Simple Traditional Pasulj Recipe (Serbian Bean Soup) Recipe

Hearty, smoky, and oh-so-satisfying, this Simple Traditional Pasulj Recipe (Serbian Bean Soup) is the kind of soulful comfort food that just wraps you up in a big culinary hug. With tender beans, rich smoked meats, and a touch of paprika warmth, it’s a classic Balkan dish you’ll crave again and again—especially when you want something that tastes like home, wherever you are.

this Recipe

Ingredients You’ll Need

Just a handful of honest, soulful ingredients come together to create the iconic flavor of Simple Traditional Pasulj Recipe (Serbian Bean Soup). Each element has a purpose—be it to bring a smoky note, a little richness, or that signature velvety base. Here’s how they all play their part:

• Dried White Kidney Beans & Dried Romano Beans: These are the heart of Pasulj, delivering creaminess and a nutty flavor. Soak for the best texture!
• Smoked Sausages: The star of the show, these add deeply savory, smoky notes that bring the soup to life.
• Onions & Carrots: Your flavor base—onions melt into the broth and carrots add a subtle sweetness and pop of color.
• Smoked Ribs or Smoked Bacon (optional but delicious): For an extra dose of old-fashioned, smoky richness that takes things over the top.
• Oil & Animal Fat (or Butter): For sautéing and flavor—animal fat is especially traditional and amps up the authenticity.
• Bay Leaf: Adds aromatic depth and just a whisper of peppery, herbal intrigue.
• Salt, Black Pepper, & Vegetable Seasoning: Balance and round out the flavors—don’t skip the vegetable seasoning if you want it truly Balkan!
• Flour, Garlic, & Smoked Paprika (for thickening): This trio whisks together into a luscious roux, bringing body and an irresistible red hue from the paprika.

Variations

One of the best parts of making Simple Traditional Pasulj Recipe (Serbian Bean Soup) is how flexible it is! You can easily adapt it for veggie lovers, switch up the seasonings, or change the texture depending on your cravings or what’s in your pantry.

• Vegetarian Version: Skip the smoked sausage and meat—use just a little extra smoked paprika and a hint of liquid smoke for flavor depth, or add cubes of smoked tofu for structure.
• Spicy Twist: Stir in a pinch of crushed red pepper flakes or diced fresh chili if you want a fiery Balkan kick!
• Different Beans: If you don’t have both white kidney and romano beans, feel free to use cannellini, navy, or even pinto beans—you’ll still get a lovely creamy consistency.
• Lean & Light: Use lean smoked turkey sausage in place of pork and reduce the amount of fat, for a lighter but still flavorful soup.

How to Make Simple Traditional Pasulj Recipe (Serbian Bean Soup)

Step 1: Prep and Soak the Beans

The foundation of this soup starts the night before: soak your dried beans in plenty of water for at least 6 hours or overnight. This softens them for quicker, more even cooking and helps make the final soup beautifully creamy. Drain and rinse the beans when ready to cook.

Step 2: Pre-cook the Beans

Place the soaked beans into a large pot with fresh water. Bring to a boil and let them cook for about 20 minutes. This step helps remove any bitterness and ensures the beans are tender, not tough. Drain and set the beans aside.

Step 3: Brown the Smoked Sausage

Heat the oil in your soup pot over medium heat. Add the roughly chopped smoked sausages and brown for about 5 minutes until they are deeply golden and the aroma fills your kitchen. Remove and set aside for later.

Step 4: Sauté Aromatics

In the same pot, melt your animal fat or butter. Toss in the diced onions, shredded carrots, and a sprinkle of salt. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and just starting to caramelize.

Step 5: Combine and Simmer

Add the pre-cooked beans, browned sausage, enough water (about 4 liters), bay leaf, and, if using, the chopped smoked ribs or bacon. Season with pepper and vegetable seasoning, then bring the mixture to a gentle simmer. Cook for about 40–45 minutes, stirring now and then. Add more water if needed to keep everything submerged and soupy.

Step 6: Make the Smoky Paprika Thickener (Roux)

In a small pan, melt the animal fat or butter for the thickener. Add the grated garlic and cook just until fragrant—about 30 seconds. Stir in the flour, letting it bubble for another 30 seconds. For that gorgeous color and deep aroma, add the smoked paprika, give it a swirl, then take it off the heat.

Step 7: Thicken and Finish

Slowly whisk or stir the thickener into your simmering soup. Let it all bubble together for 5 more minutes—the flavors meld, and the soup gets irresistibly satiny. Taste and adjust seasoning with a bit more salt or pepper as needed.

Step 8: Serve Hot

Ladle your fragrant, steaming Simple Traditional Pasulj Recipe (Serbian Bean Soup) into bowls and serve straight away for maximum coziness!

How to Serve Simple Traditional Pasulj Recipe (Serbian Bean Soup)

Garnishes

This Serbian bean soup shines with just a sprinkle of freshly chopped parsley or dill for a touch of color and freshness. For a little extra richness, swirl in a spoonful of sour cream or plain yogurt just before serving—it’s classic and absolutely delicious.

Side Dishes

Nothing beats a hunk of warm, crusty bread (like homemade Serbian pogača or even a rustic baguette) for dipping and scooping up every last bit of this Simple Traditional Pasulj Recipe (Serbian Bean Soup). Pair it with a crisp green salad or, for the full Balkan experience, a side of pickled vegetables or fresh sheep’s cheese.

Creative Ways to Present

For a folksy touch, ladle the soup into wide mugs or rustic earthenware bowls. If you’re serving a crowd, keep the pot warm on the stovetop and let everyone serve themselves straight from the source—old-school, family-style. Garnish each bowl at the table for a festive pop and build-your-own vibe.

Make Ahead and Storage

Storing Leftovers

Leftover soup should be cooled completely before transferring to an airtight container. It’ll keep beautifully in the refrigerator for up to 4 days—some even say the flavor gets richer after a night or two!

Freezing

Simple Traditional Pasulj Recipe (Serbian Bean Soup) freezes like a dream. Divide it into single-serve portions or family-sized containers and it’ll keep for up to 3 months. Thaw overnight in the fridge or gently in a pot over low heat.

Reheating

To reheat, pour the soup into a pot and warm gently over medium-low, stirring occasionally. If the soup has thickened in the fridge, simply add a splash of water or broth to loosen it to your desired consistency.

FAQs

Final Thoughts

If you’ve never tried a proper Simple Traditional Pasulj Recipe (Serbian Bean Soup), you’re truly in for a treat—this is one of those dishes that proves the magic of humble ingredients slow-cooked with love. Whether you want to fill up a whole table or simply warm up your weeknight, I hope you give it a try and let its rich, smoky aroma make your kitchen feel like home. Srećno kuvanje—happy cooking!

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