What is Pasulj?

Pasulj is Serbian soup made of white beans. Cheap and abundant, Pasulj in Serbia is very popular with the lower class. This soup always has onion and usually includes other vegetables. In Serbia, it is considered a comfortable meal. Whatever meat is selected, it is usually smoked. Before adding to the soup, the meat is cut or cut into sliced. If dried beans are used, they are often soaked in water overnight or cooked first, then let them soak with cold water for about half an hour before they are used in the soup. Beans will still be difficult after soaking.

Pasulj is generally spicy. Pepper, sweet and hot varieties, and pepper are almost always included. Bay leaves are also common spices. Onion, garlic and parsley also used. Sunflower or olive oil is used to fry onion and sometimes meat. Unlike many soups that use broth or stock for their liquid base, pasulj usually uses only water and relies on mASO, vegetables and spices to ensure taste.

to create pasulj , onions and bacon, if used, are fried in an oil in a pot that will be used for soup. Then the spices are included and leave to cook briefly in front of water, tomato paste and beans in the pot. The soup is then cooked for about two hours until the beans are soft.

sausage is added after soup for about an hour. Salt, usually added to the taste, is not included until the end of the cooking process after the beans are soft. If added pre -braces softens, salt will cause beans to remain hard even if the soup is finished cooking.

Sometimes a thickening paste is added during cooking. The pepper and flour are placed in the oil and heated in a separate pan to form a paste. This paste is then included in the soup. Some recipes, especially those that do not include paste, indicate the rupture of some beans that helpher thicken the stew. Beans can be crushed against the sides of the pots using potato mashher or the back of a large spoon.