Szerb Bableves (Serbian Bean Soup)

This traditional Szerb Bableves is a deeply comforting, rustic stew that embodies the soul of Eastern European cuisine. Built on a foundation of white beans simmered for hours with beef bones, carrots, and parsnips, the broth becomes incredibly rich and gelatinous. The secret lies in the roux made from lard, flour, onions, garlic, and hot paprika, which lends a vibrant red hue and a complex, slightly smoky flavor. Small flour dumplings are added for heartiness, while a spoonful of plain yogurt and a dash of vinegar at the end cut through the richness with a bright, tangy finish.

Cooking Method: Frying

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 1

Calories: 1072.2

Description

This traditional Szerb Bableves is a deeply comforting, rustic stew that embodies the soul of Eastern European cuisine. Built on a foundation of white beans simmered for hours with beef bones, carrots, and parsnips, the broth becomes incredibly rich and gelatinous. The secret lies in the roux made from lard, flour, onions, garlic, and hot paprika, which lends a vibrant red hue and a complex, slightly smoky flavor. Small flour dumplings are added for heartiness, while a spoonful of plain yogurt and a dash of vinegar at the end cut through the richness with a bright, tangy finish.

Directions

1
Soak the white beans in 1 quart of cold water overnight (or for at least 8 hours).
2
Drain the soaked beans and set aside.
3
In a large soup pot, combine 2 quarts of water, beef bones, sliced carrots, peeled parsnips, and salt.
4
Bring to a boil, then reduce heat to low. Simmer covered for 2 hours until the bones are tender and the broth is flavorful.
5
Strain the broth, removing and discarding the bones and vegetables. Reserve the liquid.
6
Return the reserved broth to the pot. Add the drained beans and enough additional water to bring the total liquid volume back to 2 quarts.
7
Cover and simmer over low heat until the beans are tender, about 1 to 1.5 hours.
8
Meanwhile, prepare the little dumplings according to your recipe and set aside.
9
In a separate frying pan, melt the lard over medium heat.
10
Add the chopped onions and cook until soft and wilted.
11
Stir in the flour and cook over very low heat, stirring constantly, until the mixture turns a light brown color.
12
Remove from heat and immediately stir in the chopped garlic and hot paprika to prevent burning.
13
Whisk in 1/2 cup of cold water to create a smooth paste.
14
Stir the paprika roux and the prepared dumplings into the bean soup.
15
Simmer the soup over very low heat for at least 10 more minutes to allow flavors to meld and dumplings to cook through.
16
Serve hot, topped with a dollop of plain yogurt and a splash of white vinegar.

Nutrition Facts

Servings 1 quarts

Amount Per Serving
Calories 1072.2kcal

% Daily Value *
Total Fat 55.5g86%
Saturated Fat 22.0g111%
Cholesterol 265.6mg89%
Sodium 2400.0mg100%
Total Carbohydrate 41.7g14%
Dietary Fiber 5.1g21%
Sugars 6.0g
Protein 95.8g192%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/szerb-bableves-serbian-bean-soup/