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Traditional Serbian Pasulj with Smoked Ribs

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Serbian
Servings 6

Equipment

  • Large soup pot or Dutch oven You'll need something heavy-bottomed to allow for long simmering without burning.
  • Wooden spoon Essential for stirring the roux and avoiding lumps.
  • Strainer or colander For rinsing and soaking the white beans.
  • Cutting board & sharp knife. For prepping your vegetables and ribs.
  • Ladle Helpful for serving the thick soup easily.

Ingredients
  

For the Soup Base

  • 2 cups dried white beans preferably cannellini or great northern beans
  • 1.5 lbs smoked pork ribs cut into individual ribs or sections
  • 1 large yellow onion finely chopped
  • 2 medium carrots diced
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1 tablespoon paprika sweet Hungarian or Serbian paprika works best
  • 1 teaspoon smoked paprika optional but adds depth
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried thyme or 1 sprig fresh thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons sunflower oil or lard traditional
  • 6 cups water or enough to cover the ingredients by a couple of inches

Optional: 1 small parsnip, chopped, for added sweetness

For the Roux (Zaprška – traditional thickener)

  • 2 tablespoons flour
  • 2 tablespoons oil or lard
  • 1 teaspoon paprika

Instructions
 

Prep the Beans

  1. Start by rinsing the white beans thoroughly. Soak them in a large bowl of cold water overnight or for at least 8 hours. This reduces cooking time and makes them easier to digest. If you're in a hurry, use the quick soak method: boil the beans for 2 minutes, cover, and let them sit for an hour.

Sauté the Base

  1. In your large pot or Dutch oven, heat the oil or lard over medium heat. Add the chopped onion and carrots, cooking until they’re softened and translucent—about 5–7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Paprika and Tomato Paste

  1. Sprinkle in both the sweet and smoked paprika, followed by the tomato paste. Stir continuously for about 30 seconds to a minute—this releases the aroma and deepens the flavor. Be careful not to burn the paprika.

Build the Soup

  1. Drain the soaked beans and add them to the pot. Nestle in the smoked ribs, pour in enough water to cover the ingredients, and toss in the bay leaf and thyme. Bring everything to a boil, then reduce to a simmer.

Simmer and Skim

  1. Let the soup simmer gently for about 1.5 to 2 hours. During the first half hour, skim off any foam or fat that rises to the top. The beans should be soft but not mushy, and the ribs should be starting to fall off the bone.

Prepare the Zaprška (Roux)

  1. In a small saucepan, heat oil or lard. Stir in the flour and cook over medium heat, stirring constantly, until it turns golden brown. Add paprika and stir for another 10 seconds. Immediately ladle a small amount of hot soup into the roux, whisking to avoid lumps, then pour the mixture back into the soup pot and stir to thicken.

Final Seasoning

  1. Once the beans are tender and the broth thickened, season with salt and pepper to taste. Remove the bay leaf and thyme sprig. Let the soup rest off the heat for 10–15 minutes before serving—this helps it thicken even more and allows the flavors to deepen.