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In Albania, soups are served right after the appetizers. The consistency of foods in an Albanian meal increases gradually, from the starters to the meat dishes that have the greatest density. Most Albanian soups are based on vegetables, such as potatoes, cabbage and beans. Hence, the soups that have a great popularity all over the country is potato and cabbage soup and bean Jahni soup. Yogurt is used in many of Albanian recipes. Other soups may contain meat. As evidence stands Sup‘ qengji me majdanoz, which is the local name for lamb soup. Vegetarians can enjoy soups made entirely from ingredients that do not have animal provenience.