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Chorizo Cabbage and Three Bean Stew Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chorizo Cabbage and Three Bean Stew Recipe for a Spicy Take on a Traditional Eastern European Stew

This hearty chorizo cabbage and three bean stew recipe makes my spicy take on a traditional Eastern European stew my Russian grandmother cooked that’s called kapustniak, kapustnyak or kapusniak in Russia, Ukraine and Poland. Originally made with kielbasa and sauerkraut, I use chorizo to add warmth and deep flavours, and three types of beans to add texture.

Like all good Russian grandmas, my baboushka had an impressive repertoire of hearty soups and stews. In autumn and winter, there seemed to always be a big pot of something bubbling on the stove, steaming up the windows in a kitchen that was always cold, and filling the house with mouthwatering aromas.

I think half the time I cook my Russian family recipes – and any cabbage recipes, as baboushka was always cooking cabbage! – I do it as much for a taste of the past and to provoke those memories of simpler times, as I do for a chance to savour baba’s delicious food, or something that resembles it. I’d give anything to be in that house again with my family tucking into bowls of baba’s stews and soups.

Now before I tell you more about my chorizo cabbage and three bean stew recipe for my spicy take on a traditional Eastern European stew, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed my Russian recipes, Cambodian recipes or any of our recipes on the site, please consider supporting Grantourismo by using our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images or consider contributing to our epic Cambodian cuisine history and cookbook on Patreon.

There’s also the option of purchasing something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

Now let me tell you about my chorizo cabbage and three bean stew recipe for my spicy take on a traditional Eastern European stew.

Chorizo Cabbage and Three Bean Stew Recipe for a Spicy Take on a Traditional Russian Stew

My chorizo cabbage and three bean stew recipe makes an iteration of a traditional Eastern European stew or soup that my Russian grandmother had already tweaked to her own taste and made much heartier than the original, which often happens in diasporas.

While some of my baboushka’s specialties, such as borscht and shchi were readily identifiable and didn’t taste all that different to what we’d sample in Russia years later, some were no doubt of my grandmother’s own invention, others a slight resemblance to dishes I’d recognise on our European travels.

Called kapustniak or kapustnyak, this stew is typically lighter and more like a soup and was originally made with kielbasa and sauerkraut in Ukraine and Poland, both of which claim to be the source of a dish found all over Central and Eastern Europe.  

Chorizo Cabbage and Three Bean Stew Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Now this is where I should clarify what I mean by kielbasa, which in Poland refers to numerous kinds of sausages. In Australia, it was used interchangeably to describe a long thin smoky Polish sausage called kabanos or kabanosy (plural) – or cabanossi in Australia.

My baboushka often bought kielbasa or kabanosy – kolbasa or колбаса in Russian – from a delicatessen in Blacktown to snack on with cheese and gherkins – and my grandfather often ate it for breakfast with a boiled egg, tomato, cucumber, black rye bread and a shot of vodka.

But baba used a spicier Hungarian-style sausage for this stew – one no doubt seasoned with smoky paprika – which I’ve gone and replaced with Spanish chorizo, for even more spice and colour and a greater depth of flavour. But I’m getting ahead of myself. Let me tell you more below in my tips to making this hearty chorizo cabbage and three bean stew recipe.

Tips to Making this Chorizo Cabbage and Three Bean Stew Recipe 

Just a few quick tips to making this hearty chorizo cabbage and three bean stew recipe. My grandmother sometimes used sauerkraut for this stew, which she’d either make herself or, in her later years, buy from the deli. She was never much of a supermarket shopper.

I’ve used fresh cabbage here, as I wanted to fry the cabbage in the spicy chorizo oil. But I will make my own sauerkraut and try that and report back. I’ve recommended white or green cabbage, but I also tried a Chinese cabbage we get here.

I’ve gone and added beans to this soup, which, frankly, I’ve never seen in Eastern Europe, just because I love the texture and flavour, but I’ve gone crazy and added three types of beans, each of which has a different flavour and texture.

Chorizo Cabbage and Three Bean Stew Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

While I like this combination of butter beans, borlotti beans and kidney beans, and I like the balance of 400g of butter beans and half that of borlotti and kidney beans, by all means use your favourite beans or whatever’s in your kitchen cupboards.

And feel free to throw all the cans in if you’re feeding a crowd. This stew will definitely keep in the fridge for a few days. You should also feel free to water this down and turn it into a soup rather than a stew if you are feeding a family or facing food shortages (damn you, pandemic). It’s often served in a thinner consistency in Europe.

You can easily make this stew in an hour, but by all means let it simmer on low for longer if you like, just not for too long if you like your veggies on the firmer side.

When you do serve it, provide more fragrant fresh dill for garnishing, and some dishes of homemade dill pickles and pickled cabbage, and sour cream, along with salt and pepper, and slices of rye bread or sourdough. A Russian garden salad is nice on the side and shots of vodka will warm you right up in no time.

Chorizo Cabbage and Three Bean Stew Recipe

Chorizo Cabbage and Three Bean Stew Recipe. One pot meals recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chorizo Cabbage and Three Bean Stew Recipe

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Our hearty chorizo cabbage and three bean stew recipe makes my spicy take on a traditional Eastern European stew my Russian grandmother cooked that’s called kapustniak in Russia, kapustnyak in Ukraine and kapusniak in Poland. Originally made with kielbasa and sauerkraut, I use chorizo to add warmth and deep flavours, and three types of beans to add texture.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main
Cuisine: Australian, Russian, Ukrainian
Servings: 4
Calories: 1035kcal
Author: Lara Dunston

Ingredients

  • 60 g Spanish chorizo sliced ½ cm thick, then halved
  • 3 tbsp extra virgin olive oil
  • 1 head of white/green cabbage 450g, shredded
  • 1 large brown onion roughly diced
  • 2 large garlic cloves finely chopped
  • 2 litres of water and more as needed
  • 1 large carrot sliced ½ cm thick, then halved/quartered
  • 1 large potato peeled and diced
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 tsp ground paprika
  • ½ tsp chilli powder
  • 1 400 g can butter beans drained
  • 1 200 g can borlotti beans drained
  • 1 200 g can kidney beans drained
  • 4 tbsp pickle brine
  • 1 bunch fresh dill roughly chopped

Instructions

  • In a large soup pot or Dutch oven, over medium, heat the oil and fry the chorizo for a minute or so until the oil is red, then scoop out the chorizo with a slotted spoon and set aside.
  • Spoon out half the spicy chorizo oil into a separate dish.
  • Transfer the cabbage to the pot, turn heat to medium, fry to ensure the cabbage is completely covered in the remaining spicy chorizo oil, then cover with a lid and cook for five minutes. Remove the lid and stir, then cover again to cook for five more minutes until cabbage is tender, then use a slotted spoon to remove it and set aside.
  • Return the remaining chorizo oil to the pot, turn the heat to medium, and fry the onions until soft and golden, stirring occasionally, then add the garlic, combine, and fry until fragrant.
  • Add the carrots, potatoes and cooked cabbage to the pot, along with one litre of water, bay leaves, seasoning and spices, stir to combine well, and leave to cook for ten minutes or so, stirring occasionally.
  • Return the chorizo pieces to the pot, add another litre of water, the drained beans, and pickle brine, stir to combine everything, then cook for another ten minutes or so, stirring occasionally.
  • Check the potatoes and carrots to see if they’re almost done enough for you. If they’re not, add more water, turn the heat to high, and continue to cook until they are just about ready, then try the stew and adjust the seasoning and spices to your taste.
  • Just before serving, stir in half the fresh dill. Distribute the stew between bowls, garnish with more fresh dill – you can never have enough dill – and serve with dishes of sour cream and dill pickles, and slices of sourdough or rye bread.

Nutrition

Calories: 1035kcal | Carbohydrates: 113g | Protein: 29g | Fat: 58g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 38mg | Sodium: 5043mg | Potassium: 2949mg | Fiber: 34g | Sugar: 39g | Vitamin A: 13658IU | Vitamin C: 389mg | Calcium: 470mg | Iron: 9mg

Please do let us know if you make my hearty chorizo cabbage and three bean stew recipe in the comments below as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Lena says

    January 27, 2022 at 10:02 pm

    Lara, this is outrageously delicious!!! Followed it to the letter and it was so good!! We will be making this regularly, thank you!5 stars

  2. Lara Dunston says

    January 27, 2022 at 10:04 pm

    Hi Lena, thank you so much – this is what we love to hear! I have to confess to adding a little bit more paprika when I make this but I know not everyone loves the level of spice that we do. Try a tad more next time and let me know what you think. Thank you so much for taking the time to drop by and leave a comment :)

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

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Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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