Bob-levesh: a traditional Transcarpathian soup with an unusual serving

Bob-levesh is a flavorful and very rich meat soup that is a traditional dish for residents of the Zakarpattia region. In this region of our country, bob-levesh is served in a bread plate, but it can also be enjoyed on a regular plate.

Bob-levesh is best cooked over an open fire, but you can also make this dish in a cauldron on the stove. Over the years, the recipe for this dish has undergone many changes. But the basic ingredients have remained the same, namely beans, sour cream, paprika, and smoked meats. Food blogger Alex Mil shared the recipe for traditional bean levesh on Instagram.

Ingredients for bob-leche:

• Smoked ribs - 500 gr
• Smoked sausage - 300 gr
• White beans - 450 gr
• Water - 2500 ml
• Tomato puree or tomato ketchup - 250 g
• Onions - 2 pcs
• Celery root - 150 g
• Parsley
• Garlic - 5 cloves
• Hot pepper - 1 pc
• Salt
• Pepper
• Smoked paprika
• Bay leaf - 1.5 tbsp
• Peppercorns - 10 pcs

Ingredients for dumplings:

• Flour - 2 tbsp
• Egg - 1 tbsp
• Flour - 70-80 g

Method of preparation

1. Pour water into a saucepan, add ribs, whole onions, salt, bay leaf, peppercorns and cook for 15 minutes.

2. Add the diced carrots and celery root. Cook for another 15 minutes.

3. Take out the ribs, separate the meat from the bone, cut them into small pieces, and throw them back into the pan.

4. Remove the onion and discard it.

5. Add tomato puree or ketchup and leave to cook over low heat.

6. Pour the oil into the pan, add the chopped onion, and fry for 5 minutes. Add the chopped smoked sausage and fry for another 5-6 minutes.

7. Add flour and paprika to the pan and mix well. Pour 3-4 scoops of liquid from the cauldron, chopped parsley, crushed garlic, and one chopped hot pepper into the pan. Stir well and simmer for 5 minutes, then pour the entire contents of the frying pan into the pot.

8. Add the canned beans to the pot and cook for 15 minutes.

9. Proceed to cook the dumplings. Break the egg and add salt and flour, stirring constantly, until a soft dough is formed.

10. Put the dumplings into the cauldron and cook for another 7 minutes.

11. Garnish with parsley before serving.