This authentic Pasulj is a thick, hearty Serbian bean stew that serves as a ultimate comfort food. Unlike a watery soup, this dish features tender white beans simmered until creamy, enriched with smoky kielbasa, sweet onions, and garlic. A rich roux of paprika-spiked oil and flour thickens the broth to a luxurious consistency. It is deeply savory, warming, and perfect for cold winter evenings. This traditional dish pairs beautifully with crusty bread and a glass of red wine, offering a satisfying, home-style meal that brings warmth and nostalgia to the table.
Pasulj (Serbian Bean Soup
Description
This authentic Pasulj is a thick, hearty Serbian bean stew that serves as a ultimate comfort food. Unlike a watery soup, this dish features tender white beans simmered until creamy, enriched with smoky kielbasa, sweet onions, and garlic. A rich roux of paprika-spiked oil and flour thickens the broth to a luxurious consistency. It is deeply savory, warming, and perfect for cold winter evenings. This traditional dish pairs beautifully with crusty bread and a glass of red wine, offering a satisfying, home-style meal that brings warmth and nostalgia to the table.Ingredients
Directions
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Pick over the dried beans to remove any grit or stones, then rinse them twice in cold water.
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Place the rinsed beans in a large saucepan and cover with cold water to a depth of 1 to 2 inches.
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Bring the water to a boil, then reduce heat and simmer gently for 30 minutes.
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Remove the pan from heat and add enough cold water to cover the beans by 3 inches.
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Let the beans settle for a minute or two, then pour off the starchy water and replace with fresh water.
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Bring the fresh water to a boil, then reduce heat to a gentle simmer.
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Add the chopped onions, minced garlic, bay leaves, parsley, tomato paste, sliced carrot, and peppercorns to the pot.
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Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are tender.
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Add the sliced kielbasa to the pot during the last 45 minutes of cooking.
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Fifteen minutes before serving, add the salt to taste.
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In a small skillet, heat the olive oil until it just begins to smoke.
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Quickly stir in the paprika, followed by the flour, mixing into a thin paste.
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Stir the paprika-flour paste into the simmering bean soup.
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Simmer for an additional 5 minutes until the soup thickens and becomes rich.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 118.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 25.4g9%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this hearty stew with plenty of crusty bread to soak up the thick, flavorful broth. It pairs excellently with a robust red wine.
The initial boiling and draining step helps reduce gas-causing compounds in the beans and ensures a cleaner flavor.
If you prefer a vegetarian version, omit the kielbasa and add extra smoked paprika or a piece of smoked ham hock (removed before serving) for depth.
Pasulj tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
