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Pasulj (Serbian Bean Soup) Recipe

Yields1 ServingPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

?Pasulj is a Serbian bean soup that is typically made with white beans, ham, and bacon. Other ingredients may include carrots, celery, onion, garlic, and various herbs and spices.

 1 lb Dried white beans (navy or cannellini)
 2 Onions, chopped
 3 Cloves garlic, minced
 3 Bay leaves
 2 tb Chopped parsley
 2 tb Tomato paste
 1 lg Carrot, scraped and sliced
 5 To 6 whole peppercorns
 1 lb Kielbasa, thickly sliced
 ½ tb Salt
 2 tb Olive oil
 1 ts Paprika
 2 tb Flour
1

You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour.

2

Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer.

3

Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa.

4

Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich.

5

Serve with plenty of bread and good red wine.