Čorbast Pasulj

Čorbast Pasulj counts among the traditional food of Serbia, a stew locals hold dear. · Serbia

★ 4.1

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Čorbast Pasulj counts among the traditional food of Serbia, a stew locals hold dear.

About Čorbast Pasulj

Čorbast Pasulj counts among the traditional food of Serbia, a stew locals hold dear. It is prepared with garlic, onions, paprika and beans.

🏛️ History & Culture

Čorbast Pasulj, a soupy bean stew, is a staple of Serbian home cooking. Its history is tied to the introduction of beans to Europe from the Americas in the 16th century; the dish itself evolved as a humble, filling meal across the Balkans, though its precise origins are not documented and remain a matter of general culinary tradition rather than a single recorded event. The name "pasulj" refers to bean soup generally, while "čorbast" denotes a brothy, liquid consistency, distinguishing it from thicker bean preparations like prebranac.

In Serbia, the stew is deeply woven into daily life and religious practice—it is commonly prepared as a meatless dish for Orthodox Christian fasting days, but also enjoyed with smoked meats like ribs or sausage in everyday versions. Regional variations across the Balkans exist, with differences in thickness, use of paprika, and added vegetables, but the Serbian version is particularly noted for its garlic, onion, and generous paprika base. It is a comfort food served in homes and traditional restaurants, embodying a sense of hospitality and cultural identity that spans generations.

🍳 How to make Čorbast Pasulj

AI-assisted, not kitchen-tested

Čorbast Pasulj (Serbian Bean Stew)

A thick, paprika-rich Serbian bean stew with garlic and onion — closer to a soup in texture than a dry bean dish. Best with crusty bread and a shot of ajvar or a few drops of good vinegar.

Prep: 15 min
Cook: 95 min
Total: 110 min
Serves: 4
Difficulty: Easy

Recipe ingredients

300 g (10½ oz) dry white beans (cannellini or borlotti), or 700 g / 24 oz cooked, drained beans
60 ml (¼ cup) sunflower or other neutral oil, lard or pork fat is the more traditional choice
1 whole (1 medium) large onion, finely chopped
4 cloves garlic, minced
20 g (2½ tbsp) sweet paprika, Hungarian-style; do not substitute smoked unless you mean to
2 g (1 tsp) hot paprika or chili flakes, optional, to taste
1 whole bay leaf
800 ml (3½ cups) water or light stock, plus more as needed
5 g (1 tsp) salt, to taste
2 g (½ tsp) freshly ground black pepper

Steps

1 Soak the beans: place in a bowl, cover with plenty of cold water, and soak overnight (8–12 hours). Drain and rinse. (Quick-soak alternative: cover with water, bring to a boil for 2 minutes, then off-heat soak 1 hour; drain.)
2 Transfer the soaked beans to a pot, add fresh water to cover by about 3 cm (1¼ in), add the bay leaf, and bring to a simmer. Cook gently for 50–70 minutes until tender but not falling apart. Drain, reserving the cooking liquid.
3 While the beans cook, warm the oil (or melt the lard) in a heavy pot over medium heat. Add the chopped onion and cook 6–8 minutes until soft and golden, stirring so it does not brown hard.
4 Reduce the heat to low. Add the minced garlic and stir for about 30 seconds — do not let it color.
5 Take the pot off the heat for 30 seconds, then sprinkle in the sweet (and hot) paprika and stir to bloom it in the oil for 10–15 seconds. Adding paprika off-heat prevents it from burning and turning bitter.
6 Return the drained beans to the pot, pour in 500 ml (about 2 cups) of the reserved bean cooking liquid (or stock/water), and stir. Add more liquid so the beans are covered by about 1 cm (½ in) — čorbast pasulj is meant to be a loose, soupy stew.
7 Bring back to a gentle simmer and cook 15–20 minutes, mashing a few beans against the side of the pot to thicken the broth naturally.
8 Season with salt and pepper, simmer 2 more minutes, and taste. Adjust salt and thin with more liquid if the stew has thickened too much.
9 Remove the bay leaf. Let the stew rest off the heat for 5–10 minutes — it should be the consistency of a thick soup. Serve hot in deep bowls with crusty bread, and offer extra hot paprika and a splash of vinegar at the table.

Report an issue with this recipe

🧺 Key ingredients

garlic
onions
paprika
beans

🍴 Where to eat it

On a frosty Sunday, families gather around a slow-simmering pot at home, spooning the thick bean stew with crusty bread and a splash of raw onion.

Find Čorbast Pasulj restaurants on Google Maps

🍽️ Do you serve this?

Own or manage a restaurant that serves Čorbast Pasulj? List it for free.

Do you serve this in your restaurant?

Planning a trip to Serbia?

Find places to stay and ways to get there.

→ Hotels & stays → Find flights → Travel guides

Recipes from travellers

No one has shared their own Čorbast Pasulj recipe yet. Yours would be the first.

Share how you make Čorbast Pasulj

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Title

Short intro (optional)

Prep (min)

Cook (min)

Serves

Difficulty

Ingredients

Steps

Čorbast Pasulj — frequently asked questions

What is Čorbast Pasulj?

Čorbast Pasulj counts among the traditional food of Serbia, a stew locals hold dear. It is prepared with garlic, onions, paprika and beans.

What is Čorbast Pasulj made of?

Čorbast Pasulj is made with garlic, onions, paprika and beans.

Where does Čorbast Pasulj come from?

Čorbast Pasulj comes from Serbia. Čorbast Pasulj, a soupy bean stew, is a staple of Serbian home cooking.

Where can I eat Čorbast Pasulj?

On a frosty Sunday, families gather around a slow-simmering pot at home, spooning the thick bean stew with crusty bread and a splash of raw onion.

How do you make Čorbast Pasulj?

Making Čorbast Pasulj at home takes about 15 minutes of prep and 95 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Serbia