Szerb Bableves (Serbian Bean Soup)

http://www.recipesource.com/ethnic/europe/serbian/bean-soup1.html

Serving Size : 6.

Ingredients:

• 1/2 lb Beans, white, dry
• 3 lb Beef bones
• 2 ea Carrots -- peeled, sliced
• 1 ea Parsnips -- peeled
• 1 tb Salt
• 1 ea Little Dumplings (recipe)
• 1 tb Lard
• 1 sm Onions
• 2 tb Flour, all-purpose
• 3 ea Garlic cloves -- chopped, mashed
• 1 tb Paprika, hot
• 1 c Yogurt, plain
• 1 t Vinegar, white

Method:

• Soak beans in 1 quart cold water the night before you plan to make soup.
• Next day, drain beans and put aside.
• Put 2 quarts water in a large soup pot and in it cook bones and vegetables with salt over low heat for 2 hours.
• Strain and save liquid.
• Put drained beans into the reserved liquid; add enough water to bring the amount back to 2 quarts.
• Cook covered over low heat till beans are done.
• Make little dumplings and put aside.
• Melt the lard in a frying pan. Wilt onion in it, then mix in the flour and cook over very low heat till the mixture is light brown.
• Remove from heat and mix in mashed garlic and paprika.
• Whip in 1/2 cup cold water.
• Add to the almost ready bean soup and cook the soup over very low heat for at least 10 minutes longer.
  

Note:

This southern Hungarian dish probably appears in Serbian cookbooks as a Serbian dish, where it is hopefully titled “Hungarian Bean Soup”.