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Serbian Bean Soup (Pasulj)

Serbian Bean Soup (Pasulj)

Pasulj used to be known as a poor people's food, but nowadays it’s the very much beloved traditional Serbian dish.

There are a number of variations on the basic theme, so feel free to add other vegetables not mentioned in the recipe.

Ingredients (for 4 portions)

  • 0.4 lb/200gr dried white Beans 
  • 0.6 lb/300gr dried Pork Ribs (for non-vegetarian option) 
  • ¼ tsp baking soda 4 mint leaves, use dried if you don’t have the fresh ones
  • 2 onions, chopped 
  • 1 large carrot, sliced 
  • 1 bay leaf 
  • 1 chilli paprika, optional
  • 1 parsley root, chopped 
  • 1 tsp pepper or to taste 
  • 1 tsp Vegeta (or salt) or to taste
  • 3 tbsp oil
  • 1 tsp ground red paprika (hot if wanted)
  • 2 tbsp flour 3-4 cloves garlic, minced 
  • 2 tsp parsley


Put the beans in a pot, cover them with the water. Bring it to a boil and put a little bit of baking soda (on the tip of teaspoon). Also instead you can use 4 mint leaves. Leave it to simmer for 15 minutes.

Pour off the first water.

In the large pot (or express pot) put simmered beans. Add dried Pork Ribs, onions, carrot, bay leaf, parsley root, pepper and 1 chili paprika (optional). Cook gently over lower heat for 1-1.5 hours (30 min in the express pot), until the beans are soft.

In the saucepan, heat the oil and put 1 chopped onion. Simmer for 5 minutes. Add 2 tbsp of flour and stir it for about 3 min. Quickly stir in the minced garlic and ground red paprika. Mix to a thin paste. Add the saucepan content to the pot, simmer for 5-10 minutes, until the soup is thick and rich. Try the soup, if not seasoned right add 1 tsp Vegeta (or salt) or to taste.

Before the serving add 2 tsp parsley to the top.

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