Serbian Bean Soup

5 from 5 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people


  • 400 g White beans, dried
  • 1 piece Onion
  • 2 piece Garlic cloves
  • 1 piece Soup greens
  • 1 piece Potato, great
  • 400 g Tomatoes, in pieces
  • 1 piece Chilli pepper
  • 200 g Mettwurst
  • 200 g Shoulder beef
  • 1 tbsp Olive oil
  • 2 tbsp Tomato paste
  • 2 tbsp Flour
  • 1 liter Beef broth
  • 1 tbsp Sweet paprika powder
  • 0,5 tsp Caraway seed
  • 1 piece Bay leaf
  • 1 tsp Fenugreek leaves
  • Salt pepper



  • Soak the beans in cold water overnight.


  • Peel the onion and garlic and cut into fine cubes. Peel the potato, celery and the carrot and clean the leek. Cut everything into bite-sized cubes. Wash the chilli pepper and cut into fine rings. Cut the sausage into slices and the beef into cubes.
  • Heat the oil in a pan and sear the meat in it. Add onions and garlic and fry with. Add the flour and tomato paste and roast. Now add the tomatoes and stir. Then fill everything up with the broth.
  • Sieve the beans and add them to the saucepan. Add the paprika powder, caraway seeds, fenugreek leaves and bay leaf and cover and simmer the soup on low heat for about 30 minutes.
  • After about 10 minutes add the chopped vegetables as well as the sausage slices and the chilli and mix everything. Season with salt and pepper, remove the bay leaf and enjoy. The soup is ideal for pre-cooking, as it tastes as good the next day; also freezes well!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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