20 Polish Christmas Eve Recipes for Your Wigilia Dinner

Very few dinners are as magical as Wigilia, the Polish Christmas Eve feast. This roundup of 20 traditional recipes—from pierogi to poppy seed cake—will help you create a memorable, heartfelt meal. Whether you’re continuing a family tradition or starting a new one, these dishes bring warmth and joy to the table.

Barszcz Czerwony z Uszkami

Vibrant and tangy, this Barszcz Czerwony z Uszkami is a classic Polish Christmas Eve starter that's surprisingly simple to make at home. The ruby-red broth is packed with earthy flavor, and the little wild mushroom dumplings (uszka) are like tiny treasure parcels.

Serving: 6 | Prep Time: 45 minutes | Cooking Time: 1 minutes

Ingredients

For the Soup

• 4 medium beets (about 1.5 lbs), peeled and roughly chopped
• 4 cups vegetable broth
• 2 cloves garlic, crushed
• 1 bay leaf
• 3 allspice berries
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1 tsp kosher salt (from the 1½ tsp total)

For the Uszka Dough

• 1 cup all-purpose flour
• 1 large egg
• 2 tbsp water
• ¼ tsp kosher salt (from the 1½ tsp total)

For the Filling

• 1 oz dried wild mushrooms (like porcini)
• 1 small onion, finely diced
• 2 tbsp unsalted butter
• ¼ tsp kosher salt (remaining from the 1½ tsp total)
• ⅛ tsp black pepper

Instructions

1. Place the dried mushrooms in a bowl and cover with warm water. Let soak for 30 minutes. Tip: Use just-warm water, not boiling, to preserve the mushroom flavor.
2. While the mushrooms soak, in a large pot combine the chopped beets, vegetable broth, crushed garlic, bay leaf, and allspice berries. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes, until the beets are tender.
3. Meanwhile, make the filling: Melt the butter in a small skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Drain and finely chop the soaked mushrooms, then add them to the skillet. Season with ¼ tsp salt and ⅛ tsp black pepper. Cook for another 3 minutes. Remove from heat.
4. Make the uszka dough: In a bowl, whisk together the flour and ¼ tsp salt. Make a well, crack in the egg, and add the water. Mix with a fork until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest for 15 minutes.
5. On a floured surface, roll the dough out thin (about 1/16-inch thick). Cut into 2-inch squares. Place a small spoonful (about ½ tsp) of the filling in the center of each square. Fold diagonally to form a triangle, pressing edges to seal. Then bring the two bottom corners together, pinching to form a little 'ear' shape. Tip: Keep the dough covered with a towel to prevent drying.
6. After the soup has simmered, strain it through a fine-mesh sieve into a clean pot. Discard the solids. Stir in the apple cider vinegar, sugar, and 1 tsp salt. Taste and adjust seasoning if needed (add more salt or vinegar to your preference). Keep warm over low heat. Tip: For a clearer broth, line the sieve with cheesecloth.
7. Bring a large pot of salted water to a boil. Gently drop in the uszka (work in batches if needed). Cook for 3-4 minutes, until they float to the surface and the dough is tender. Remove with a slotted spoon.
8. To serve, ladle the hot beet soup into bowls and add several uszka per bowl. Enjoy immediately.

Just a bowl of this ruby-red soup with tender dumplings feels like a cozy holiday hug. The earthy mushrooms and tangy broth are a match made in heaven. Serve it as the first course on Christmas Eve and watch everyone smile.

Pierogi z Kapustą i Grzybami

These pierogi are a cozy, comforting dish perfect for a chilly evening. The homemade dough is tender, and the savory sauerkraut-mushroom filling is packed with earthy flavor. You’ll love making these from scratch!

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

For the Dough

• a couple cups of all-purpose flour (2 cups)
• a half teaspoon of salt
• one large egg
• half a cup of warm water (about 110°F)
• a splash of vegetable oil (2 tablespoons)

For the Filling

• one cup of rinsed and squeezed-dry sauerkraut
• half a cup of dried mushrooms, soaked in hot water for 20 minutes and chopped
• a tablespoon of butter
• one small onion, finely chopped
• a pinch each of salt and pepper

For Serving

• two tablespoons of butter
• one medium onion, sliced

Instructions

1. In a bowl, mix flour and salt. Make a well, add egg, oil, and warm water. Knead until smooth, then cover and rest for 30 minutes. Tip: Don’t over-knead; just until smooth.
2. Soak dried mushrooms in hot water for 20 minutes until softened.
3. While mushrooms soak, melt 1 tbsp butter in a pan and sauté the finely chopped onion until soft, about 3 minutes.
4. Drain and chop the soaked mushrooms. Add to the pan with the sauerkraut, cook for 5 minutes. Season with a pinch of salt and pepper, then let cool.
5. Roll the rested dough out thinly (about 1/8 inch). Cut into 3-inch circles. Tip: Keep unused dough covered to prevent drying.
6. Place a rounded teaspoon of filling in the center of each circle. Fold over and press edges firmly to seal. Tip: Press firmly so they don't open during boiling.
7. Bring a large pot of salted water to a boil. Drop in pierogi in batches (about 6-8 at a time). Cook until they float, then 2 more minutes. Tip: Don’t overcrowd—cook in batches.
8. In a separate pan, melt 2 tbsp butter and fry the sliced onion until golden brown.
9. Serve the boiled pierogi topped with fried onions.

Golden and glistening with butter, these pierogi are irresistible. The contrast between the soft dough and the tangy, umami filling is incredible. Serve them with a dollop of sour cream for extra creaminess.

Karp po Polsku

Carp for Wigilia? Oh, this Karp po Polsku is a total classic—crispy fried fillets set in a shimmering sweet-sour aspic. It’s a showstopper that’s easier than you think, and perfect for making ahead.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb carp fillets
• a generous pinch of salt and black pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup breadcrumbs (plain or panko)
• vegetable oil for frying (about 1/2 inch deep)
• 2 cups fish stock (or water plus a bouillon cube)
• 2 tablespoons unflavored gelatin powder
• 1/4 cup white vinegar
• 2 tablespoons sugar
• 1 carrot, peeled and sliced
• 1/2 small onion, sliced
• 1 bay leaf
• 3 allspice berries
• optional: a squeeze of lemon juice

Instructions

1. Pat the carp fillets dry with paper towels, then season both sides with salt and pepper.
2. Set up a breading station: flour in one dish, beaten egg in another, and breadcrumbs in a third.
3. Dredge each fillet first in flour (shake off excess), then dip in egg, then coat with breadcrumbs. Place on a plate.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F if you have a thermometer).
5. Fry the fillets in batches, 3-4 minutes per side, until golden brown and cooked through (internal temp 145°F). Transfer to paper towels to drain.
6. In a small bowl, sprinkle gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
7. In a saucepan, combine fish stock, vinegar, sugar, carrot, onion, bay leaf, and allspice. Bring to a boil, then simmer for 10 minutes until vegetables soften.
8. Strain the stock through a fine mesh sieve into a clean bowl; discard solids. Stir in the bloomed gelatin until fully dissolved. Add a squeeze of lemon if you like.
9. Let the aspic cool to room temperature, then refrigerate until it becomes syrupy (like raw egg whites), about 20 minutes—don't let it set solid.
10. Arrange the fried fillets in a single layer in a shallow dish. Pour the syrupy aspic over them, making sure it covers the fish. Refrigerate for at least 4 hours until fully set.

Smooth, tangy, and totally satisfying—the jelly hugs the crunchy fish in a way that’s oddly addictive. Serve it chilled with a dollop of horseradish or alongside a crisp cucumber salad for a fresh contrast.

Śledź w Oleju z Cebulą

Just picture this: tender herring slices marinating in a tangy oil with sweet onions. This Polish classic is a staple at holiday tables but so simple you'll want it year-round.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• a jar (around 16 oz) of marinated herring fillets in oil
• 2 medium yellow onions
• 1/4 cup extra virgin olive oil
• 2 tablespoons white vinegar
• 1 teaspoon whole black peppercorns
• 2 bay leaves

Instructions

1. Drain the herring fillets from the jar, reserving about 2 tablespoons of the oil.
2. Slice the herring into bite-sized pieces, roughly 1 inch wide.
3. Peel and thinly slice the onions into rings or half-rings.
4. In a non-reactive bowl (glass or ceramic work great), combine the herring pieces and onion slices.
5. Add the reserved herring oil, the extra olive oil, vinegar, peppercorns, and bay leaves. Stir gently to coat everything.
6. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld. Tip: For a milder onion bite, blanch the sliced onions in boiling water for 30 seconds, then drain and cool before adding. Tip: Let it marinate overnight for even deeper flavor. Tip: Taste before serving and adjust with a splash more vinegar or oil if you like.

Keep this dish chilled until you're ready to serve—it tastes best cold. The herring is silky, the onions are crisp-tender, and the tangy oil is perfect for sopping up with crusty bread.

Gołąbki z Kaszą Gryczaną i Grzybami

Who knew cabbage rolls could be so cozy and delicious? This Polish-inspired version swaps the usual rice for nutty buckwheat groats and earthy mushrooms, all baked in a simple tomato sauce. It's comfort food that feels a little special but is totally doable on a weeknight.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 1 minutes

Ingredients

• 1 large head green cabbage (about 2 1/2 pounds)
• 1 cup buckwheat groats
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can tomato sauce
• 1 cup tomato juice or water
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar

Instructions

1. Cook the buckwheat: Rinse 1 cup buckwheat groats and add to a small pot with 2 cups water or broth. Bring to a boil, then cover and simmer for 12 minutes until tender. Drain any excess liquid and set aside.
2. While buckwheat cooks, bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. After 2 minutes, start peeling off softened leaves with tongs. You'll need about 12 large leaves. Reserve the rest for another use. (Tip: Pop the cabbage in the freezer overnight—it'll make peeling leaves way easier.)
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the garlic and cook 1 minute more. Add the chopped mushrooms and cook for 6-8 minutes until they release their liquid and start to brown. Stir in dried thyme, salt, and pepper. Remove from heat.
4. In a large bowl, combine the cooked buckwheat and the sautéed mushroom mixture. Mix well. Let the filling cool slightly—this makes it easier to handle. (Tip: Don't overmix; you want some texture.)
5. Prepare the sauce: In a measuring cup, whisk together the tomato sauce, tomato juice (or water), brown sugar, and apple cider vinegar. Set aside.
6. Assemble the rolls: Lay a cabbage leaf flat with the stem end toward you. Place about 1/4 cup of filling near the stem (more for larger leaves). Fold the sides over the filling, then roll up tightly like a burrito. Repeat with remaining leaves and filling. (Tip: If a leaf is too thick, trim the tough rib with a knife.)
7. Preheat oven to 350°F. Spread a thin layer of sauce (about 1/2 cup) in a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the top, covering them evenly.
8. Cover the dish with foil and bake for 45 minutes. Remove foil and bake another 10 minutes to lightly brown the tops. Let rest 5 minutes before serving.

Nothing beats the way these rolls smell as they bake—earthy, sweet, and tangy all at once. The buckwheat gives them a nutty chew, while the mushrooms add a meaty richness. Serve them with a dollop of sour cream or a sprinkle of fresh dill for a bright finish.

Bigos Postny

Ready for a hearty, meatless stew that's perfect for Lent or any chilly day? This Bigos Postny is a Polish classic but made with sauerkraut, dried mushrooms, and prunes for a rich, savory-sweet flavor. It's incredibly comforting and gets even better the next day.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the stew

• 1 oz dried mushrooms (like porcini or mixed)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 lb sauerkraut (about 3 cups), drained and rinsed if salty
• 2 bay leaves
• 3 allspice berries
• 1 tsp caraway seeds
• 4 cups vegetable broth
• 1/2 cup pitted prunes, roughly chopped
• Salt and pepper to taste

Instructions

1. Place the dried mushrooms in a small bowl and cover with hot water. Let them soak for 20 minutes until softened.
2. While the mushrooms soak, heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the tomato paste and cook for 1 minute, letting it darken slightly for deeper flavor.
5. Add the sauerkraut, bay leaves, allspice berries, caraway seeds, and vegetable broth. Stir everything together.
6. Drain the soaked mushrooms, reserving the liquid (if desired, strain liquid for extra flavor). Roughly chop the mushrooms and add them to the pot.
7. Add the chopped prunes to the pot. Stir to combine.
8. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
9. After 1 hour, taste and season with salt and pepper. If the stew is too thick, add a splash of the reserved mushroom liquid or water.
10. Let the stew rest for at least 10 minutes off the heat before serving. The flavors meld beautifully overnight if you have time.

Just let it simmer low and slow for the deepest flavor. The prunes add a subtle sweetness that balances the tangy sauerkraut perfectly. Serve with crusty rye bread or over mashed potatoes for a filling meal.

Łazanki z Makiem

Zooming in on a comforting Polish tradition, these tender pasta squares are coated in a sweet poppy seed mixture with honey and dried fruit. It's a cozy, unique dish that feels like a warm hug on a cold day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Main

• 8 oz wide egg noodles or lasagna sheets (cut into 1-inch squares)
• 1/2 cup poppy seeds, finely ground
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1/2 cup mixed dried fruit (raisins, chopped dried apricots)
• 2 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp vanilla extract (optional)
• a pinch of salt

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta squares according to package directions until al dente, about 6–8 minutes. Drain and set aside.
2. While the pasta cooks, in a dry skillet over medium heat, toast the ground poppy seeds for 2–3 minutes until fragrant, stirring constantly to avoid burning. Transfer to a bowl.
3. In the same skillet, melt the butter over medium heat. Add the honey, sugar, and milk, stirring until the sugar dissolves. Bring to a gentle simmer.
4. Stir in the toasted poppy seeds, dried fruit, and vanilla (if using). Cook for 2 minutes until the mixture thickens slightly.
5. Add the cooked pasta squares to the skillet and toss gently to coat evenly. Cook for 1–2 minutes until heated through. Season with a pinch of salt to balance the sweetness.

Crunchy from the poppy seeds and chewy from the dried fruit, every bite is a delightful mix of textures. For a festive twist, sprinkle with slivered almonds or serve with a drizzle of honey on top.

Kutia

Got a sweet tooth but want something a little different? This Kutia is a traditional dessert from Eastern Europe that's packed with texture and natural sweetness. You'll love how the chewy wheat berries and crunchy nuts come together with creamy poppy seeds and honey.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

• 1 cup of wheat berries (whole grain wheat)
• ½ cup of poppy seeds
• ⅓ cup of honey (or more if you like it sweeter)
• ½ cup of chopped walnuts
• a pinch of salt
• a splash of milk (optional, for creaminess)

Instructions

1. Rinse the wheat berries under cold water. Place them in a medium pot and cover with about 3 cups of water. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, until the wheat is tender but still chewy. Tip: check after 45 minutes; you want them soft but not mushy.
2. While the wheat cooks, grind the poppy seeds using a coffee grinder or mortar and pestle until they become fragrant and release their oils. Tip: don't overgrind – stop when they look like coarse sand, or they'll turn into a paste.
3. Once the wheat is done, drain any excess water. Transfer the cooked wheat to a large mixing bowl.
4. Stir in the ground poppy seeds, honey, and chopped walnuts. Mix until well combined. If the mixture seems dry, add a splash of milk to make it creamier. Tip: taste and adjust honey if needed.
5. Let the Kutia cool to room temperature before serving. It can be served warm or chilled.

A bowl of Kutia is wonderfully creamy with the chewy pop of wheat berries and the nutty crunch of walnuts. The honey adds just the right sweetness without being overwhelming. For a festive touch, you can top it with additional nuts or a drizzle of honey.

Makowiec

Craving something sweet but a little different? This Makowiec is a classic Polish poppy seed roll that's perfect for holidays or a cozy weekend bake.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Dough

• 1 packet (1/4 oz) active dry yeast
• 1 cup warm milk (about 110°F)
• 1/4 cup granulated sugar
• 3.5 cups all-purpose flour
• 1/2 tsp salt
• 2 large eggs
• 6 tbsp unsalted butter, melted

Filling and Glaze

• 1 cup poppy seeds
• 1/2 cup honey
• 1 cup chopped walnuts
• 1 egg white, beaten

Instructions

1. In a small bowl, dissolve the yeast and a pinch of sugar in warm milk. Let it sit for 5-10 minutes until foamy. Tip: milk should be warm, not hot, to avoid killing the yeast.
2. In a large bowl, whisk together flour and salt. Make a well and add the eggs, melted butter, yeast mixture, and remaining sugar. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled. Tip: a slightly warm oven (off) or microwave works great.
4. While dough rises, grind poppy seeds in a coffee grinder or food processor until fine. In a saucepan, combine ground poppy seeds, honey, and 1/4 cup water. Cook over medium heat, stirring frequently, for 5 minutes until thick. Remove from heat and stir in walnuts. Set aside to cool.
5. Punch down the risen dough and roll it out on a lightly floured surface into a 12×16-inch rectangle. Spread the poppy seed filling evenly, leaving a 1-inch border around the edges.
6. Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal. Place seam-side down on a parchment-lined baking sheet. Cover loosely and let rise for 30 minutes.
7. Preheat oven to 350°F. Brush the top of the roll with beaten egg white for a shiny crust. Tip: use a pastry brush for an even coat.
8. Bake for 40-45 minutes until deep golden brown. Check internal temperature should reach 190°F. Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: don't slice until completely cool to prevent crumbling.

Velvety soft crumb with a nutty, honeyed poppy seed swirl—this Makowiec tastes even better the next day. Slice it thick and enjoy with a cup of coffee or tea.

Piernik Staropolski

Ever wanted to try a classic Polish gingerbread that fills your home with a warm, spicy aroma? This Piernik Staropolski is the real deal—dense, honey-sweetened, and perfect with a spoonful of apple compote.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

For the gingerbread

• 1 cup honey
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup milk

For the apple compote

• 4 medium apples (like Granny Smith), peeled and diced
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a small saucepan, warm the honey and butter over low heat until melted and smooth. Don’t let it boil—just barely warm. Set aside to cool slightly.
3. In a large bowl, whisk together the brown sugar and eggs until thick and pale, about 2 minutes.
4. Pour in the honey-butter mixture and stir until combined. Tip: If the mixture looks separated, that’s okay—it will come together with the flour.
5. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
6. Add the dry ingredients to the wet in two additions, alternating with the milk. Start with flour, then half the milk, then rest of flour, then rest of milk. Stir just until no streaks remain; overmixing makes it tough.
7. Pour the batter into the prepared pan and smooth the top. Let the batter rest for 10 minutes at room temperature—this helps the gingerbread rise evenly.
8. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
9. While the gingerbread bakes, make the apple compote: In a medium saucepan, combine diced apples, sugar, cinnamon, and water. Cook over medium heat, stirring, until the apples soften and release juice, about 8–10 minutes. Mash slightly with a fork for a chunky texture. Keep warm.
10. Let the gingerbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with a generous spoonful of apple compote.

This gingerbread is incredibly moist and fragrant, with a deep honey flavor that only gets better after a day or two. Serve it warm with a generous dollop of apple compote for a cozy dessert that feels like a hug from grandma.

Kompot z Suszu

Just in time for chilly mornings, this dried fruit compote is pure comfort in a mug. It's like grandma's kitchen—warm, fruity, and incredibly easy to make with stuff you probably have in the pantry.

Serving: 6 | Prep Time: 5 minutes | Cooking Time: 30 minutes

Ingredients

• 2 cups mixed dried fruit (apples, pears, plums, apricots)
• 6 cups water
• 1 cinnamon stick
• a splash of honey (optional)

Instructions

1. Rinse the dried fruit under cool water to remove any dust.
2. Place the rinsed fruit in a large pot.
3. Add the water and the cinnamon stick.
4. Bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and simmer gently for 30 minutes. (Tip: Keep the lid slightly ajar to prevent cloudiness.)
6. After 30 minutes, the fruit will be plump and the liquid fragrant. (Tip: Don't simmer too long or the fruit may break apart.)
7. Remove from heat. If using honey, stir it in now until dissolved.
8. Let the compote sit for 10 minutes off the heat to deepen the flavors. (Tip: For a stronger cinnamon taste, let the stick steep for an extra 15 minutes before straining.)
9. Serve warm in mugs, with or without the fruit pieces.

Zippy and soothing, this compote is like fall in a cup. The tender fruit pieces are delicious on their own, or you can strain them out for a sleek drink. Try it chilled over ice in warmer months—it's just as refreshing.

Conclusion

So there you have it—20 Polish Christmas Eve recipes that bring the heart of Wigilia to your table. Whether you’re a pro or a first-timer, these dishes are sure to create warm memories. Drop a comment with your favorite and save this on Pinterest for later. Happy cooking!

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