Pasulj

Pasulj

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

Pasulj (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 Serbian, 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.^[1] Another version are the baked beans known as Prebranac. It has also spread via the diaspora, and is known in English as Serbian bean soup,^[2][3][4] and in German-speaking countries as Serbische Bohnensuppe ("Serbian bean soup").^[5] In Macedonia, a variety of the dish is known by the local name Gravče na tavče (beans on a skillet), and is thicker and more spicy than the pasulj in the rest of former Yugoslavia.

See also

• Senate bean soup
• List of legume dishes
• Food portal

References

1. "Serbian soldierly beans". The Serbian Cookbook. Retrieved 17 December 2015.
2. Ethnologia Balkanica 12. Lit Verlag. 2008. p. 31.
3. Peta Lyn Farwagi (August 1978). Full of beans. Harper & Row. p. 160. ISBN 978-0-06-090601-6.
4. Darwin Porter (September 1986). Frommer's dollarwise guide to Austria & Hungary. Prentice Hall. ISBN 978-0-671-62057-8.
5. Der Spiegel. Spiegel-Verlag. 1980. p. 147. Srbski Pasulj‚ serbische Bohnensuppe