Name: Szerb Bableves (Serbian Bean Soup)
Ingredients: 1/2 lb Beans, white, dry; 3 lb Beef bones; 2 Carrots; peeled, sliced; 1 Parsnips; peeled; 1 tb Salt; 1 Little Dumplings (recipe); 1 tb Lard; 1 sm Onions; 2 tb Flour, all-purpose; 3 Garlic cloves; chopped, mashed; 1 tb Paprika, hot; 1 c Yogurt, plain; 1 ts Vinegar, white

Be not afraid at His sweet, lovely and desirable cross, for although I have not been able because of my wounds to lift up or lay down my head but as I was helped, yet I was never in better case all my life... He has so wonderfully shined on me with the sense of His redeeming, strengthening, assisting, supporting, through-bearing, pardoning and reconciling love, grace and mercy that my soul doth long to be freed of bodily infirmities and earthly organs, so that I may flee to His Royal Palace, even the Heavenly Habitation of my God, where I am sure of a crown put on my head and a palm put in my hand and a new song in my mouth, even the song of Moses and of the Lamb, so that I may bless, praise, magnify and extol Him for what He hath done to me and for me... Farewell, my children, study holiness in all your ways, and praise the Lord for what He hath done for me, and tell all my Christian friends to praise Him on my account. Farewell, sweet Bible, and wanderings and contendings for truth. Welcome, death. Welcome, the City of my God where I shall see Him and be enabled to serve Him eternally with full freedom. Welcome, blessed company, the angels and spirits of just men made perfect. But above all, welcome, welcome, welcome, our glorious and alone God, Father, Son and Holy Ghost; into Thy hands I commit my spirit, for Thou art worthy. Amen.

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Serbian	Beans/peas, Beef/veal, Soups/stews, Hungary, Archived	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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".
MM and upload by DonW1948@aol.com / CH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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