Best 3 Serbian Beans And Sauerkraut Soup Recipes

In the realm of hearty and flavorful soups, Serbian Beans and Sauerkraut Soup stands out as a culinary masterpiece. This traditional Serbian dish, known as "Pasulj sa kiselim kupusom", is a symphony of flavors that combines the earthy goodness of beans, the tangy sourness of sauerkraut, and the aromatic richness of smoked meat. Whether you're seeking a comforting meal on a chilly day or a hearty dish to share with loved ones, this soup is sure to delight your taste buds.

This article presents a collection of Serbian Beans and Sauerkraut Soup recipes, each offering unique variations on this beloved dish. From the classic recipe that captures the authentic Serbian flavors to creative interpretations with added vegetables, herbs, and spices, these recipes cater to a wide range of preferences. Whether you're a seasoned cook or a novice in the kitchen, you'll find guidance and inspiration to create a delicious and satisfying Serbian Beans and Sauerkraut Soup.

Check out the recipes below so you can choose the best recipe for yourself!

PASULJ (SERBIAN WHITE BEAN SOUP) RECIPE

Pasulj (Serbian White Bean Soup) Recipe image

Serbians prefer the tetovac legume in their white bean soup. Try this recipe for Pasulj, Serbian white bean soup.

Provided by Barbara Rolek

Categories Appetizer Dinner Lunch Soup

Time 2h25m

Yield 10

Number Of Ingredients 14

Ingredients

For the Soup:
1/2 pound tetovac beans or Great Northern beans (rinsed)
16 cups cold water
1 1/2 pounds ham hock or ham bone or use shortcut above
Salt and pepper to taste
3 carrots (peeled and sliced or medium chopped)
3 medium red potatoes (peeled and cut into medium pieces)
2 ribs celery (medium chopped)
1 medium onion (medium chopped)
1 garlic clove (finely chopped)
For the Zafrig (Thickener):
4 tablespoons oil
4 tablespoons all-purpose flour
1 tablespoon sweet or hot paprika

Steps:

In a large soup pot, place beans, water, and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour.
Add vegetables, bring back to the boil, reduce heat, and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup.
If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.
Serve in heated bowls garnished with chopped parsley if desired. It tastes even better the next day.

Nutrition Facts : Calories 269 kcal, Carbohydrate 21 g, Cholesterol 62 mg, Fiber 4 g, Protein 22 g, SaturatedFat 3 g, Sodium 153 mg, Sugar 2 g, Fat 11 g, ServingSize 6-8 bowls (8-10 servings), UnsaturatedFat 0 g

SAUERKRAUT AND BEAN SOUP

Sauerkraut and Bean Soup image

Make and share this Sauerkraut and Bean Soup recipe from Food.com.

Provided by Lali8752

Categories One Dish Meal

Time 2h25m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces dried kidney beans
3 tablespoons oil
1 1/2 lbs pork, lean, 1 inch cubes
salt and pepper
3 sage leaves, finely chopped
2 tablespoons parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart chicken stock
8 ounces sauerkraut
1/3 cup polenta flour

Steps:

Bring the kidney beans to a boil in a large pot with plenty of salted water.
Remove from the heat, cover and set aside for 1 hour.
In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 111.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 30, Sodium 167.3, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 11.3

SERBIAN BEAN SOUP

Serbian Bean Soup image

I have seen a lot of different versions of this recipe, but this is the one I make most often. This has appeared in my Church's various cookbooks many times.

Provided by MilanzMom

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 (16 ounce) cans green beans (You can also use white beans)
3 large potatoes, chopped
2 carrots, chopped
1/4 cup tomatoes, chopped
1/2 cup celery, chopped
4 cups water
1 onion, chopped
3 1/2 tablespoons oil
3 tablespoons flour
salt, to taste
pepper, to taste

Steps:

Combine beans, potatoes, carrots, celery, tomatoes, and water in saucepan.
Cook until vegetables are tender.
Saute onion in oil in skillet.
Stir in flour; Cook until brown and add to soup.
Simmer for 5 minutes longer.
Season with salt and pepper.

Nutrition Facts : Calories 236.5, Fat 6.4, SaturatedFat 0.9, Sodium 37.2, Carbohydrate 41.8, Fiber 9.7, Sugar 5, Protein 6.6

Tips:

Use high-quality ingredients: Fresh beans, sauerkraut, and smoked meat will give your soup the best flavor. If you can, use home-grown or farmer's market produce.
Don't skimp on the spices: The spices in this soup are what give it its characteristic flavor. Be generous with the paprika, cumin, and garlic.
Let the soup simmer for a long time: The longer the soup simmers, the more time the flavors have to develop. Aim for at least 2 hours, but you can simmer it for even longer if you have the time.
Serve with a dollop of sour cream or yogurt: This will add a creamy richness to the soup and help to balance out the acidity of the sauerkraut.

Conclusion:

Serbian bean and sauerkraut soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, so it is a great option for busy weeknights. With its combination of beans, sauerkraut, smoked meat, and spices, this soup is sure to please everyone at your table.