|Region or state||Balkans|
|Main ingredients||white or brown beans; Meat or smoked meat|
|Cookbook: Pasulj Media: Pasulj|
Pasulj (from phaseolus; 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, 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. 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, and in German-speaking countries as Serbische Bohnensuppe ("Serbian bean soup"). In Macedonia, a spicy and thicker variant is known as Gravče na tavče (beans on a skillet).
- Recueil de dialectologie serbe. 2. Srpska kraljevska akademija. 1911. p. 384.
- "Serbian soldierly beans". The Serbian Cookbook. Retrieved 17 December 2015.
- Ethnologia Balkanica. 12. Lit Verlag. 2008. p. 31.
- Peta Lyn Farwagi (August 1978). Full of beans. Harper & Row. p. 160. ISBN 978-0-06-090601-6.
- Darwin Porter (September 1986). Frommer's dollarwise guide to Austria & Hungary. Prentice Hall. ISBN 978-0-671-62057-8.
- Der Spiegel. Spiegel-Verlag. 1980. p. 147.
Srbski Pasulj‚ serbische Bohnensuppe
- Živorad Kovačević (2002). Srpsko-engleski frazeološki rečnik. Filip Višnjić. p. 11.
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