Čorbast Pasulj
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-testedČorbast 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
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.
Sign in to share your recipe
✅ Before you go to Serbia
Round out your trip — most travellers book these alongside their trip.
You might also like
Ajvar
Roasted red pepper relish, smoky and sweet.
Slatko
Slatko is a beloved dessert, traditional to Serbia.
Popara
A humble Serbian breakfast of stale bread torn into a bowl, scalded with hot milk and dressed with butter, crumbled white cheese, bacon cracklings and a little ground red pepper.
Zlatarski Sir
Zlatarski Sir is one of the classic dishes in the cheese tradition of Serbia.
Travel guides for Serbia
All travel guides →Planning a trip where Čorbast Pasulj is on the menu? These guides cover Serbia and beyond.
Reviews
No reviews yet. Be the first to share your experience with Čorbast Pasulj.
Write a review
Sign in to verify you're a real person, then share your thoughts on Čorbast Pasulj.
Comments
No comments yet. Be the first to say something about Čorbast Pasulj.