Serbian Bean Soup

Szerb Bableves


  • ½ pound dried white beans
  • 2 or 3 pounds beef and veal bones
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled
  • 1 tablespoon salt
  • Little Dumplings
  • 1 tablespoon lard
  • 1 small onion, minced
  • 2 tablespoons flour
  • 3 garlic cloves, chopped and mashed
  • 1 tablespoon hot paprika
  • 1 cup yogurt
  • 1 teaspoon white vinegar


  1. Soak beans in 1 quart cold water the night before you plan to make soup. Next day, drain beans and put aside.
  2. Put 2 quarts water in a large soup pot and in it cook bones and vegetables with salt over low heat for 2 hours. Strain, and save liquid.
  3. Put drained beans into the reserved liquid; add enough water to bring the amount back to 2 quarts. Cook covered over low heat till beans are done.
  4. Make little dumplings (galuska) and put aside.
  5. Melt the lard in a frying pan. Wilt onion in it, then mix in the flour and cook over very low heat till the mixture is light brown.
  6. Remove from heat and mix in mashed garlic and paprika. Whip in ½ cup cold water. Add to the almost ready bean soup and cook the soup over very low heat for at least 10 minutes longer.
  7. Just before serving, mix in yogurt and vinegar, adjust salt, and mix in little dumplings.