Pasulj

Pasulj is Serbia's beloved white bean soup, a cornerstone of Balkan home cooking that has fed generations through cold winters and lean times. Rich, smoky, and deeply satisfying, it is the kind of dish that requires little effort but rewards patience with extraordinary depth of flavor.

Serves: 6

Ingredients

• 500g (1 lb) dried white beans (cannellini or navy), soaked overnight
• 200g (7 oz) smoked pork hock or smoked pork ribs
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 tbsp (30ml) sunflower or vegetable oil
• 2 tbsp (30g) all-purpose flour
• 1 tbsp (8g) sweet paprika
• 1 tsp (3g) hot paprika
• 2 bay leaves
• 1.5 litres (6 cups) water or pork stock
• Salt and black pepper to taste
• Fresh flat-leaf parsley, chopped, to serve

Instructions

1. Drain soaked beans. Place in a large pot with smoked pork and bay leaves. Cover with 1.5 litres water or stock. Bring to a boil, skim any foam, then reduce heat and simmer for 60-75 minutes until beans are tender.
2. Remove pork from pot. When cool enough to handle, shred the meat from the bone and return meat to the pot. Discard bone and bay leaves.
3. In a separate skillet, heat oil over medium heat. Add onion, carrot, and celery. Sauté for 8-10 minutes until softened and lightly golden.
4. Add garlic and cook 1 minute. Stir in flour and both paprikas, cooking for 1-2 minutes to eliminate the raw flour taste.
5. Ladle about 250ml (1 cup) of bean liquid into the skillet and whisk until smooth. Pour this mixture back into the bean pot and stir well.
6. Simmer everything together for a further 15-20 minutes until the broth thickens to a rich, creamy consistency.
7. Season generously with salt and black pepper. Ladle into bowls and top with fresh parsley.

Cook's Notes: The zaprškas (flour-paprika roux) is the soul of this dish — do not skip it. For a smokier flavor, use a generous amount of smoked paprika alongside the standard sweet variety. Serve with crusty bread for a complete and hearty meal. Pasulj keeps well and thickens further in the fridge overnight.