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Pasulj

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description Pasulj Overview

Pasulj is a traditional Serbian and Balkan soup or stew made primarily from white beans simmered with smoked meats. Common meat additions include smoked pork ribs, bacon, or sausages, which infuse the beans with a deep, savory flavor. The broth is typically seasoned with a base of caramelized onions, carrots, and generous amounts of sweet Hungarian paprika. Due to its hearty, calorie-dense nature, pasulj is a mainstay of everyday home cooking and is traditionally consumed during the cold winter months, often served alongside crusty bread.

help Pasulj FAQ

What type of beans are used in Serbian pasulj?

Pasulj is traditionally made with dry white beans, most commonly the cannellini or great northern varieties. The beans are soaked overnight and slow-simmered until they break down into a thick, hearty soup.

What kind of meat goes into a traditional pasulj recipe?

The signature flavor of this Serbian soup comes from smoked meats, most commonly smoked pork ribs, bacon, or smoked sausage (kobasica). These cured meats are simmered directly with the beans to infuse the entire pot with a deep, savory smoke flavor.

How is pasulj thickened and seasoned?

Besides salt and pepper, the defining seasonings in pasulj are onions and sweet Hungarian paprika. Many Serbian cooks also create a *zaprška*—a roux made by browning flour and paprika in oil or lard—which is stirred into the soup to thicken the broth.

Is pasulj eaten during Serbian Orthodox fasting periods?

Yes, because white beans are a cheap, staple ingredient, pasulj is heavily consumed during religious fasting periods like Lent. A meatless version, known as *posni pasulj*, is made using just vegetables, oil, and paprika, omitting the smoked pork.

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