Serbian Bean Soup (Pasulj) with Smoked Pork and Paprika

Serbian bean soup, often called pasulj, is a hearty, paprika-scented stew of white beans that is commonly made with smoked pork. The beans turn creamy as they simmer, while a simple paprika roux thickens the broth; recipes vary by region and family, but this version makes a satisfying, substantial pot.

Ingredients

1 lb (450 g) dried white beans, such as Great Northern or navy beans
1 uncooked smoked pork hock, about 1½ lb (680 g)
10 cups (2.4 L) water for cooking, plus more hot water as needed
2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
1 large yellow onion, about 8 oz (225 g), finely diced
1 medium carrot, about 3 oz (85 g), diced
2 celery ribs, about 3 oz (85 g), diced
3 garlic cloves, finely chopped
1 bay leaf
1 tsp (2 g) dried marjoram
1 tsp (2 g) sweet paprika, preferably Hungarian-style
½ tsp (1 g) freshly ground black pepper
1½ tsp (9 g) fine salt, divided, plus more to taste
2 tbsp (30 ml) neutral oil for the roux
2 tbsp (16 g) all-purpose flour
1 tbsp (7 g) sweet paprika for the roux
1 tbsp (15 ml) red wine vinegar, optional, for finishing
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Soak the beans. Sort through the dried beans and discard any shriveled beans or small stones. Rinse them under cool running water, put them in a large bowl, and cover with plenty of water—the beans will expand as they soak. Leave them at room temperature for 8 hours. Drain and rinse before cooking. If your kitchen is very warm, soak them in the refrigerator instead.
Start the beans and pork. Put the drained beans, smoked pork hock, 10 cups (2.4 L) water, bay leaf, marjoram, black pepper, and ½ tsp (3 g) of the salt in a large heavy pot. Bring to a boil over medium-high heat, skimming off any foam that rises. Lower the heat so the soup maintains a gentle simmer, partially cover, and cook for 75 minutes. Check occasionally and add hot water if the beans are no longer covered. A rolling boil can split the beans and make the broth cloudy, so keep the bubbles mild.
Add the vegetables. Stir in the onion, carrot, celery, garlic, and 1 tsp (6 g) salt. Continue simmering, partially covered, for 35 minutes, or until the beans are nearly tender. Stir now and then, scraping the bottom of the pot gently. If using an uncooked smoked hock, check the thickest meaty section with a food thermometer: USDA FSIS gives whole cuts of pork a safe minimum of 145°F (63°C) followed by a 3-minute rest. The pork should also be tender enough to pull from the bone for this soup.
Shred the pork. Lift the hock onto a plate and let it rest for at least 3 minutes. When it is cool enough to handle, remove and discard the skin, bone, and any tough connective tissue. Shred or chop the meat into bite-size pieces. Return the meat to the pot and discard the bay leaf. If the beans are still firm, simmer them a little longer before proceeding; older dried beans can take extra time.
Make the paprika roux. While the pot simmers, warm 2 tbsp (30 ml) oil in a small skillet over medium-low heat. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until it forms a smooth, pale golden paste. Take the skillet off the heat, stir in 1 tbsp (7 g) paprika, and immediately whisk in about ½ cup (120 ml) hot broth from the soup. This loosens the roux and helps prevent lumps. Do not let the paprika scorch, which can make it taste bitter.
Thicken and finish the soup. Pour the roux mixture into the pot while stirring. Simmer gently for 12 minutes, stirring occasionally, until the broth is lightly thickened and the beans are completely tender. Taste before adding more salt because smoked pork can be quite salty. Stir in the vinegar, if using, and adjust the pepper or paprika to taste. For a thicker, creamier texture, mash a few beans against the side of the pot and stir them back in.
Serve. Ladle the soup into warm bowls and scatter parsley over the top if desired. The broth will thicken further as it stands, so loosen leftovers or a pot that has become very thick with a splash of hot water.

Tips

Choose the beans thoughtfully. Serbian white beans known as tetovac are traditional in many versions, but they can be difficult to find outside the Balkans. Great Northern or navy beans are practical substitutes; navy beans tend to soften more and give the broth a creamier body. Check that your dried beans are in good condition, since very old beans may remain stubbornly firm even after a long simmer.
Keep the simmer gentle. The goal is tender beans that hold their shape, not beans battered by a hard boil. Add hot water rather than cold if the pot needs more liquid, and stir from the bottom occasionally to prevent sticking as the soup thickens.
Adjust salt at the end. Smoked hocks differ in saltiness, and some are already quite salty. Starting with a modest amount and tasting after the meat has simmered is more reliable than seasoning heavily at the beginning. If the finished soup tastes too salty, add a little hot water and simmer briefly; avoid trying to fix it with a large amount of extra vinegar.
Use a shortcut only with care. Canned beans can replace dried beans, but they are already cooked and will not need the long bean simmer. If using them, simmer the hock with the vegetables until tender, then add about 5 cans (15 oz/425 g each) drained and rinsed beans for the final 20 minutes. The texture will be softer and the broth less bean-rich; reduce added salt because canned beans and smoked pork may both be salty.

Serving Suggestions

Serve pasulj hot as a main course, with crusty bread or slices of hearty country bread for soaking up the smoky broth. A crisp cabbage salad, pickled peppers, or sliced raw onion offers a sharp, fresh contrast to the rich beans. A small spoonful of red wine vinegar at the table is useful for diners who like a brighter finish, but it is optional rather than essential.

For a fuller meal, pair a bowl with a simple green salad or roasted seasonal vegetables. If serving it as part of a larger spread, ladle smaller portions alongside grilled vegetables, cheese, or other savory dishes. The soup is filling, so modest portions are often enough when several sides are on the table. Offer chopped parsley separately so everyone can add as much as they like.

Variations

Use smoked ribs or sausage: Smoked pork ribs can stand in for the hock; use about 1½ lb (680 g), and remove the bones before serving. For a sausage version, choose a smoked sausage and brown it briefly before adding it near the end so it does not become dry. If the sausage is made from ground meat, cook it to the USDA FSIS safe minimum of 160°F (71°C) and check with a food thermometer.

Make it vegetarian: Leave out the pork and use vegetable broth in place of some or all of the water. Add 1 tsp (5 ml) smoked paprika for a gentle smoky note, recognizing that it gives a different flavor from smoked meat. A small amount of soy sauce can add savory depth, but taste before salting because it is salty. Simmer until the beans are tender and prepare the flour roux as directed.

Change the paprika: Sweet paprika gives a warm, rounded flavor. For a little heat, replace up to half of it with hot paprika or add a pinch of cayenne. Smoked paprika can be used when the pork is unavailable, but too much can make the soup taste strongly of smoke. If using a hot or smoked variety, begin with a small amount and adjust after simmering.

Make the broth gluten-free: Replace the all-purpose flour in the roux with a cup-for-cup gluten-free flour blend, or omit the roux and mash a larger handful of cooked beans into the broth. The mashed-bean method thickens the soup without adding flour and keeps the ingredient list simple.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, divided into shallow containers if you have a large pot. Keep it covered in the refrigerator for 3 to 4 days. The beans absorb liquid as they sit, so the chilled soup will be thicker than it was when freshly cooked. Stir in a little water or broth as you reheat it to bring back a spoonable consistency.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often until it is steaming throughout. Leftovers should reach 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers; check with a food thermometer. You can also reheat a serving in the microwave, stirring halfway through and checking the temperature in more than one spot. Freeze cooled soup in airtight containers for up to 3 months for best quality. Thaw in the refrigerator overnight and reheat to 165°F (74°C); the beans may be softer after freezing, but the soup remains suitable for serving.

Frequently Asked Questions

Do I have to soak the beans overnight? Soaking for 8 hours helps the beans cook more evenly and makes the cooking time easier to estimate. If you forgot, use a quick soak: cover the beans with water, bring them to a boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain and rinse before continuing. The total timing in the recipe assumes the full 8-hour soak.

Can I make Serbian bean soup without smoked pork? Yes. Omit the hock and use vegetable broth, then add a little smoked paprika if you want a smoky accent. It will not have the same meaty flavor, but the beans, vegetables, and paprika roux still make a satisfying soup. Taste the broth before seasoning, especially if using store-bought vegetable broth.

Why are my beans still hard? Dried beans can take longer when they are old, and acidic ingredients added too early can slow softening. Keep simmering them gently and make sure they stay covered with liquid. Add vinegar only near the end, as directed. If the beans remain hard after a long cooking time, they may be too old to soften reliably.

Can I use canned beans instead of dried? Yes, though the soup will have a softer texture and a less starchy broth. Follow the shortcut in the Tips section: cook the hock and vegetables first, then add drained beans for the final 20 minutes. Because canned beans are already cooked, adding them at the beginning can cause them to break down.

What can I use instead of a smoked pork hock? Smoked ribs are a close substitute, while smoked sausage makes a quicker variation with a different texture. For a meat-free pot, use broth and smoked paprika. Tetovac beans may also be hard to find; Great Northern or navy beans work well, with navy beans producing a creamier result.

Can I prepare the soup ahead? Yes. The soup can be cooked a day ahead and refrigerated once cooled, within 2 hours of cooking. Its flavor settles as it rests, and it will thicken overnight. Reheat gently with a splash of water or broth, stirring until it reaches 165°F (74°C). Keep the parsley and any fresh garnishes separate until serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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