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Kosash—levesh is a traditional Transcarpathian soup. It was usually prepared on Easter or immediately after it.
What makes this dish festive? It was made using the broth that remained after cooking shovdar — smoked pork ham. Shovdar was traditionally made for Easter. Accordingly, at the same time it was possible to prepare kosash—levesh soup. Otherwise, it was made from any smoked meat, but such version can not be considered authentic.