Szerb Bableves

Szerb Bableves Recipe: Authentic Serbian White Bean Soup

Region / culture: Serbia | Servings: 6

Introduction

Szerb Bableves, also known as Hungarian Bean Soup, is a hearty and flavorful dish that is perfect for a cold winter day. This traditional Hungarian recipe is made with white beans, beef bones, vegetables, and a delicious paprika-infused broth. The addition of little dumplings adds a unique and comforting touch to this classic soup.

History

Szerb Bableves has been a staple in Hungarian cuisine for centuries. It is a dish that has been passed down through generations, with each family adding their own twist to the recipe. The combination of beans, beef bones, and paprika creates a rich and satisfying soup that is loved by many.

Ingredients

0.5 lb (227 g) dry white beans
3 lb (1.36 kg) beef bones
2 carrots, peeled and sliced
1 parsnip, peeled
1 tbsp salt
1 Little Dumplings
1 tbsp lard
1 small onion
2 tbsp all-purpose flour
3 garlic cloves, chopped or mashed
1 tbsp hot paprika
1 cup plain yogurt
1 tsp white vinegar

How to prepare

Soak the beans in 1 qt (946 ml) of cold water the night before you plan to make the soup.
The next day, drain the beans and set them aside.
In a large soup pot, add 2 qt (1.89 liters) of water and cook the bones and vegetables with salt over low heat for 2 hours.
Strain and save the liquid.
Add the drained beans to the reserved liquid and add enough water to bring the total amount back to 2 qt (1.89 liters).
Cover and cook over low heat until the beans are done.
Prepare little dumplings and set them aside.
Melt the lard in a frying pan.
Wilt the onion in the lard, then mix in the flour and cook over very low heat until the mixture is light brown.
Remove from heat and mix in the mashed garlic and paprika.
Whip in 0.5 cup of cold water.
Add the mixture to the almost ready bean soup and cook the soup over very low heat for at least 10 minutes longer.

Variations

Add smoked paprika for a smoky flavor.
Use chicken or vegetable broth instead of beef bones for a lighter version.
Add diced potatoes or celery for extra texture.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and ensures that they cook evenly.

- Cooking the bones and vegetables over low heat for 2 hours helps to extract maximum flavor from the ingredients.

- Adding the little dumplings at the end of cooking adds a delicious and comforting touch to the soup.

Serving Suggestions

Serve Szerb Bableves hot with a dollop of plain yogurt on top and a side of crusty bread for dipping.

Cooking Techniques

Slow cooking the bones and vegetables helps to extract maximum flavor.

- Adding the flour mixture to the soup thickens the broth and adds a rich flavor.

Ingredient Substitutions

Use navy beans or cannellini beans instead of white beans.

- Use olive oil instead of lard for a healthier option.

Make Ahead Tips

Szerb Bableves 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 Szerb Bableves in a rustic bowl with a sprinkle of fresh parsley on top for a pop of color.

Pairing Recommendations

Pair Szerb Bableves with a crisp green salad or a side of pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 8g

- Sugars: 3g

Fats

- Total Fat: 5g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 50%

- Vitamin C: 10%

- Calcium: 8%

- Iron: 15%

Alergens

Contains: Dairy, Wheat

Summary

Szerb Bableves is a nutritious and balanced meal that is rich in protein, fiber, and essential vitamins and minerals. It is a satisfying dish that is perfect for a cozy night in.

Summary

Szerb Bableves is a classic Hungarian bean soup that is hearty, flavorful, and perfect for a cold winter day. With a rich broth, tender beans, and delicious little dumplings, this dish is sure to become a family favorite. Enjoy this comforting soup with a dollop of yogurt and a side of crusty bread for a satisfying meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Szerb Bableves. It was a hot summer day and I was visiting my dear friend Olga in her small village in Hungary. Olga was known for her delicious cooking and she had invited me over for lunch.

As I walked into her cozy kitchen, I was greeted by the savory aroma of simmering soup. Olga smiled warmly and handed me a bowl of Szerb Bableves, a traditional Hungarian bean soup. I took a spoonful and was instantly transported to food heaven. The flavors were rich and comforting, a perfect blend of beans, vegetables, and spices.

I knew right then and there that I had to learn how to make this soup. Olga was more than happy to share her recipe with me, but there was a catch. She insisted that I learn the history behind the dish before she would reveal the secrets of her kitchen.

Olga explained that Szerb Bableves, or Serbian Bean Soup, was a dish that had been passed down through generations in her family. It originated in the region of Vojvodina, where her ancestors had lived before migrating to Hungary. The soup was a symbol of cultural heritage and tradition, a reminder of the shared history between Hungary and Serbia.

I listened intently as Olga recounted the story of how the recipe had been handed down from mother to daughter for centuries. Each generation had added their own twist to the dish, creating a unique blend of flavors that had stood the test of time.

After hearing the story behind the soup, I was even more determined to master the art of making Szerb Bableves. Olga patiently guided me through the process, teaching me how to soak the beans, sauté the vegetables, and simmer the soup to perfection.

I watched her hands move with grace and precision as she added the spices and seasonings, each one carefully measured and added with love. I could tell that this soup was more than just a dish to Olga—it was a labor of love, a way to connect with her roots and honor her heritage.

As the soup simmered on the stove, I felt a sense of pride and accomplishment. I had learned how to make Szerb Bableves, a dish that held centuries of tradition and history within its humble ingredients.

When the soup was finally ready, I took a tentative sip and was transported back to that hot summer day in Olga's kitchen. The flavors were just as I remembered—rich, savory, and soul-warming.

I thanked Olga for sharing her recipe with me and promised to pass it on to future generations. As I left her house that day, I couldn't help but feel grateful for the gift of friendship and the joy of learning a new recipe.

Now, whenever I make Szerb Bableves, I think of Olga and the shared moments we spent in her kitchen. The soup serves as a reminder of the ties that bind us to our past and the flavors that connect us to our heritage.

And so, with each spoonful of Szerb Bableves that I savor, I am reminded of the power of food to bring people together, to preserve tradition, and to create lasting memories. This soup will always hold a special place in my heart, a testament to the beauty of culinary traditions and the joy of sharing a meal with loved ones.