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World's best soups

If you believe we've missed an important world food or drink, please let us know.

 

Borscht

 
 

Ajiaco is a Colombian potato soup. Although several regions of Colombia have their distinct recipe, the most famous is ajiaco santafereño, named after Santa Fé de Bogotá, the capital of Colombia, where it is a cultural mainstay...

 

Bakso is the name of meatballs inIndonesia. They are usually served in a bowl, like soup, with noodles, beancurds (tofu), eggs, 'siomay'/steamed meat dumpling, and crispy wonton. It has a consistent homogeneous texture, and spices to it...

 

Beef noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia...

 

Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, some people sometimes call creamy soups made from vegetables bisques...

 

Borscht (also borsht, barszcz or borshch) is a soup of Ukrainian origins that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color...

 

Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty (1644 Ц 1912), the dish has been regarded as a Chinese delicacy known for its rich taste and special manner of cooking...

 

Caldo verde is a popular soup of Portuguese and Brazilian cuisine. The basic ingredients for caldo verde are potatoes, onions and collard greens, savoy cabbage, or kale. Common flavoring ingredients are garlic and salt...

 

Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places...

 

Cold borscht (borshch) or Cold beet soup is a cold variety of borscht Ч beetroot soup traditional to some Northern European and Slavic countries...

 

Corn chowder is a type of white chowder similar to New England clam chowder, with corn and bacon substituted for clams in the recipe...

 

Dal bhat is a traditional South Asian and staple dish which is essentially rice (bhat) and lentil soup (dal). This is a common dish in South Asian countries, especially Nepal...

 

Erbsensuppe (pea soup) is a common dish throughout Germany. It often contains meat such as bacon, sausage or Kassler (pickled and smoked pork) depending on regional preferences. Very often, several Würste (Wurst meaning sausage) will accompany a serving of pea soup...

 

Erwtensoep, also called "snert", is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery (Apium graveolens var. dulce), onions, leeks, carrots, and often potato. Slices of rookworst (Dutch smoked sausage) are added a few minutes before serving...

 

Fasolada or fasoulada (φασολάδα or φασουλάδα, sometimes written fassolada or fassoulada) is a Greek soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks"...

 

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America...

 

Goulash is primarily a soup, also existing as stew, originally from Hungary, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman...

 

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion...

 

Harira is the traditional soup of Morocco. It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself...

 

Kharcho is a traditional Georgian soup containing meat, rice, vegetables and a highly spiced bouillon. The soup is usually served with finely chopped herbs. The characteristic ingredients of the soup are sun-dried plum purée (tkemali) and grated walnuts...

 

Khash is a traditional dish in Armenia, Georgia, and Azerbaijan. Formerly a nutritious winter food for the rural poor, it is now considered a delicacy, and is enjoyed as a festive winter meal, usually by a company of men...

 

Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Singapore, Indonesia and Malaysia...

 

Mae-un tang is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), kochukaru (chili powder), and various vegetables. The name is a combination of two words: maeun, meaning "hot and spicy"; and tang, meaning "soup"...

 

Manhattan clam chowder has clear broth, plus tomato for red color and flavor. In the 1890s, this chowder was called "New York clam chowder" and "Fulton Fish Market clam chowder." The name "Manhattan clam chowder" became attached in the early 1900s...

 

The soup menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover since it tends to instigate sweating, causing the body to release toxins...

 

Minestrone (Italian for "the big soup", the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes...

 

Mohinga is rice vermicelli in fish soup and considered by many to be the national dish of Myanmar, formerly Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by...

 

Okroshka is a cold soup based on kvass or less often sour milk. The main ingredients of both types are vegetables that can be mixed with cold boiled meat or fish in a 1:1 proportion. Thus vegetable, meat, and fish varieties of okroshka are made...

 

Pea soup is soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum...

 

Pho is a Vietnamese beef and noodle soup. The soup includes noodles made from rice and is often served with basil, lime, bean sprouts and peppers that are added to the soup by the customer...

 

Pozole (from Spanish pozole, which means "foamy") is a traditional pre-Columbian soup or stew from Mexico. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish...

 

Rassolnik Ч is a soup that is part of Russian cuisine made from pickled cucumbers, pearl barley and pork or beef kidneys. A vegetarian variant of rassolnik also exists...

 

Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day...

 

Samgyetang is a variety of guk or Korean soup, which primarily consists of a whole young chicken and Korean ginseng. The dish's name literally translates as "'ginseng chicken soup" in English...

 

Sancocho is a traditional soup (often considered a stew) in several Spanish and Latin American cuisines. Variations represent popular national dishes in the Canary Islands of Spain, Ecuador, Colombia, Panama, Argentina, Venezuela, Dominican Republic and Puerto Rico...

 

Sayur Asem (sour dish or tamarind dish) is a very popular vegetable soup dish in Indonesian cuisine. Common ingredients are peanuts, young jackfruit, Gnetum gnemon (melinjo), bilimbi, chayote, long beans, and tamarind...

 

Shchi (cabbage soup) had been the main first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs...

 

Solyanka (Russian: сол€нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms...

 

Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a soup mainly composed of broth, meat and vegetables...

 

Tom yum is a name for two similar soups originating from Laos and Thailand, respectively. The Royal Lao version includes a pinch of rice in the soup, whereas typical Lao and Thai versions do not include rice as an ingredient...

 

Ukha (Russian: ”ха) is a clear Russian soup, made of fish like salmon or cod, root vegetables, parsley root, leek, potato, bay leaf, lime, dill, green parsley and spiced with black pepper, cinnamon and cloves...

 
 
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