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Pasulj is Serbian for "bean": the word seems to have come into the language from the Greek φασόλι (fasóli), "'bean'"), and earlier, from the Ancient Greek φάσηλος (phásēlos), "'kidney bean'"). In modern usage the bean in question is usually a white bean of the cannellini type.

This might not qualify as the Serbian national dish, but it's certainly much loved. Pasulj has a slight reputation as "poor people's food", something you can make a lot of for very little money. But it also carries with it some of the slightly nostalgic overtones of a comfort food.

However you think of it, pasulj is one of those seriously stick-to-your-ribs soups that's easy to make. There are a number of variations on the basic theme, which normally involves the white beans (either canned or dried), onions, tomatoes or tomato paste, and then paprika and pepper to flavor the broth. Most versions add some vegetable besides the onion: these can include bell peppers / capsicums, carrots, potatoes (or other root vegetables), or celery.

Meat is normally part of pasulj as well -- ideally smoked meat. This can be smoked bacon or a good smoked sausage. In this version of the recipe, we're using both, the sausage being a good smoky kielbasa.

Click on "read more" for the full recipe and method.