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This recipe has travelled across the Old Country.

It has Slavic origins that can be traced back to vampires. Potentially Dracul himself…on a slightly more vegetarian night.

Ancient Egypt, the Near East (as opposed to the Far one), India and Iran — even entire continents love this bean. Or pea. Bean-pea.

Poland’s involved, too. It lends its sausage to the soup.

Polska kielbasa  (pronounced keel-boss-ee by my husband and father-in-law) is a super-flavorful sausage that makes this soup.

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