Grah (Bean Soup) Recipe
The word "grah" translates to "beans," highlighting the key ingredient of this hearty soup. This particular recipe is enjoyed in Bosnia and Croatia, where it's known as grah i varivah, meaning "beans and soup." Beans are a vital crop in the Balkans and Eastern Europe, where they can be dried and stored for use during the long winters. Grah is a comforting stew, popular in both Bosnia and Croatia, made with smoked sausage, beans, vegetables, and the signature Vegeta seasoning.
Ingredients
- Dried beans, soaked overnight (pinto, kidney, white, etc.) – 1 lb.
- Garlic, minced – 4 cloves
- Onion, chopped – 1
- Smoked ribs, ham, dried beef or ham hocks – 1 lb.
- Smoked sausage (Kranjska, Kobasic, or kielbasa), cut into ½ pieces – 1 lb.
- Carrots medium, diced – 4
- Bay leaf – 1
- Vegeta or stock powder – 1 tbsp
- Salt – to taste
- Pepper – to taste
Instructions
- Prepare beans in advance. Soak them overnight for 8-10 hours and drain when ready. Before starting to cook, rinse once more and drain again.
- Begin to prepare the stew. In a large stock pot on high heat, add 12 cups of water. Place beans inside and bring to a rolling boil briefly before reducing to a simmer.
- Add the rest of your ingredients into the pot– smoked sausage and meat, garlic, onion, carrots, and your seasonings.
- Bring water back to a boil for 3 minutes, then reduce heat to a simmer again. Partially cover and leave simmering for 2 ½ to 3 hours, checking every half hour. Stir occasionally and add water if it becomes too reduced.
- Your stew will be done once the beans and the meat are tender. Before serving, remove any bones and remove bay leaf.
- If your stew is not as thick as desired, you can add flour to the water and stir well. Add 2 tbsp at a time until desired consistency is reached.
- Serve with warm bread or a cabbage salad. Enjoy!
Nutrition
Calories: 218kcalCarbohydrates: 17gProtein: 14gFat: 12gSaturated Fat: 4gCholesterol: 41mgSodium: 793mgFiber: 4gSugar: 6g
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