Szerb Bableves

Soak the dry white beans in cold water for at least 4 hours or overnight to soften them.

Place beef bones in a large pot, cover with cold water, and bring to a boil over medium-high heat. Skim off any foam that rises to the surface, then reduce heat to low.

Add the soaked and drained beans, peeled and sliced carrots, and whole peeled parsnip to the broth. Season with salt and simmer gently.

Heat lard in a separate skillet over medium heat, then add the finely chopped small onion. Cook until soft and lightly golden, about 5 minutes.

Sprinkle all-purpose flour over the softened onion and stir constantly for 1-2 minutes to cook out the raw flour taste.

Add the hot paprika to the flour-onion mixture and stir immediately to combine, then remove from heat.

Stir the chopped or mashed garlic cloves into the paprika-flour mixture, then carefully whisk this roux into the simmering broth to avoid lumps.

Taste the soup and adjust seasoning with additional salt if needed. The beans and vegetables should be very tender at this point.

Prepare the dumplings according to their package instructions and add them to the pot, allowing them to cook through.

Remove from heat and stir in the plain yogurt until fully incorporated, then add white vinegar to balance the flavors.

Ladle the soup into bowls, ensuring each serving contains beans, vegetables, dumplings, and broth. Serve immediately while hot.