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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
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
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
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,
crayfish. Also, some people sometimes call creamy soups made from
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 – 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...
borscht (borshch) or Cold beet soup is a cold variety of
borscht — beetroot soup traditional to some Northern European and Slavic
Corn chowder is a type of white chowder similar to
England clam chowder, with corn and bacon substituted for clams in the recipe...
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...
(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
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"...
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
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,
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...
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 — 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
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: солянка) 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: Уха)
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...