Pasulj

Pasulj is the national dish of Serbia — a humble, deeply warming white bean soup that has sustained Balkan families through cold winters for centuries. Beans are slowly simmered with smoked pork and vegetables until they begin to break down and thicken the broth naturally, creating a soup that is simultaneously rustic and luxurious. The smoked paprika and pork rib give the broth a deep red tinge and haunting smokiness. Served with crusty bread, pasulj epitomises Serbian comfort food. This version uses modest amounts of smoked meat to keep saturated fat low while preserving the essential character.

Serves: 4

Ingredients

• 400 g (2 cups) dried white beans (navy or cannellini), soaked overnight
• 150 g (5 oz) smoked pork rib or small smoked ham hock
• 1.5 litres (6 cups) water
• 1 medium onion, finely diced; 1 medium carrot, diced
• 3 garlic cloves, minced
• 3 tablespoons sunflower oil
• 1½ tablespoons sweet smoked paprika; ½ teaspoon hot paprika
• 1 tablespoon tomato paste
• 1 bay leaf; 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh flat-leaf parsley, to serve

Instructions

1. Drain and rinse soaked beans. Place in a large pot with the smoked pork rib; cover with 1.5 litres cold water. Bring to a boil, skim any foam, then reduce to a gentle simmer.
2. Cook beans 45 minutes until nearly tender but not yet breaking apart. Remove the pork rib, shred meat from the bone, discard the bone, and return meat to the pot.
3. Heat oil in a skillet over medium heat. Cook onion and carrot 10 minutes until softened and lightly golden. Add garlic, cook 1 minute. Stir in both paprikas and the tomato paste; cook 2 minutes until the paste darkens and smells fragrant. This is the zapržka.
4. Stir zapržka into the bean pot along with bay leaf and thyme. Simmer, partially covered, 30–40 more minutes. Crush about a quarter of the beans against the side of the pot to thicken the soup naturally.
5. Season with salt and pepper. The soup should coat a spoon but still pour. Add water if needed.
6. Serve hot in deep bowls scattered with fresh parsley, with crusty bread alongside.

Cook's Notes: Pasulj is dramatically better the next day after beans fully absorb the smoky broth, and it freezes well for up to 3 months. For a vegetarian version, omit smoked pork and add 1 teaspoon liquid smoke with the paprika.