Originally posted by vandervelde
Hm, this recipe also contains "vegeta".
This is famous Croatian culinary additive, which isn't so popular in Serbia.
International recipes for bean soup mention Vegeta because they /recipes/ are written by immigrants who forgot how it prepares.
They found "vegeta" in Oriental food stores together with other Yugoslavian products such as:
Krash Bajadera pralines
Shtark chockolade "Najlepše želje"
Pioinir bombones "Odžačar grla" and so on.
So I found genuine native recipe.
Bean should be white, not red like Mexican.
This sort of beans is called "Tetovac" according Macedonian town Tetovo.
Dried bean should be soaked in tap water over night.
Next day drain it, and pu it into a pot. Add cold water, chopped onion, garlic, chopped carrot and parsley root, pepper corns, lauer leaves and smoked ribs.
Measure is 500 grs beans, 300 grs ribs. 2 big onions, 5-6 cloves garlic, 1 big carrot 1 big parsley root. 10 black pepper corns.
Depending on beans it should be cooked for 1,5-2,5 hours. On the half, add salt.
Serbian beans soup is famous after browned flour.
When bean is cooked, in a smaller pan add pork fat or oil and roast couple of spools of flour. Than add dried paprika and stir for 10-30 seconds. Add some liquid from the pot into pan, stir again to dissolve flour. And pour conten of the pan into the pot with beans.
Sprinkle with parsley and let it simmer for 5-10 minutes.
Serbian custom is s aAfter U tiganj staviti mast ili ulje, zagrejati i dodati brašno. Kada brašno u zapršci porumeni, dodati pola kašičice aleve paprike, promešati, sipati u pasulj i ostaviti da se kuva na tihoj vatri još 5-6 minuta. Pri kraju kuvanja posoliti po ukusu i dodati malo sitno iseckanog peršunolog lišća.