Supported by

Google Ukraine

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.


Here's what you need to make Transcarpathian kosash—levesh soup:

  • shovdar broth — 1.5 liters;
  • heavy sour cream — 200 milliliters;
  • flour — 2 tablespoons;
  • eggs — by number of servings;
  • garlic — 2 pieces;
  • juice of one lemon;
  • croutons — to taste.

The cooking process

  1. The basis of the soup is ready—made broth from shovdar. Due to the rich taste of the meat, it can be quite salty or fatty. In this case, add water to the broth.
  2. Bring the broth with water to a boil, add the garlic cloves.
  3. Prepare the mixture: mix sour cream, flour and a few tablespoons of broth.
  4. Gradually pour the mix into the soup, stirring constantly.
  5. Add lemon juice to taste. Be careful not to acidify the dish.
  6. The most difficult stage of cooking is brewing poached. Heat water in a separate saucepan. Seconds before the water starts boiling, use a whisk or spoon to make a small funnel. Without stopping to stir the water, pour the egg into it. It will take 2 minutes to cook.
  7. Serve kosash—levesh as follows: first, put poached egg and sliced ​​croutons on the plate, then pour broth over them.

Other dishes

Kapusnyak (Cabbage soup)

Area: Center of Ukraine


Area: West of Ukraine

Borsch with pampushkas

Area: Center of Ukraine, North of Ukraine