FoodReference.com  (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: 'A' to 'Cider' >  Bean Soup w/ Smoked Sausage

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

BEAN SOUP WITH SMOKED SAUSAGE

European Peasant Cookery
by Elisabeth Luard

Pasulj (Serbia)
Pasulj (pronounced poss-ool-ya) means 'very small'. This dish is a good winter standby, a classic peasant one-pot meal to be eaten with a spoon, from the mountains east of Belgrade. The cold winds which sweep from the high plain down the valleys would certainly be kept at bay with such a supper.

Quantity: Serves 4-6
Time: Preparation: 20 minutes
Cooking: 2--2½ hours


Ingredients

• 1 lb white beans (haricot or cannellini)
• Water for soaking and cooking
• 2 onions
• 3 cloves garlic
• 2 bay leaves
• 2 tablespoons chopped parsley
• 2 tablespoons tomato paste
• 1 large carrot, scraped and sliced
• 6 peppercorns
• 1/2 tablespoon salt
• 1 lb Kielbasa (smoked sausage ring) or any German boiling sausage
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 2 tablespoons flour

Utensils: A large saucepan


Directions

Pick over the beans and rinse them twice in cold water. Transfer to a large saucepan and cover them with water to a depth of two fingers. Bring die water to a boil and then turn down the heat. Leave to simmer gently for half an hour.

Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two, then pour off the water and replace with fresh water. Bring the water to the boil, and then turn down the heat to simmer.

Peel and chop the onions and garlic and add them, together with the bay leaves, parsley, tomato paste, carrot, peppercorns and salt, to die beans. Cook gently over a very low heat for 1½--2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa, thickly sliced.

Meanwhile, prepare a thickening for the soup. Heat the oil till it is smoking lightly, and then quickly stir in die paprika, followed by the flour. Mix all to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich. Serve with bread and a young red wine.

Leftovers: Even better reheated on the second day.
 

RELATED RECIPES

 Soups with Meat: 'A' to 'Cider'  |  All In One Fiesta Stew Pot  |  Autumn Pork & Apple Stew  |  Autumn Pork, Vegetable & Ale Stew  |  Awesome Autumn Stew  |  Bean Soup w/ Smoked Sausage  |  Beef Barley Soup  |  Beef Barley Soup, Hearty  |  Beef Rib and Barley Soup  |  Beef Barley and Lentil Soup  |  Beef Barley and Lima Soup  |  Beef Bouillon (1896)  |  Beef Bouillon (1902)  |  Beef Broth (without bones)  |  Beef Broth (Roasted Bones)  |  Beef Burgundy  |  Beef and Lentil Stew  |  Scandinavian Beef & Potato Stew  |  Beef and Red Wine Stew  |  Beef Stew with Pimento & Rum  |  Beef or Turkey Stew  |  BLT Soup  |  Black Eyed Pea Soup with Beef  |  Borsch, Irina Shved's  |  Bow Tie Sausage Soup  |  Brunswick Stew, Fast  |  Burgoo, Kentucky  |  Burgoo, Kentucky Burgoo 2  |  Burgoo: Two Day Burgoo  |  Burgout, Kentucky Burgout (1904)  |  Burgoo, Senator McConnell's  |  Calabrian Pork Stovetop Stew  |  Calf's Head Soup (1904)  |  Camp House Stew  |  Castilian Stew  |  Castillian Garlic Soup  |  Catalan Beef Stew  |  Cerdo Con Lima  |  Cheesy Potato Ham Chowder  |  Cheesy Spinach Lasagne Soup  |  Chilaquiles Rojos de Puerco  |  CHILI RECIPES >>>  |  Chipotle Pork Stew w/Dried Plums  |  Cholent  |  Cholent: Dafina, Moroccan Jewish  |  Cholent, Tunisian Jewish  |  Cider Beef Stew  |  Cider Braised Spicy Pork Stew 
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages