème fraîche (or sour cream) and parsley. Sprinkle some paprika over the soup.
Notes:
I always use dry beans for this recipe. You can use canned beans if you prefer, but will be slightly different. If canned beans are used, drain and rinse them before adding the beans to the other ingredients. The cooking time can be reduced to 30 minutes.
If you cannot find smoked pork belly, you can add the flavor yourself. Take 2 tbsp of brown sugar and add some drops of liquid smoke to it. Be careful with the amount. It can be overwhelming. Then rub the smokey sugar onto the pork belly (you will not need all of it for this amount of pork belly) and let it cure for a few hours in the refrigerator.
Wine Pairing
Matalj, Kremen Kamen, Negotinska Krajina, Serbia
Or
1858 Cabernet Sauvignon Paso Robles, California
Why:
Cabernet Sauvignon offers hints of plum and spices. Oak, accompanying the fruit flavors, goes well with this hearty, smokey soup.
Music Pairing
Various Traditional Serbian Musicians - Oj, Ružice Rumena
Why:
This traditional Serbian song tells us about love and separation. The ones who had gone away always cherished memories of what they loved at home. Traditional food was always a reminder of home, where one grew up. This traditional soup will bring one back home in their minds.
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