PASULJ (SERBIAN BEAN SOUP)

• 1 lb Dried white beans (navy or
• -cannellini)
• 2 Onions, chopped
• 3 Cloves garlic, minced
• 3 Bay leaves
• 2 tb Chopped parsley
• 2 tb Tomato paste
• 1 lg Carrot, scraped and sliced
• 5 To 6 whole peppercorns
• 1 lb Kielbasa, thickly sliced
• 1 /2 tb Salt
• 2 tb Olive oil
• 1 ts Paprika
• 2 tb Flour

You will need a large saucepan.Pick over the beans for bits of grit

and chaff, and rinse them twice in cold water. Put the beans in a

large saucepan and cover them with water to a depth of 1 to 2 inches.

Bring the water to a boil and then turn down the heat. Leave to

simmer gently for half an hour.

Remove the pan from the heat and pour in enough cold water to cover

the beans to a depth of 3 inches.The beans will settle on the

bottom. Leave them for a minute or two; then pour off the water and

replace with fresh water.Bring the water to a boil and then turn

down the heat to simmer.

Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and

peppercorns to the beans.Cook gently over very low heat for 1 1/2

to 2 hours, until the beans are soft. After 45 minutes of the

cooking, add the kielbasa.

Fifteen minutes before you are ready to serve, add the salt and

prepare a liaison for the soup.Heat the oil until it is smoking

lightly; then quickly stir in the paprika, followed by the flour. Mix

to a thin paste. Add this to the soup, stirring well.Simmer for 5

minutes, until the soup is thick and rich.

Serve with plenty of bread and good red wine.

Serves 5 to 6. Time: 2 to 2 1/2 hours

From:THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT

COOKING by Elisabeth Luard, ISBN 0-553-05219-5

Posted by:Karin Brewer, Cooking Echo, 7/92