Pasulj (Serbian White Bean Soup) Recipe

Soak beans in plenty of cold water overnight. Drain.

Combine beans water and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.

Add carrots red potatoes celery onion bay leaf and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.

Remove ham hock and cut off meat from the bone. Return to the soup.

Meanwhile heat oil in a saucepan over medium-low heat and cook garlic until fragrant about 1 minute. Stir in flour and cook stirring until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.