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how to cook serbian beans and meat soup:
You need:
3 cups of white beans (3 cans, or use dried beans - dried beans must be soaked 24h in water)
2 Sausages
100 grams bacon
300 grams smoked meat shoulder is fine make sure it has bone for taste!
2 onions, chopped
3 cloves garlic, minced
3 bay leaves
2 tablespoons of chopped cilantro or parsley
3 tablespoons of tomato paste
1 large carrot, scraped and sliced
1 celery, chopped finely
1 green pepper
5 to 6 whole peppercorns (or crushed black pepper)
˝ tablespoon of salt
2 tablespoon of olive oil
2 teaspoons of paprika
The juice of one lemon
Dill for decoration (optional)
2 tablespoons of flour
1 tablespoon lard (its for taste shut up, you can do with some corn oil but you are a pussy)
Instructions:
- If using dry beans, soak beans in water overnight (use 2 cups of water to each cup of beans). Drain and rinse beans.
-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. Remove from pan.
- Brown Sausage and Smoked meat in the same pan.
- 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. Drain the beans, pour fresh water.
- If using canned beans, add them and enough water to cover beans + 2 inches, bring to a boil and then lower to a simmer, cook for 10 minutes.
- Add remaining ingredients, the veggies and meat, NOT the lard and flour and paprika! ...you need about 2 inches water and cook gently over a LOW heat until ingredients are at desired texture. You must cook for at least 2 hours!!! No adding water unless it gets very thick.
IMPORTANT:
- In a separate pan put in a generous tablespoon of lard and heat on medium high fire, add in 2 tablespoons of flour through a sifter so it does not clog, stir constantly so it does not clump or burn add in some garlic if you wish too, wait for it to go to a light brown color, at the END add in a tablespoon of paprika power, if you prefer you can do hot paprika powder. DO NOT fry the paprika powder too much or it will go sour.
- Add the mixture in to your broth, mix, and cook for another 10min.
IMPORTANT:
- The meal is now delicious, but you are a shit head if you do not let it cool down and then put in fridge and wait another day! You never eat it the first day or you are missing out on the true taste! Heat it up the next day and serve the delicious thick bean and sausage/bacon/smoked meat broth with white bread (dip in broth) and for salad grate some cabbage and season it goes particularly well with the broth.
takes 2 days to make but kicks ass...do not add a tablespoon of sour cream in the served plate like the hungarians or you will look stupid...do not use red beans like some faggot...use only white bread none of that pumpkin seed shit...do not add penne like italian faggots do...pasta changes the taste to foul shit...make it only the way I described and you will shit...
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