Research Edition

Serbian · Soup

Pasulj (Serbian Bean Soup)

Creamy white beans with paprika, vegetables and smoked pepper.

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Prep: 20 min
Cook: 1 hr 45 min
Serves: 6
Level: Easy

Photo by Petar Milošević · CC BY-SA 4.0 · Resized and converted to WebP for web display.

Pasulj is a Serbian everyday bean soup that ranges from brothy to nearly stew-like. This meatless version builds depth with vegetables, paprika and a small amount of smoked chile.

Technique notes

Why this approach works

A double-water start gives dried beans a cleaner broth.
Root vegetables cook with the beans and sweeten the pot.
A paprika roux added late thickens without muting the beans.

Serbian kitchen

Pasulj (Serbian Bean Soup)

Serbian pasulj is a thick white-bean soup with onion, root vegetables, paprika and optional smoked chile.

Ingredients

1 lb (450 g) dried cannellini or navy beans, soaked overnight
1 onion, diced
2 carrots, sliced
1 celery root wedge (about 4 oz / 115 g), diced
2 bay leaves
7 cups (1.65 L) water
3 tbsp sunflower oil
2 tbsp all-purpose flour
1 tbsp sweet paprika
¼ tsp smoked chile flakes, optional
1½ tsp fine sea salt
2 tbsp chopped parsley

Method

01
Boil the beans
Drain beans, cover with fresh water, boil 10 minutes and drain.
02
Simmer the soup
Add beans, onion, carrots, celery root, bay and measured water. Simmer 65–80 minutes until tender.
03
Make the paprika roux
Heat oil in a skillet, stir in flour for 2 minutes, remove from heat and add paprika and chile. Whisk in 1 cup bean broth.
04
Finish the pot
Stir roux and salt into soup and simmer 12 minutes. Remove bay and finish with parsley.

Cook’s notes

Serve with bread, raw onion, pickled cabbage or hot pepper.
Cool promptly and refrigerate for up to 4 days or freeze for 2 months.
Dried beans require the initial vigorous boil and must be completely tender before serving.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Pasulj questions

What is Pasulj?

Pasulj is a Serbian everyday bean soup that ranges from brothy to nearly stew-like. This meatless version builds depth with vegetables, paprika and a small amount of smoked chile.

Can I make Pasulj ahead?

Cool promptly and refrigerate for up to 4 days or freeze for 2 months.

How should I serve Pasulj?

Serve with bread, raw onion, pickled cabbage or hot pepper.