Smoked Bean Soup (Pasulj)
A thick, smoky, and incredibly hearty white bean stew that defines Balkan comfort food.
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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
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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.
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2Add the smoked meat, carrots, and celery. Simmer on low heat until the beans are completely tender.
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3Prepare a 'zaprska' by lightly frying some flour and paprika in oil. This thickens the soup and gives it that beautiful deep red color.
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4Stir the flour mixture into the pot and let it simmer for another 15 minutes so the flavors fully develop.
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5Ladle it into bowls and top with plenty of fresh parsley before serving.
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