🫘 Pasulj (Serbian Bean Soup)

Name: Pasulj (Serbian Bean Soup)
Total time: 150 min
Yield: 6
Cuisine: Serbia · Balkans
Ingredients: 500 g dried white beans, soaked overnight; 400 g smoked meat on the bone; 2 onions, chopped; 2 carrots, diced; 2 tbsp oil; 1 tbsp sweet paprika; 2 bay leaves; Salt and pepper

Origin: Serbia · Balkans

455kcal

per serving · 350 g

130kcal

per 100 g

28 gProtein8 g / 100 g

18 gFat5 g / 100 g

46 gCarbs13 g / 100 g

Pasulj is a thick Serbian bean soup-stew of white beans simmered with smoked meat, onion, carrot and sweet paprika. The beans turn creamy, the broth takes on a deep smoky flavour, and the paprika gives it a warm red colour. It is served hot in deep bowls as a hearty everyday meal, especially in winter.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Pork — checkbecause of: smoked meat

Not vegetarianbecause of: smoked meat

Not veganbecause of: smoked meat

Not keto13 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

white beanssmoked meatonionpaprikacarrot

Recipe

6 servings150 min

Ingredients

500 g dried white beans, soaked overnight
400 g smoked meat on the bone
2 onions, chopped
2 carrots, diced
2 tbsp oil
1 tbsp sweet paprika
2 bay leaves
Salt and pepper

Method

Drain the soaked beans, cover with fresh water, bring to the boil for 5 minutes and drain again.
Cover the beans with fresh water, add the smoked meat and bay leaves and simmer for about 1 hour.
Soften the onions and carrots in oil, then stir in the paprika off the heat.
Add the vegetables to the pot and simmer for another 30–45 minutes until the beans are creamy.
Remove the meat, cut it into pieces, return it to the pot and season to taste.

How to make it lighter

Use a smaller amount of lean smoked meat and trim visible fat.
Skim the fat from the surface after cooking.
Beans are filling: one bowl of about 350 g makes a complete meal on its own.

History

Bean stews are a staple across the Balkans, and pasulj is one of the most widely eaten home dishes in Serbia, also popular in neighbouring countries. It is a regular feature of canteens, family tables and outdoor cooking competitions.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →