Pasulj Serbian white bean soup, or how a common culture can shine like a beacon

Step 1

If using dry beans, soak beans in water overnight (use 2 cups of water to each cup of beans). Drain and rinse beans.

Step 2

Pour olive oil on the bottom of the soup pot. Add onion and sauté for five minutes until it is fragrant and starts to brown. Add garlic and sauté for another five.

Step 3

If using dry beans, add the soaked, rinsed beans and enough water to cover the beans, plus cover another three inches. Bring the water to a boil then down to a simmer for 20-30 minutes, until the beans are cooked through. Add four more cups of water.

Step 4

If using canned beans, add them and enough water to cover beans + three inches, bring to a boil and then lower to a simmer, cook for 10 minutes.

Step 5

Add remaining ingredients and cook gently over a low heat until vegetables are at desired texture. (Approximately 30 minutes.)

Step 6

If desired, add a dollop of sour cream and some chopped dill in each bowl before serving.