Corbast Pasulj
Corbast Pasulj Recipe from Serbia - Delicious Bean Soup Recipe with Onions, Garlic, and Paprika
Introduction
Corbast Pasulj is a traditional Serbian bean soup that is hearty, flavorful, and perfect for a cold winter day. This dish is packed with protein and fiber, making it a nutritious and satisfying meal.
History
Corbast Pasulj has been a staple in Serbian cuisine for centuries. It is a simple and humble dish that has been passed down through generations. The combination of beans, vegetables, and kielbasa creates a rich and comforting soup that is loved by many.
Ingredients
- 1 lb (454 g) of dried white beans (navy or cannellini)
- 2 onions, chopped
- 3 cloves of garlic, minced
- 3 bay leaves
- 2 tbsp of chopped parsley
- 2 tbsp of tomato paste
- 1 large carrot, scraped and sliced
- 5 to 6 whole peppercorns
- 1 lb (454 g) of kielbasa, thickly sliced
- 0.5 tbsp of salt
- 2 tbsp of olive oil
- 1 tsp of paprika
- 2 tbsp of flour
How to prepare
- In a large saucepan, gather the following ingredients: beans, onions, garlic, bay leaves, parsley, tomato paste, carrot, peppercorns, kielbasa, salt, oil, paprika, and flour.
- Begin by picking over the beans to remove any bits of grit and chaff. Rinse them twice in cold water.
- Place the beans in the saucepan and cover them with water, ensuring a depth of 1 to 2 inches.
- Bring the water to a boil, then reduce the heat and let it simmer gently for half an hour.
- Remove the saucepan from the heat and pour in enough cold water to cover the beans, maintaining a depth of 3 inches.
- Allow the beans to settle for a minute or two, then pour off the water and replace it with fresh water.
- Bring the water to a boil again, then reduce the heat to a simmer.
- Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans in the saucepan.
- Cook the mixture gently over very low heat for 1.5 to 2 hours, or until the beans are soft.
- After 45 minutes of cooking, add the kielbasa to the saucepan.
- Fifteen minutes before serving, add the salt to the soup and prepare a liaison.
- Heat the oil in a separate pan until it is lightly smoking, then quickly stir in the paprika, followed by the flour.
- Mix the ingredients to form a thin paste.
- Add this paste to the soup, stirring well.
- Allow the soup to simmer for 5 minutes, until it reaches a thick and rich consistency.
Variations
- For a vegetarian version, omit the kielbasa and add extra vegetables such as bell peppers and zucchini.
- Add a dollop of sour cream or a sprinkle of grated cheese on top of each serving for added richness.
Cooking Tips & Tricks
Be sure to rinse the beans thoroughly before cooking to remove any impurities.
- Adding a liaison of oil, paprika, and flour to the soup helps to thicken it and add a depth of flavor.
- Cooking the soup over low heat for an extended period of time allows the flavors to meld together and the beans to become tender.
Serving Suggestions
Corbast Pasulj is delicious on its own, but it can also be served with a side of crusty bread or a simple green salad.
Cooking Techniques
Cooking the soup over low heat for an extended period of time allows the flavors to develop and the beans to become tender.
- Adding a liaison of oil, paprika, and flour helps to thicken the soup and add a depth of flavor.
Ingredient Substitutions
You can use any type of dried white beans for this recipe, such as navy beans or cannellini beans.
- If you don't have kielbasa, you can use smoked sausage or ham hock instead.
Make Ahead Tips
Corbast Pasulj can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.
Presentation Ideas
Serve Corbast Pasulj in a rustic bowl with a sprinkle of fresh parsley on top for a pop of color.
Pairing Recommendations
Corbast Pasulj pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon.
Storage and Reheating Instructions
Store any leftovers of Corbast Pasulj in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Calories per serving
Each serving of Corbast Pasulj contains approximately 350 calories.
Carbohydrates
Each serving of Corbast Pasulj contains approximately 30 grams of carbohydrates.
Fats
Each serving of Corbast Pasulj contains approximately 15 grams of fats.
Proteins
Each serving of Corbast Pasulj contains approximately 20 grams of proteins.
Vitamins and minerals
Corbast Pasulj is rich in vitamins and minerals, including vitamin C, iron, and potassium.
Alergens
Corbast Pasulj contains gluten from the flour used to thicken the soup. It also contains pork from the kielbasa.
Summary
Corbast Pasulj is a nutritious and balanced meal that is high in protein and fiber. It is a great option for a filling and satisfying lunch or dinner.
Summary
Corbast Pasulj is a comforting and nutritious Serbian bean soup that is perfect for a cozy meal at home. Packed with protein, fiber, and flavor, this dish is sure to become a family favorite.
How did I get this recipe?
I can still remember the exact moment I stumbled upon this recipe for Corbast Pasulj. It was a hot summer day, and I was visiting my friend Maria in her quaint little village in Serbia. She had invited me over for a traditional Serbian meal, and I was eager to learn some new recipes.
As we sat down at her dining table, the aroma of simmering beans filled the air. Maria smiled at me and began to tell me the story behind this dish. She explained that Corbast Pasulj is a hearty bean soup that has been a staple in Serbian cuisine for generations. It is a dish that is not only delicious but also comforting and nourishing.
Maria went on to tell me that the key to making a good Corbast Pasulj is to use high-quality beans and to simmer them slowly with a variety of seasonings. She shared with me her family's recipe, which had been passed down from her grandmother. I listened intently as she explained each step, taking mental notes and asking questions along the way.
After a few hours of simmering on the stove, the soup was ready. Maria ladled out generous portions into bowls and topped them with a dollop of sour cream and a sprinkle of fresh parsley. I took my first bite, and instantly, I was transported back to my own childhood, sitting at my grandmother's table, enjoying a similar dish.
As I savored the warm and comforting flavors of the Corbast Pasulj, I felt a deep sense of nostalgia and connection to my heritage. I knew that this recipe was something special, and I made a mental note to recreate it for my own family back home.
When I returned from my trip, I wasted no time in gathering the ingredients to make Corbast Pasulj. I followed Maria's instructions carefully, taking my time to simmer the beans to perfection and season the soup just right. As the aroma filled my kitchen, I couldn't help but smile, knowing that I was carrying on a tradition that had been passed down through generations.
When I served the Corbast Pasulj to my family, they were amazed at how delicious it was. They couldn't believe that I had learned to make such a traditional Serbian dish in just one visit. I shared with them the story of my time with Maria and how she had generously shared her family recipe with me.
From that day on, Corbast Pasulj became a regular feature on our family dinner table. My children grew to love the hearty and comforting flavors of the soup, and it became a recipe that they would request time and time again. I was proud to have learned how to make such a special dish and to pass it down to the next generation.
As the years passed, I continued to hone my skills in the kitchen, exploring new recipes and techniques from different cultures. But no matter how many dishes I learned to make, Corbast Pasulj remained a favorite in our household. It was a reminder of the bonds of friendship and the power of sharing recipes and traditions with others.
Now, as I sit down to enjoy a steaming bowl of Corbast Pasulj, I can't help but think back to that hot summer day in Maria's village. It was a day that changed my life and introduced me to a recipe that would become a cherished part of my family's culinary repertoire. And for that, I am forever grateful.