Soup with beans and smoked bacon, Yugoslav style
4 servings
60 minutes
Bean soup with smoked brisket Yugoslav style is a cozy dish infused with Balkan traditions. Rich and hearty, it combines the deep flavor of beans, the soft smokiness of brisket, and the tangy zest of sauerkraut. The soup has a thick, velvety consistency thanks to roasted flour, and its aroma unfolds with notes of bay leaves and fried onions. This dish perfectly warms on cold days, filling the home with the scent of homely comfort. Its roots trace back to Yugoslav culinary traditions where such soups have always been symbols of abundance and hospitality. Served hot with a spoonful of sour cream and fresh herbs, it transforms into a complete meal capable of winning the hearts of deep-flavored cuisine lovers.
1
Soak the beans and leave for 12 hours.
- Beans: 100 g
2
Boil the beans in salted water.
- Beans: 100 g
3
Peel the potatoes, cut them into cubes, and boil until half-cooked.
- Potato: 2 pieces
4
Boil the smoked brisket in meat broth and slice it.
- Smoked pork belly: 200 g
- Meat broth: 500 g
5
Combine potatoes and beans and pour in boiling broth. Add sauerkraut and bacon. Season with salt and pepper. Add a bay leaf to the soup.
- Potato: 2 pieces
- Beans: 100 g
- Meat broth: 500 g
- Sauerkraut: 100 g
- Smoked pork belly: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
6
Chop the onion and sauté with flour in butter or fat. Add to the soup and cook until ready.
- Onion: 1 head
- Wheat flour: 2 tablespoons
- Butter: 30 g
7
Season the ready soup with sour cream and sprinkle with chopped greens.
- Sour cream: 4 tablespoons
- Fresh herbs: 1 bunch
