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Corbast Pasulj

A hearty bean soup with onions, garlic, bay leaves, parsley, tomato paste, carrot, peppercorns, kielbasa, paprika, and flour.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Corbast Pasulj

Time1 1/2 to 2 hours

Ingredients

Directions

Prepare the beans

  1. You will need a large saucepan.

  2. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water.

  3. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches.

  4. Bring the water to a boil and then turn down the heat.

  5. Leave to simmer gently for half an hour.

  6. Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches.

  7. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water.

  8. Bring the water to a boil and then turn down the heat to simmer.

Cook the soup

  1. Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans.

  2. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft.

  3. After 45 minutes of the cooking, add the kielbasa.

  4. Fifteen minutes before you are ready to serve, add the salt.

  5. Fifteen minutes before you are ready to serve, prepare a liaison for the soup. Heat the oil until it is smoking lightly. Quickly stir in the paprika. Quickly stir in the flour. Mix to a thin paste.

  6. Add this to the soup, stirring well.

  7. Simmer for 5 minutes, until the soup is thick and rich.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsley + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + olivetop 1% of all pairs
    Aroma overlapmoderate
    Mentioned together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Beans + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,713 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Garlic + olivetop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried white beans
Provide the main body of the soup, softening during the long simmer.
Flour
Cooked in hot oil and stirred in, it thickens the soup into a rich texture.
Tomato paste
Adds concentrated savory flavor and a little acidity to the broth.
Kielbasa
Adds smoky, savory meat flavor and fat to the pot.
Olive oil
Carries the paprika and flour into a roux-style liaison that thickens the soup.

The step that matters

Preparing the liaison. Heating the oil until it smokes lightly and then stirring in flour makes a roux-style paste that thickens the soup smoothly. Adding it all at once or with the flour unbroken can leave lumps, so stir it into a thin paste before adding it to the soup.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (beans, onion, garlic, parsley, tomato, carrot, olive):

  1. Cuminbetter flavor fit
  2. Thymebetter flavor fit
  3. Oreganobetter flavor fit
  4. Clovethe original

Fit is the average pairing score against beans, onion, garlic, parsley, tomato, carrot, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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