Čorbast Pasulj Recipe

A Journey Through The Flavors of Serbia

Čorbast Pasulj, also known as Serbian Bean Soup, is a traditional dish deeply rooted in the Balkans. Known for its rich flavors and hearty texture, this dish is a staple comfort food in Serbian households. The cuisine of Serbia embodies a medley of cultural influences, and Čorbast Pasulj highlights this blend with its aromatic spices and wholesome ingredients. Originating as a peasant dish meant to sustain families through harsh winters, it has grown to be a cherished culinary creation.

Ingredients

• Beans - 500g
• Smoked Pork - 250g
• Onions - 2 large
• Carrots - 2 medium
• Paprika - 1 teaspoon
• Oil - 3 tablespoons
• Flour - 1 tablespoon
• Garlic - 2 cloves
• Bay Leaf - 2
• Salt and Pepper - to taste

Preparation

Start by preparing the beans. Thoroughly rinse them under cool running water and then soak them in a large bowl overnight. This helps to soften the beans for easier cooking and enhances their digestibility. Once the beans have soaked, drain and rinse once more before setting them aside.

Cooking Instructions

1. In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until they become translucent.
2. Incorporate the diced carrots and sautée for about 5 minutes.
3. Add the minced garlic and continue to sauté for another minute until fragrant.
4. Stir in the paprika and smoked pork pieces, ensuring that the flavors meld together.
5. Mix the soaked beans into the pot, ensuring they are well-coated with the aromatic base.
6. Add about 1.5 liters of water, followed by the bay leaf, and bring the mixture to a boil.
7. Reduce the heat to low and allow the soup to simmer gently for approximately two hours, stirring occasionally. Utilize a cooking timer to keep track.
8. In a small separate pan, heat a little more oil and stir in the flour to create a roux. Once golden brown, carefully add it to the soup to help thicken it.
9. Continue simmering for another 30 minutes, and season the soup with salt and pepper to taste.

Serving Suggestions

Čorbast Pasulj is best enjoyed hot, accompanied by freshly baked bread or warm cornbread. The bread serves as a vessel to absorb the rich broth and contrasts beautifully with the tender beans. For an added dimension, pair it with a side of pickled vegetables which cut through the soup's richness. As you savor the hearty spoonfuls, you're transported back to an era of culinary simplicity where each mouthful tells a story of community and home-cooked warmth. This soup is more than just food; it's an experience of Serbian heritage passed down through generations.