Pasulj (Serbian Bean Soup)

200gm dried berloti (or white) Beans

300gm dried Pork Ribs (for a non-vegetarian option) 

2 onions, chopped

1 large carrot, sliced 

1 bay leaf

1 fresh chilli, optional 

2 tsp ground red paprika

1 parsley root, chopped

1 tsp pepper or to taste

1 tsp Vegeta (or salt) or to taste

3 tbsp oil 

2 tbsp flour

3-4 cloves garlic, minced

2 tsp parsley

1. Place the beans in a soup pot, cover them with the water. Bring it to a boil. Pour off the first water.

2. Add approx 3 litres of fresh water to the pot of simmered beans, dried Pork Ribs, onions, carrot, bay leaf, parsley root, pepper and 1 chilli paprika (optional).

3. Bring to boil and reduce heat to cook gently over lower heat for 1-1.5 hours, until the beans are soft.

4. In a separate saucepan, heat the oil, add 1 chopped onion. Simmer for 5 minutes. Add 2 tbsp of flour and stir it for about 3 min. Quickly stir in the fresh minced garlic and ground red paprika. Mix to a thin paste.

5. Add the saucepan content to the pot of cooked beans.

6. Simmer for a further 5-10 minutes, until the soup is thick and rich.

7. Try the soup, if not seasoned right add 1 tsp Vegeta (or salt) or to taste.

8. Before serving sprinkle 2 tsp of fresh parsley on top (optional)

9. Serve with crusty fresh bread. (serves approx 4-6)