Smoked Bean Soup (Pasulj)
A thick, smoky, and incredibly hearty white bean stew that defines Balkan comfort food.
140 min
Medium
Serbia
6 servings
The story behind
I first encountered Pasulj in a tiny Serbian village. The smell of smoked meat and simmering beans literally filled the air. I was sat down at a long communal table and handed a steaming bowl—no questions asked. I realized then that Pasulj is the Serbian way of saying 'you belong here.' Now, whenever I make it, I aim for that perfect thickness and smoky depth that makes you want to curl up and just enjoy the moment.
Instructions
-
1Boil the beans in a large pot of water. Once they boil for a few minutes, drain the water and refill with fresh water—this is a classic trick for easier digestion.
-
2Add the smoked meat, carrots, and celery. Simmer on low heat until the beans are completely tender.
-
3Prepare a 'zaprska' by lightly frying some flour and paprika in oil. This thickens the soup and gives it that beautiful deep red color.
-
4Stir the flour mixture into the pot and let it simmer for another 15 minutes so the flavors fully develop.
-
5Ladle it into bowls and top with plenty of fresh parsley before serving.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account