Pasulj (Balkan Bean Soup)
This hearty and comforting bean soup is a staple in Balkan cuisine, often enjoyed as a main course. It features tender white beans simmered with smoked meat, vegetables, and a rich paprika roux. A deeply satisfying and flavorful meal.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 545 kcal
Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gdried white bean, soaked overnight
- 500 gsmoked pork hock
- 1 pcsyellow onion, chopped
- 2 pcscarrot, diced
- 2 pcscelery stalk, diced
- 3 clovegarlic, minced
- 2 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper, ground
roux
- 3 tbspvegetable oil
- 2 tbspall-purpose flour
- 1.5 tbspsweet paprika
- 0.5 tsphot paprika(optional)
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
small pan · large pot · cutting board · knife · whisk
The method
Step by step
- 1
Drain the soaked dried white beans and rinse them thoroughly under cold water.
Cook’s note: Soaking beans overnight greatly reduces cooking time and improves digestibility.
- 2
Place the rinsed beans and the smoked pork hock in a large pot.
- 3
Cover the beans and pork hock with fresh water, ensuring they are submerged by at least 2 inches.
- 4
Bring the water to a boil, then reduce the heat to a simmer, cover, and cook for 60 minutes.
About 1 hr
Cook’s note: Skim off any foam that rises to the surface during the initial boiling.
- 5
While the beans are simmering, chop the yellow onion, dice the carrots, and dice the celery stalks.
About 10 min
- 6
After 60 minutes, remove the pork hock from the pot and set it aside to cool slightly.
- 7
Add the chopped yellow onion, diced carrots, diced celery, and bay leaves to the pot with the beans.
- 8
Continue to simmer the beans and vegetables for another 30-45 minutes, or until the beans are tender.
About 45 min
Cook’s note: Cooking times can vary for dried beans, so check for tenderness.
- 9
While the beans finish cooking, shred the meat from the cooled pork hock, discarding any bones or excess fat.
About 5 min
- 10
In a separate small pan, heat the vegetable oil over medium heat.
About 1 min
- 11
Add the all-purpose flour to the hot oil and whisk constantly for 1-2 minutes until a light golden roux forms.
About 2 min
Cook’s note: This step is crucial for thickening the soup and adding flavor.
- 12
Remove the pan from the heat and stir in the sweet paprika and hot paprika (if using) and minced garlic.
About 1 min
Cook’s note: Removing from heat prevents the paprika from burning, which can make it bitter.
- 13
Carefully ladle about one cup of the hot bean liquid into the roux, whisking continuously until smooth.
About 1 min
Cook’s note: Adding hot liquid slowly prevents lumps from forming in the roux.
- 14
Pour the roux mixture back into the main pot with the beans and vegetables, stirring well to combine.
About 1 min
- 15
Add the shredded pork hock meat back into the soup.
- 16
Season the pasulj with salt and black pepper to taste.
Cook’s note: Taste and adjust seasoning as needed.
- 17
Simmer for another 10-15 minutes to allow the flavors to meld and the soup to thicken.
About 15 min
- 18
Remove the bay leaves before serving.
- 19
Ladle into bowls and garnish with fresh parsley, if desired.
Per serving
Nutrition
- Calories
- 544.7kcal
- Protein
- 37g
- Carbs
- 63g
- Fat
- 17.7g
- Fibre
- 15.6g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pasulj in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of water or broth if it's too thick.
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