📝 About This Recipe
A cornerstone of Balkan soul food, Pasulj is a thick, hearty white bean soup that warms the spirit with its deep, smoky undertones and velvety texture. Traditionally simmered for hours with smoked meats and a signature paprika-infused 'zaprška' roux, this dish transforms humble pantry staples into a masterpiece of comfort. Whether enjoyed in a village kitchen or a bustling city bistro, it is a timeless celebration of patience and tradition.
🥗 Ingredients
The Legume Base
- 500 grams Dry White Beans (Tetovac or Great Northern varieties are best)
- 2.5 liters Water (For boiling and simmering)
Aromatics and Smoked Meats
- 500 grams Smoked Pork Ribs or Hock (Cut into manageable chunks)
- 2 large Yellow Onions (Finely diced)
- 2 medium Carrots (Peeled and diced into small rounds)
- 1 small Parsnip (Finely diced)
- 4 cloves Garlic (Minced)
- 3 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (Whole)
The Zaprška (Finishing Roux)
- 4 tablespoons Sunflower Oil or Lard (Lard provides the most authentic flavor)
- 2 tablespoons All-purpose Flour
- 1.5 tablespoons Sweet Hungarian Paprika
- 1/2 teaspoon Hot Paprika or Chili Flakes (Optional, for a spicy kick)
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Parsley (For the final garnish)
- to taste Salt (Be careful as smoked meat is salty)
👨🍳 Instructions
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1
Begin by soaking the dry beans in a large bowl of cold water overnight (at least 12 hours). This ensures even cooking and better digestion.
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2
Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and bring to a boil for 10-15 minutes. Drain this first water and discard it; this helps remove sugars that cause bloating.
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3
Return the beans to the pot and add 2.5 liters of fresh water. Add the smoked ribs or hock, diced onions, carrots, and parsnip.
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4
Toss in the bay leaves and whole peppercorns. Bring the mixture to a boil, then immediately reduce the heat to low.
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5
Simmer the soup partially covered for about 1.5 to 2 hours. The beans should be tender but not falling apart, and the meat should be starting to pull away from the bone.
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6
Halfway through cooking, check the water level. If it has reduced too much, add a cup of hot water (never cold water, as it can toughen the beans).
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7
Once the beans are soft, prepare the 'zaprška'. In a small skillet, heat the oil or lard over medium heat.
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8
Whisk in the flour and cook for 2-3 minutes, stirring constantly until it turns a light golden color and smells nutty.
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9
Add the minced garlic and tomato paste to the roux, cooking for just 30 seconds until fragrant.
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10
Remove the skillet from the heat and stir in the sweet and hot paprika. Stirring off the heat prevents the paprika from burning and turning bitter.
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11
Carefully ladle a cup of the hot bean liquid into the roux, whisking until smooth, then pour this mixture back into the main pot of soup.
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12
Stir the soup gently to incorporate the roux. Let it simmer for another 15-20 minutes on low heat. This thickens the broth and develops the deep red color.
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13
Taste the soup. Add salt only now, as the smoked meat may have already provided enough salinity. Stir in the dried parsley.
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14
Remove the smoked meat, shred it into bite-sized pieces, and return it to the pot before serving.
💡 Chef's Tips
Always discard the first boiling water to ensure a cleaner flavor and easier digestion. For a thicker texture, mash a small ladle-full of beans against the side of the pot before adding the roux. If you can't find smoked ribs, high-quality smoked bacon or kielbasa can be used as a substitute. Never add salt at the beginning; doing so can prevent the beans from softening properly. This soup tastes even better the next day after the flavors have had time to fully meld in the fridge.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a thick slice of crusty rustic bread for dipping. Pair with a side of 'Šopska' salad or simple pickled vegetables (turšija) to cut through the richness. A dollop of sour cream on top adds a lovely creamy contrast to the smoky broth. Fresh scallions or raw red onion slices on the side are a traditional and crunchy accompaniment. Enjoy with a glass of robust Balkan red wine like Vranac or a cold lager.