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Pasulya pidbyvana — a traditional soup of Transcarpathian cuisine. The word "pasulya" in the region refers to the ordinary beans, so it is not difficult to guess the main ingredient of the dish.

In addition to beans, the dish must include milk. These two products were widespread in the region and available to ordinary peasants. Wealthier people added smoked and other meat to the beans.


  • beans — 400 grams;
  • milk — 150 milliliters;
  • sour cream — 200 grams;
  • flour — 4 tablespoons;
  • smoked meat or piknicyaia (meat sausage) — 300 grams;
  • bay leaf, salt and pepper to taste.

The cooking process

  1. Soak dry beans in cold water overnight.
  2. Boil the beans together with the bay leaf. Shortly before cooking, add the sliced ​​piknicya.
  3. Prepare milk mixture separately. Mix milk, sour cream and flour.
  4. Bring the beans to full readiness. Gradually pour the mixture into the broth so that no lumps form. Bring to a boil, add salt and pepper. The dish is ready!

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