 Polish borscht with beef and sour cream  Shōyu (soy-based broth) ramen Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking".[1] A list of different types of soup: [edit] Meat and vegetable soups Large chunks of meat or vegetables left in the liquid - Ajiaco- A chicken soup from Colombia
- Borscht - (Slavic) beet and veal soup
- Canja de Galinha- A Portuguese soup of chicken, rice and lemon.
- Caldo verde - A Portuguese minced cabbage soup
- Cazuela - (South American) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.
- Cock-a-leekie - Leek and potato soup made with chicken stock, from Scotland
- Fufu and Egusi soup - A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed
- Goulash soup- A Hungarian variety of Goulas, made as a soup, with beef, pork, paprika, peppers, tomato, potato and onion
- Gumbo - A traditional Creole soup from the American South, thickened with okra pods.
- Íslensk Kjötsúpa - Traditional Icelandic meat soup made with lamb and vegetables.
- Kharcho - A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.
- Kimchi jjigae - (Korean) kimchi stew
- Lagman - A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous spices.
- Lentil soup- A soup popular in the Middle East and Mediterranean.
- Leek soup - A simple soup made from Leeks popular in Wales during St. David's Day
- Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
- Minestrone - (Italian) vegetable soup, with noodles
- Mulligan Stew - made with whatever is to hand
- Oxtail soup
- Philadelphia Pepper Pot - beef tripe pepper soup
- Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
- Phở- A Vietnamese beef/chicken soup with scallion, welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom.
- Ramen - A Japanese soup made from flavorful broth, spaghetti-like noodles, various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
- Sundubu jjigae - (Korean) mild tofu stew with spicy seasoning
- Samgyetang - (Korean) chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
- Snert- A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.
- Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
- Solyanka - A cabbage soup from Russia
- Tarhana soup - from Turkey
- Tomato soup (pomidorowa) - Traditional Hungarian and Polish soup made of tomato
- Winter melon soup is a Chinese soup, winter melon, filled with stock, usually chicken stock vegetables and meat, that has been steamed for hours.
- Żurek - A Polish wheat soup with sausages often served in a bowl made of bread.
[edit] Cold (chilled)  Okroshka soup made with kefir Some soups are served only cold, and other soups can optionally be served cold - Cold borscht – There are two borscht, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
- Cucumber soup is a soup based on cucumbers, known in various cuisines.
- Dashi soup (Japanese) fish stock soup, with seasonal vegetables.
- Gazpacho – (Spanish) pureed tomato and vegetable soup.
- Okroshka – (Russian) kvass- or kefir-based vegetable and ham soup.
- Sour cherry soup – A cream-based Hungarian soup.
- Tarator – A Bulgarian cold soup made from yogurt and cucumbers.
- Vichyssoise – (French-American) creamy potato and leek soup, served with chives.
- Naengmyeon - (Korean) buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
[edit] Dessert soups - Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
- Etrog, a fruit soup made up from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi
- Fruktsuppe, Norwegian fruit soup, on dried fruit such as raisins and prunes
[edit] Fish soups - Bouillabaisse - (French) fish soup
- Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
- Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland
- Fanesca - A traditional cod soup from Ecuador
- Fisherman's Soup - (Hungarian Halászlé) Ηot and spicy river fish soup with a lot of hot paprika
- Lan Sikik - A Thai soup made with noodle, dried fish and tomato extract.
- Psarosoupa (ψαρόσουπα) - Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish
- Sliced fish soup, a dish from Singapore with fish, prawns and vegetables
- Sour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
- Ukha or уха - Russian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper
- Waterzooi - A Belgian fish soup
- Lohikeitto - A Finnish soup made with salmon, potatoes (other root vegetables can be addded such as, rutabaga, carrots, onions), cream and dill
[edit] Broths A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. [edit] Consommés A crystal clear broth or stock that is full of flavor, aroma, and body. [edit] Noodle soups - Bird's nest soup is a delicacy in Chinese cuisine.
- Beef noodle soup
- Chicken Noodle Soup
- Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom broth
- Egg drop soup, a savory Chinese soup made from cracking eggs into boiling water or broth.
- Log-log, Filipino egg noodle soup (regional variants include Kinalas, Batchoy)
- Mian, Chinese egg noodles in broth, usually beef, chicken or custom broth
- Phở, Vietnamese staple noodle soup
- Ramen, Japanese fresh or dried noodles in broth
- Pasta Fagioli - (Italian)
- Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
[edit] Potages [edit] Other broths [edit] Bisques Heavy cream soups prepared with fish, shellfish or puree of vegetables or fruits. [edit] Chowders  New England clam chowder soup Thick soups usually containing seafood and potatoes, milk and cream [edit] Clear or Stocks - Brown Veal
- White Beef
- Fumet
- Chicken
- White Veal
- Fish
 Campbell's condensed soups: cream of mushroom and cream of onion Thickened with a white sauce. Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of meat and pasta dishes. [edit] Beverage soups - Beer soup - (European) medieval breakfast soup poured over bread)
- Wine soup - Hungarian soup with wine
[edit] Fermented soups - Miso soup - a traditional Japanese soup produced by fermenting rice, barley and/or soybeans
[edit] Pureed [edit] Coulis Originally meat juices, now thick purees [edit] See also [edit] References [edit] External links |
