Traditional Serbian Pasulj with Smoked Pork Ribs
This Traditional Serbian Pasulj is a hearty bean soup made with smoked pork ribs, flavored with vegetables and spices for a comforting meal that's perfect for any occasion.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak the beans overnight. Drain, cover with fresh water, boil 10 minutes, then discard that water.
- 2
Put the beans in a clean pot with smoked ribs, onion, carrots, pepper, bay leaves, black pepper, and 2 litres fresh water.
- 3
Simmer gently for 2 to 2 1/2 hours, adding hot water if needed, until the beans are creamy and the rib meat is tender. Salt near the end.
- 4
Lift out the ribs, remove the bones, and return large pieces of smoked meat to the soup. Remove both bay leaves.
- 5
For the zaprška, heat sunflower oil, stir in flour for 2 minutes, remove from the heat, and stir in paprika. Whisk in a ladle of soup, then return it to the pot.
- 6
Simmer 10 more minutes until lightly thickened. The finished pasulj should remain a spoonable bean soup, not a dry bean casserole.
Cook notes
Tips
For a thicker soup, mash some of the beans against the side of the pot before serving.
To enhance the flavor, let the pasulj sit for a few hours or overnight before reheating and serving.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave, adding a little water if it thickens too much.
Substitutions
- Use a smoked pork hock instead of ribs.
- Use another dried white bean of similar size if necessary.
What to Serve With
- Crusty bread for dipping
- Pickled vegetables
- A simple green salad
Common Mistakes
- Not soaking the beans long enough can lead to hard beans after cooking.
- Overcooking the soup can make the beans too mushy.
Recipe FAQ
Can I use different beans for this recipe?
Use dried white beans; kidney or pinto beans change the characteristic Serbian pasulj.
How long can I store leftover pasulj?
You can store leftover pasulj in the refrigerator for up to 3 days or freeze it for up to 3 months.
What if I don't have smoked pork ribs?
A smoked pork hock may replace the ribs while preserving the smoked-pork character.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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