A thick, hearty white bean soup simmered with smoked beef ribs, carrots, and paprika until rich, creamy, and deeply savory.
Ingredients
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500g dried white beans, soaked overnight
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500g smoked beef ribs
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1 large onion, diced
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2 carrots, diced
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2 tbsp sweet paprika
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2 bay leaves
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1 tbsp sunflower oil
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Salt and pepper to taste
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Fresh parsley for garnish
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1 hot pepper (optional)
Instructions
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1
Drain soaked beans. Place in a large pot with smoked beef ribs and cover with fresh water.
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2
Bring to a boil, skim foam, reduce heat, and simmer for 1 hour.
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3
In a separate pan, saute onion and carrots in oil until softened. Add paprika, stir 30 seconds.
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4
Add the sauteed vegetables, bay leaves, and optional hot pepper to the bean pot.
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5
Continue simmering for another 45-60 minutes until beans are very tender and soup is thick.
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6
Remove ribs, shred meat, return to pot. Season with salt and pepper. Serve with bread.
Did You Know?
Pasulj is so beloved in Serbia that there is a saying: "Where there is pasulj, there is a Serb."