Pasulj

Pasulj (from phaseolus;[1] Serbian Cyrillic: Пасуљ) or Grah (in Bosnian), is a bean soup made of usually white, cranberry or pinto beans, and more rarely kidney beans, that is common in Albanian, Serbian, Montenegrin, Bosnian, Croatian and Slovenian cuisine (former Yugoslavia). It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish.[2] Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as Prebranac (Пребранац). It has also spread via the diaspora, and is known in English as Serbian bean soup,[3][4][5] and in German-speaking countries as Serbische Bohnensuppe ("Serbian bean soup").[6] In North Macedonia, a spicy and thicker variant is known as Gravče na tavče (beans on a skillet).

Pasulj

Alternative names	Grah
Type	Soup
Region or state	Balkans
Main ingredients	white or brown beans; Meat or smoked meat
Cookbook: Pasulj   Media: Pasulj

The Serbian idiom prosto kao pasulj ("simple as pasulj") equates to the English as easy as pie and French simple comme chou.[7]

See also

• List of bean soups
• List of legume dishes
• List of soups
•  Food portal

References

1. Recueil de dialectologie serbe. 2. Srpska kraljevska akademija. 1911. p. 384.
2. "Serbian soldierly beans". The Serbian Cookbook. Retrieved 17 December 2015.
3. Ethnologia Balkanica. 12. Lit Verlag. 2008. p. 31.
4. Peta Lyn Farwagi (August 1978). Full of beans. Harper & Row. p. 160. ISBN 978-0-06-090601-6.
5. Darwin Porter (September 1986). Frommer's dollarwise guide to Austria & Hungary. Prentice Hall. ISBN 978-0-671-62057-8.
6. Der Spiegel. Spiegel-Verlag. 1980. p. 147. Srbski Pasulj‚ serbische Bohnensuppe
7. Živorad Kovačević (2002). Srpsko-engleski frazeološki rečnik. Filip Višnjić. p. 11.