Simple Traditional Pasulj Recipe (Serbian Bean Soup)

Pasulj, a hearty bean soup, is a beloved staple in Serbian cuisine, embodying warmth and comfort. This recipe, inspired by Maja's culinary wisdom, highlights the simplicity and flavourful nature of the dish.

Ingredients:

• 500g dried white or pinto beans, soaked overnight
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 2 medium carrots, diced
• 1-2 bay leaves
• 1 teaspoon paprika (sweet or smoked, according to preference)
• 200g smoked meat or sausage (optional for added depth)
• Salt and pepper to taste
• 2 tablespoons sunflower oil
• Fresh parsley for garnish

Method:

1. Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Simmer for about an hour, or until the beans are tender.

2. In a separate frying pan, heat the sunflower oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and carrots, cooking until softened.

3. Once the beans are ready, add the sautéed vegetables to the pot along with bay leaves, paprika, and the smoked meat if using. Season with salt and pepper.

4. Allow the soup to simmer for another 30 minutes, letting the flavours meld beautifully. If the soup is too thick, add a bit more water to achieve your desired consistency.

5. Serve hot, garnished with fresh parsley, and enjoy this comforting dish with crusty bread or on its own.

Pasulj is perfect for chilly evenings, bringing together family and friends around the table for a taste of Serbia’s rich culinary heritage.

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