Yellow beans are one of the most beloved vegetables in Macedonia, and they make a perfect base for this light yet satisfying soup. Locals call it "boranija chorba" or simply "mandja", a comforting dish that’s been cooked in Macedonian homes for generations. My mother in law calls it "meshunka".
I once tried making this dish with green beans, but the taste just wasn’t as good. Yellow beans are sweeter and give the broth a beautiful golden color. Macedonia produces excellent yellow beans, and this soup celebrates their natural flavor. You can prepare it with fresh beans in summer or frozen ones during the winter months. You can add meat or simply prepare it lean.
Learn how to make a traditional Macedonian yellow bean soup (boranija mandja). Light, healthy, and full of flavor, perfect for a simple family lunch or dinner.
🥣 Ingredients
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1 kg yellow beans
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2–3 carrots
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1 onion
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1 tsp ground red pepper
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Tomato sauce or ketchup (to taste)
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Fresh parsley
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Salt
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Mixed spices (e.g., Vegeta)
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Oil
(Optional: add a handful of peas and/or 1 diced potato for a richer soup.)
👩🍳 Preparation
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Prepare the beans: Wash the yellow beans, cut off the ends, and slice each bean into 2–3 smaller pieces.
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Make the base: Heat a little oil in a deep pot. Fry the chopped onion until soft, then add the chopped pepper and continue until softened. Stir in the ground red pepper.
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Cook the soup: Pour in water to cover the vegetables generously. Add the yellow beans and carrots. Simmer until the beans are tender, 1 hour at least.
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Finish the soup: Stir in tomato sauce or ketchup. Season with salt and mixed spices, add chopped parsley, and let it boil for several more minutes.
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Serve: Enjoy this traditional mandja warm with crusty bread and a fresh salad.
🌱 Serving Tip
This dish is best eaten fresh, but it also keeps well in the fridge for a day or two. As with most soups, the flavor develops even more by the next day.
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