Bean soup with smoked ribs

That's traditional Serbian meal.
When I went out today to put garbage to street container, as soon I opened the door, I felt the smell og bean soup with smoked ribs in the corridor. My neighbours from below had this for lunch.

When I threw the garbage, I went back to take a jacket (*and wash my hands), and I rushed to the old style restaurant, two tramway stations away from me, to order bean soup with smoked ribs.

Originally posted by vandervelde
That's traditional Serbian meal.
When I went out today to put garbage to street container, as soon I opened the door, I felt the smell og bean soup with smoked ribs in the corridor. My neighbours from below had this for lunch.

When I threw the garbage, I went back to take a jacket (*and wash my hands), and I rushed to the old style restaurant, two tramway stations away from me, to order bean soup with smoked ribs.

Originally posted by vandervelde
That's traditional Serbian meal.
When I went out today to put garbage to street container, as soon I opened the door, I felt the smell og bean soup with smoked ribs in the corridor. My neighbours from below had this for lunch.

When I threw the garbage, I went back to take a jacket (*and wash my hands), and I rushed to the old style restaurant, two tramway stations away from me, to order bean soup with smoked ribs.

Originally posted by vandervelde
That's traditional Serbian meal.
When I went out today to put garbage to street container, as soon I opened the door, I felt the smell og bean soup with smoked ribs in the corridor. My neighbours from below had this for lunch.

When I threw the garbage, I went back to take a jacket (*and wash my hands), and I rushed to the old style restaurant, two tramway stations away from me, to order bean soup with smoked ribs.

Was it anything like this?

http://easteuropeanfood.about.com/od/croatianserbiansoups/r/Croatian-Bean-Soup-Stew-Recipe-Grah-I-Varivah.htm

note: "Cranberry bean" is not what some of us might think.

https://en.wikipedia.org/wiki/Cranberry_bean

Vegeta is mentioned but the link seems to be broken

The ingredients of Vegeta include (according to the 2008 product packaging):

salt max. 56%
dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves)
flavour enhancers (MSG max. 15%, disodium inosinate)
sugar
spices
cornstarch
riboflavin (for yellow coloring)

https://en.wikipedia.org/wiki/Vegeta_%28food%29

http://www.tasteofharmony.org.au/recipes/view/572#.VskZvk-DBOY

Originally posted by vandervelde
http://www.tasteofharmony.org.au/recipes/view/572#.VskZvk-DBOY

Originally posted by vandervelde
That's traditional Serbian meal.
When I went out today to put garbage to street container, as soon I opened the door, I felt the smell og bean soup with smoked ribs in the corridor. My neighbours from below had this for lunch.

When I threw the garbage, I went back to take a jacket (*and wash my hands), and I rushed to the old style restaurant, two tramway stations away from me, to order bean soup with smoked ribs.

When serving, real bean-lovers in Serbia do as following.
After they pour bean in a deep plate, they chop medium sized onion and put it on bean soup.

Option-> roast bacon til crispy and put it together with finely chopepd onion over bean soup.

Serbian plum brandy is good aperitif for bean soup with smoked ribs.

I myself make beans without ribs.

I cook beans as in that recipe but in express pot, to save the time.
Afterwards I put honey in the bean and add browned flour and let it simmer for 5 minutes. So it's done.

Originally posted by vandervelde
When serving, real bean-lovers in Serbia do as following.
After they pour bean in a deep plate, they chop medium sized onion and put it on bean soup.

Option-> roast bacon til crispy and put it together with finely chopepd onion over bean soup.

Serbian plum brandy is good aperitif for bean soup with smoked ribs.

I myself make beans without rib ...[text shortened]... rds I put honey in the bean and add browned flour and let it simmer for 5 minutes. So it's done.

Thanks again, we made this recipe today with substitutions where needed, mainly for the vegeta, and it made enough for 8 people. One addition was a healthy dose of Hungarian smoked paprika, enough to turn it red.

One suggestion is to slice and fry the sausage to give it a little toughness.

In my predominantly Muslim city, I can remember when pork was only available from [1] certain Chinese restaurants but by no means all (many Muslims won't eat in a restaurant where the utensils might have come into contact with pork even when there are plenty of non-pork dishes on the menu ~ there are sometimes signs: 'no pork on the menu'😉; [2] one or two larger supermarkets, but from a rather unheralded counter in the farthest corner from the cash registers; or [3] specialist food stalls tucked away in certain parts of the city, for example a Batak place (run by Protestant Bataks from North Sumatera) that sold pork and dog and blood gravy.

How times have changed. Nowadays, pork is relatively easy to obtain. There's a place called Porkaribs that's opened in one of the city's main drags that does a roaring trade. No need to be in predominantly Hindu Bali any more in order to have the option to revel in eating pork at every turn.

My wife made this recipe (with variations) last night, enough for 8 servings, with Kielbasa and smoked ham hocks, white beans, fresh vegetables instead of Vegeta, and with a healthy amount of Hungarian paprika. Delicious.

Originally posted by JS357
My wife made this recipe (with variations) last night, enough for 8 servings, with Kielbasa and smoked ham hocks, white beans, fresh vegetables instead of Vegeta, and with a healthy amount of Hungarian paprika. Delicious.