Pasulj (Serbian Bean Soup)

Name: Pasulj (Serbian Bean Soup)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Serbia
Ingredients: 500g dried white beans, soaked overnight; 200g smoked bacon or smoked sausage, diced; 1 onion, chopped; 1 carrot, diced; 2 cloves garlic, minced; 1 tablespoon paprika; 2 tablespoons flour; 2 tablespoons oil; 1 bay leaf; Salt and pepper to taste

6 servings15 min prep90 min cookEasy Serbia

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The Story Behind It

The Tale of Pasulj (Serbian Bean Soup)

Pasulj, a hearty bean soup often simmered with smoked meat, is a staple of everyday Serbian home cooking with no single documented origin. It belongs to the broader Balkan tradition of slow-cooked bean stews, humble food that's long served as a mainstay through the colder months.

Ingredients

Scale:· 6 servings

500g dried white beans, soaked overnight
200g smoked bacon or smoked sausage, diced
1 onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 tablespoon paprika
2 tablespoons flour
2 tablespoons oil
1 bay leaf
Salt and pepper to taste

Instructions

1Drain the soaked beans and place in a large pot with fresh water and a bay leaf.
2Bring to a boil, then reduce heat and simmer for about 1 hour until the beans begin to soften.
3In a separate pan, sauté the smoked bacon, onion, and carrot until the onion is golden.
4Stir in the garlic and paprika, cooking briefly until fragrant.
5Add the flour and cook for 1 minute to form a light roux, then stir in a ladle of the bean cooking liquid until smooth.
6Pour the roux mixture into the pot of beans and stir well.
7Continue simmering for another 20-30 minutes until the soup thickens and beans are fully tender.
8Season with salt and pepper and serve hot with bread.

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