Grah (Balkan Hearty Bean Soup)

Hearty bean dish cooked with smoked meat and spices, a staple lunch across the region.

Ingredients (Serves 4–6)

• 400 g dried white beans (or 2 cans, drained)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 bay leaf

• 1–2 smoked sausages or smoked ribs

• 2 tbsp vegetable oil

• 1 tbsp paprika

• Salt and black pepper, to taste

• 1–1.2 L water or broth

Optional:

• 1 tbsp tomato paste

• Fresh parsley for garnish

Preparation

1. Soak the beans (if using dried):

   • Soak overnight in cold water. Drain before cooking.

2. Start the stew:

   • Heat oil in a large pot.

   • Sauté onion until soft, then add garlic and carrot.

3. Add beans and meat:

   • Add beans, smoked sausage or ribs, bay leaf, paprika, and water or broth.

   • Bring to a boil, then reduce heat.

4. Simmer:

   • Cook gently for 1–1.5 hours (less if using canned beans) until beans are tender and flavors develop.

   • Stir occasionally and add more liquid if needed.

5. Season and finish:

   • Add salt, pepper, and tomato paste if using.

   • Simmer another 10 minutes.

6. Serve:

   • Remove bay leaf and slice the sausage if needed.

   • Serve hot, garnished with parsley.

Cooking Tips

• Cook slowly for the best flavor; grah improves as it simmers.

• Smoked meat adds depth—use sausage, bacon, or ribs for a traditional taste.

Serving Suggestions

• Serve with crusty bread or flatbread for a hearty meal.

• Add pickled vegetables or onions on the side to balance the richness.