37 TYPES OF DELICIOUSLY FAMOUS SOUPS OF THE WORLD
- Ajiaco
From Colombia, you have the Ajiaco, which ingredients typically include chicken, corn, at least two kinds of potatoes, sour cream, capers, avocado, and guasca.
- Avgolemono
Avgolemono in Greece means egg-lemon. This soup contains chicken, lemon and egg as it’s main ingredient.
- Borscht
The strong red coloured vegetable soup from Eastern Europe that includes beet roots as it’s main.
- Bouillabaisse
Bouillabaisse, originating all the way from the city of Marseille of France, is usually a fish stock containing different kinds of cooked fish and shellfish which usually are complemented with garlic, orange peel, basil, bay leaf, fennel and saffron.
- Caldo verde
From the province of Minho, Northern Portugal comes this soup made of mashed potatoes, minced collard greens, savoy cabbage, kale, onions and slices of chorizo.
- Callaloo
The thick, creamy soup made with okra and crab meat from Trinidad and Tobago
- Cock-a-leekie
From Scotland, the soup dish of leeks, potatoes, chicken stock and sometimes with a hint of prunes.
- Cullen Skink
From the town of Cullen in Moray, on the north-east coast of Scotland comes the soup that is often served as a starter at formal Scottish dinners. Always thick with smoked Finnan haddock, potatoes and onions as its ingredients.
- Egg Drop
A Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and green onion are also commonly added.
- Erwtensoep
A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.
- Faki soupa
Lentils as it’s main, this Greek soup is both healthy and filling. It has since been made popular in the Middle East and Mediterranean. Others include onions, carrots, olive oil, parsley and possibly tomato sauce or vinegar.
- Fanesca
Traditional to Ecuador, Fanesca is usually served the week before easter and typically includes figleaf gourd, pumpkin, and twelve different kinds of grains (representing the disciples of Jesus), and salt cod (due to the belief that you must not eat red meat during these days).
- Fasolada
Sometimes referred to as the ‘national food of the Greeks’. Fasolada is a soup of dry white beans, olive oil, and vegetables.
- Fufu and Egusi
From Ghana, Fufu and Egusi soup is made with vegetables, meat, fish, and balls of wheat gluten.
- Gazpacho
Hailing from Spain, this vegetable soup is popular in warmer areas and during the summer, particularly in Spain’s Andalusia and Portugal’s Alentejo and Algarve regions. Gazpacho is a concoction of bread, tomato, bell pepper, garlic, olive oil, salt and vinegar.
- Ginataan
A dessert soup from the Philippines whose name is derived from the Filipino word for coconut milk, ‘gata’, the main ingredient in the soup.
- Ginseng
A very popular type of health soup found in Chinese & Korean communities made out of Ginseng roots. Chicken and other herbs and spices are often added to it.
- Goulash
The Hungarian spicy dish, made of beef, onions, red peppers, and paprika powder. Goulash draws its name from the Hungarian word for a cattle stockman / herdsman.
- Menudo
A traditional Mexican soup largely made out of tripe and hominy. It is considered by some as a cure for hangovers.
- Minestrone
From Italy comes this vegetarian soup, made thick with the addition of pasta or rice. Beans, onions, celery, carrots, stock, and tomatoes are commonly added to it.
- Miso soup
Japan’s most famous soup made from fish broth, fermented soy and ‘dashi’.
- Mulligatawny Soup
An Anglo-Indian curried soup which means ‘pepper water’ in Tamil.
- Iskembe Corbasi
A type of tripe soup often seasoned with vinegar or lemon juice, prepared in Greece, Turkey and the Balkans.
- Pho
The Vietnamese beef/chicken soup cooked with scallion, welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom.
- Pozole
A pre-Columbian soup made from hominy, with pork, chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice.
- Scotch Broth
A filling soup from Scotland which principal ingredients are usually barley, a cut of beef or lamb, carrots, turnips or swedes, cabbage and leeks.
- Shark Fin
A Chinese delicacy commonly served as part of a Chinese feast, usually at special occasions such as weddings and banquets as a symbol of wealth and prestige.
- Shchav
A sorrel soup in Polish, Russian and Yiddish cuisines made from water, sorrel leaves, salt and egg yolks which is often served cold with sour cream.
- Solyanka
Cabbage soup from Russia made of mainly three different kinds of main ingredient being either meat, fish or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salty mushrooms, cream and dill.
- Sour Soup
A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
- Tarator
A cold soup popular in the summertime in Bulgaria and the Republic of Macedonia made from yoghurt, cucumbers, garlic, nuts, dill, vegetable oil, and water.
- Tom Yam
One of the most famous dishes in Thai cuisine known for its distinct hot and sour flavours made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chillis.
- Torpedo
Found commonly in parts of Malaysia especially Penang, Sup Torpedo is a type of exotic soup that includes the penis of a bull as the main ingredient. It is reputed to be an aphrodisiac.
- Trahana
Dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup found in Turkey, Greece, Egypt and Iraq. The Turkish tarhana consists of cracked wheat, yoghurt, and vegetables fermented then dried. The Greek trahana contains only cracked wheat and yoghurt.
- Vichyssoise
A French style soup made of puréed leeks, onions, potatoes, cream, and chicken stock traditionally served cold.
- Waterzooi
Means “watery mess’ in Dutch. Made of fish or chicken, carrots, leeks and potatoes, herbs, eggs, cream and butter.
- Zurek
A soup made from soured rye flour and meat, which is specific to Poland and other northern Slavonic nations such as Slovakia.
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