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Pasulj
Пасуљ (pasulj): Serbian thick white-bean soup with paprika and onion, vegetarian smoked-paprika version
Pasulj is the beloved bean soup of Serbia, served in Belgrade's old taverns and in army and school canteens, and especially on Thursdays and cold weekends. Usually it is cooked with smoked pork ribs or bacon; this vegetarian version gets its smoky depth from smoked paprika instead, and it is the version cooked on Orthodox fasting days. White beans simmer slowly with onion, carrot, bay and paprika until creamy and thick enough to stand a spoon in. Eat it with bread and pickled peppers. Suitable as part of a balanced diet. About 310 kcal and 40 g carbohydrate per portion. The usual mistake is thickening with too much flour roux; mashing some beans gives the same body and keeps it gluten free. Pressure cooker option: 25 minutes at pressure. Chef's tip: change the water after the first boil, as Serbian cooks do, for a softer, gentler soup.
- Total time
- 130 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz dried white beanssoaked overnight
- 6 ¼ cups water
- 3 tbsp sunflower oil
- 2 onionsfinely chopped
- 1 carrotdiced
- 2 cloves garliccrushed
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsleychopped
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Method
0/5 doneStep 1: Drain the soaked 10 ½ oz dried white beans, cover with fresh water in a large pot, bring to the boil and boil for 10 minutes. Drain and rinse.
15 minStep 2: Return the beans to the pot with 6 ¼ cups water and 2 bay leaves and simmer, partly covered, for 60 minutes until tender.
60 minStep 3: Push the beans aside slightly and, in a frying pan, cook 2 onions and 1 carrot in 3 tbsp sunflower oil over a medium heat for 10 minutes until soft and golden. Add 2 cloves garlic for 1 minute.
11 minStep 4: Take the frying pan off the heat, stir in 2 tsp sweet paprika and 1 tsp smoked paprika for 10 seconds, then scrape everything into the beans.
1 minStep 5: Add 1 ¼ tsp salt and ½ tsp black pepper and simmer uncovered for 30 minutes, stirring now and then, until thick. Mash a ladle of beans against the side to thicken further. Scatter with 2 tbsp fresh parsley.
30 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 17 g
- Carbs
- 40 g
- Fat
- 11 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasulj take?
- About 130 minutes in total: 10 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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