Try a popular Balkan dish

Grosh or pasulj is one of the tastiest dishes in the Balkans. My mom used to make it when I was a kid, and I wasn't a fan until I got older that I fully appreciated this soup of bold flavor.

There are different variations of the dish. Sometimes, it will have pinto, white, or black beans, and sometimes, it will have beef or ham. I would stay away from chicken and canned beans. Another tip is to cook with smoked meat. That smokiness flavor will season the broth beautifully.

This dish isn't too light, but it's better suited for the colder weather. Before you begin, make sure you have enough time to cook it. This recipe needs 7 hours the least, and trust me, it's worth it.

The first step is to soak your beans! I did mine in cold water, one tablespoon of kosher salt (I just put salt in everything; this step isn't necessary), and soaked for four hours. It doesn't have to be refrigerated.

The next step in prep is chopping up the carrots, white onion, and garlic. I did about half a cup of carrots and half a cup of onions. I go overboard with the garlic - five cloves. Cook for about five minutes on medium heat. You can use water, beef, or chicken stock, and because of the smoked bacon, I opt for low-sodium broth. Cut the bacon into small pieces and cook for another five minutes.

Pour eight cups of your choice of liquid. It's a lot because the beans will soak it up. Please give it a good mix with the veggies and meat. Take your beans, pour out the soaked water, and slowly pour into the broth. For the first hour, I cooked on medium-high with the lid on, then three hours without the lid. For seasoning, one tablespoon of paprika and two tablespoons of any all-purpose seasoning. In the Balkans, Vegeta is a famous brand. (Click here to buy.)

After three hours, your beans should feel cooked; if not, keep at it. They shouldn't feel hard and the skin easily comes off. The last tip is, of course, to dip in the bread!

Enjoy, friends!