Pasulj (Serbian Bean Soup)

About This Recipe

Pasulj is Serbia's answer to the question of what to eat when the weather turns cold and the soul needs warming. White beans are slow-cooked with smoked pork ribs or sausage until they become thick and velvety, seasoned with a tempering of fried onion and paprika stirred in at the end — a technique called 'zapržavanje' that adds a deep, roasted note. Every Serbian grandmother has her own version, and no two are identical. It is a staple of Serbian monasteries, army barracks, and family kitchens alike, cherished across all social strata.

Ingredients

Serves 6

• 500 gdried white beans (cannellini or Great Northern)
• 400 gsmoked pork ribs
• 150 gsmoked sausage (kobasica), sliced
• 2 mediumonions, one halved, one diced
• 3 clovesgarlic
• 2 mediumcarrots, diced
• 1 stalkcelery, diced
• 2 bay leaves
• 3 tbspsunflower oil
• 1.5 tspsweet paprika
• 1/2 tsphot paprika
• 1 tbspflour
• Salt and pepper(to taste)

Instructions

1. 1

   Soak beans

   Soak dried beans in cold water overnight or for at least 8 hours. Drain and rinse.

2. 2

   First boil

   Cover beans with fresh water, bring to a boil, cook 10 minutes, then drain. This removes bitterness.

3. 3

   Slow cook with meat

   Place beans, smoked ribs, halved onion, whole garlic cloves, carrots, celery, and bay leaves in a large pot. Cover with 2 litres of fresh water. Bring to a boil, skim foam, then simmer on low for 1.5–2 hours until beans are very tender.

4. 4

   Remove bones

   Take out the smoked ribs, pull the meat from the bones, and return the meat to the pot. Add sliced sausage. Discard the halved onion, garlic, and bay leaves. Season generously with salt and pepper.

5. 5

   Make the zapržavanje

   In a small pan, heat oil over medium-high heat. Add diced onion and cook until golden brown. Sprinkle in flour, stir 1 minute. Add both paprikas, stir 30 seconds. Immediately pour this sizzling mixture into the bean soup and stir well.

6. 6

   Finish and serve

   Simmer the soup for a final 15 minutes to let flavors meld. Adjust seasoning. Serve hot with crusty bread and pickled peppers.

Variations

• •

  Monastir pasulj: Omit meat entirely and use dried mushrooms for a rich vegetarian version.

• •

  Add dried red peppers (aleva paprika) for extra color and sweetness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days. The soup thickens considerably — add water when reheating. Freezes well for 3 months.

Frequently Asked Questions