Book of Days Tales

The first Sunday in February is Mother’s Day in Kosovo.  Pasulj is a hearty white bean soup that is popular in the region. It is traditionally made with the white tetovac (тетовац) bean. The soup can be thickened with a zafrig (roux) if desired, or partially puréed

Ingredients

For the Soup:

½ lb tetovac white beans
4 quarts cold water
1 ½ lb ham hock, or ham bone
salt and freshly ground black pepper, to taste
3 carrots, peeled and sliced or medium chopped
3 medium red potatoes, peeled and cut into medium pieces
2 stalks celery, medium chopped
1 medium onion, medium chopped
1 clove garlic, finely chopped

For ​the Zafrig (Thickener):

4 tbsp oil
4 tbsp all-purpose flour
1 tablespoon sweet or hot paprika

Instructions

In a large soup pot, place beans, water, and ham. Bring to a boil, stirring occasionally so the beans don’t stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour.

Add vegetables, bring back to the boil, reduce heat, and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to the soup.

If the soup isn’t thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown stirring constantly. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.

Serve in heated bowls garnished with chopped parsley if desired.