La Mesciüa

( Mixed pulse soup )

Ingredients: 500gr mesciua, 2 medium leeks, 2 cloves of garlic, 1 stalk of celery, 1 carrot, 2 potatoes, half an onion, a sprig of thyme, a pinch of ash or sodium bicarbonate.

Cooking time: about 3 hours

Preparation time: 30 minutes.

**: Simple and effective. It may seem strange, but often you get good results from essential recipes. Nearly a proper metaphor for life. Open to all those who feel able to handle a little flour without painting the house!


  1. The farmers used to keep various legumes (as well as wheat), in jute bags, when the inventories became modest, they put them all into one lot, which of course were mixed (hence the name "mesciua" which means “blending”). In this soup normally coexist amiably: chickpeas, corn, different kinds of beans, green and red lentils, dried peas, beans, wheat and barley. The preparation is identical to that of the "Zemin de ceiji" but without lard.

Bon appetite !!