Serbian · Soup
Creamy white beans with paprika, vegetables and smoked pepper.
Photo by Petar Milošević · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Pasulj is a Serbian everyday bean soup that ranges from brothy to nearly stew-like. This meatless version builds depth with vegetables, paprika and a small amount of smoked chile.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
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Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
A Serbian/Balkan bean soup or stew, usually white/Tetovac-style beans with onions, carrot, garlic, paprika and bay; smoked meat and roux are common but not universal.
Declared allergens: wheat (if flour roux is retained)
Cook beans and any pork fully; refrigerate within 2 hours, use within 3–4 days, reheat soup/leftovers to 165°F/74°C.
Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.
Danica Eylenstein and the Zestful Kitchen team is credited with preparing and publishing an independent version of this dish in Pasulj (Serbian White Bean Soup) for Zestful Kitchen.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. This is a shortened canned-bean adaptation with potato, Vegeta and vinegar rather than the long-simmered dried-bean version.
Serbian kitchen
Serbian pasulj is a thick white-bean soup with onion, root vegetables, paprika and optional smoked chile.
Drain beans, cover with fresh water, boil 10 minutes and drain.
Add beans, onion, carrots, celery root, bay and measured water. Simmer 65–80 minutes until tender.
Heat oil in a skillet, stir in flour for 2 minutes, remove from heat and add paprika and chile. Whisk in 1 cup bean broth.
Stir roux and salt into soup and simmer 12 minutes. Remove bay and finish with parsley.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Pasulj is a Serbian everyday bean soup that ranges from brothy to nearly stew-like. This meatless version builds depth with vegetables, paprika and a small amount of smoked chile.
Cool promptly and refrigerate for up to 4 days or freeze for 2 months.
Serve with bread, raw onion, pickled cabbage or hot pepper.
