A thick, hearty white bean soup simmered with smoked beef ribs, carrots, and paprika until rich, creamy, and deeply savory.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: chopped parsley, hot pepper, crusty bread
Accompaniments: cornbread, raw onion
Instructions
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1
Drain soaked beans. Place in a large pot with smoked beef ribs and cover with fresh water.
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2
Bring to a boil, skim foam, reduce heat, and simmer for 1 hour.
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3
In a separate pan, saute onion and carrots in oil until softened. Add paprika, stir 30 seconds.
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4
Add the sauteed vegetables, bay leaves, and optional hot pepper to the bean pot.
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5
Continue simmering for another 45-60 minutes until beans are very tender and soup is thick.
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6
Remove ribs, shred meat, return to pot. Season with salt and pepper. Serve with bread.
Did You Know?
Pasulj is so beloved in Serbia that there is a saying: "Where there is pasulj, there is a Serb."
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- ladle
Garnishing
chopped parsley, hot pepper, crusty bread
Accompaniments
cornbread, raw onion
The Story Behind Pasulj
White bean soup has been a cornerstone of Serbian peasant cuisine for centuries. The combination of beans and smoked meat created a protein-rich, affordable meal that sustained families through harsh Balkan winters. Every region of Serbia has its own variation.
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