List of soups
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:
Meat and vegetable soups
Large chunks of meat or vegetables left in the liquid
- Ajiaco- A chicken soup from Colombia
- Avgolemono - A soup made in Greece and Cyprus with Chicken, Rice, Egg and lemon.
- Borscht - (Russian) beet and veal soup
- Canja de Galinha- A Portuguese soup of chicken, pasta 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
- Gomguk - (Korean) soup made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.
- Goulash soup - A Hungarian soup made 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 Guk - (Korean) Kimchi soup
- Lagman - A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous spices.
- Leek soup - A simple soup made from leeks popular in Wales during St. David's Day. Often includes potatoes.
- Lentil soup- A soup popular in the Middle East and Mediterranean. Can be made with red, green, or brown lentils.
- Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
- Minestrone - (Italian) vegetable soup, with noodles
- Miyeok guk - (Korean) edible seaweed soup
- Mulligan Stew - made with whatever is to hand
- Mulligatawny - Indian soup with meat, vegetables and spices
- barley - Several varieties of onion barley, and chicken broth
- Nettle soup - A soup made from the tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
- 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.
- Pumpkin
- 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
- 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
- Soto (food) - Indonesian family of rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
- Split pea
- Stone soup - Portuguese soup with various sorts of pork meat products (such as black chouriço, common chouriço and bacon) red beans and coriander.
- Taco soup
- Tarhana soup - from Turkey
- Tom Yum - Thai soup with lemongrass and coconut milk
- Tomato soup (pomidorowa) - Traditional Hungarian and Polish soup made of tomato
- Tteokguk - (Korean) tteok (rice cake) soup
- Winter melon soup is a Chinese soup, winter melon, filled with stock, usually chicken stock vegetables and meat, which has been steamed for a few hours.
- Yellow pea soup - A traditional Quebec dish.
- Żurek - A Polish wheat soup with sausages often served in a bowl made of bread.
Cold (chilled)
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.
- 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
- Okroshka – (Russian) kvass- or kefir-based vegetable and ham soup.
- Salmorejo - (Spanish) Tomato soup with garlic and bread crumbs.
- Sayur Asem - An Indonesian soup that tastes sour and spicy.
- 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.
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
- Fruktsuppa, Swedish fruit soup, on dried fruit such as raisins and prunes
Fish soups
- Aljotta - A Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.
- Bergen fish soup - A heavy, creamed soup made with white fish (haddock, halibut, cod) and various vegetables. Norwegian origin.
- Bouillabaisse - (French) fish soup
- Carp soup - A soup made with carp's head and offal, onion and vegetaple.Part of traditional czech Christmas Eve dinner.
- 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.
- Lohikeitto - A Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill
- Mohinga - A traditional Burmese fish soup made of chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth. Served with rice vermicelli.
- 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
Broths
A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.
Consommés
A crystal clear broth or stock that is full of flavor, aroma, and body.
Noodle soups
- Nang men, Korean traditional noodles
- 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
- Soto ayam, an Indonesian spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.
- Tāng Fěn, Chinese rice noodles in broth, usually beef, chicken or custom broth
- Tāng miǎn, Chinese egg noodles in broth, usually beef, chicken or custom broth
Potages
Other broths
Bisques
Heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits.
- Lobster bisque
- Crab bisque
- Tomato bisque
- Chestnut bisque
- Squash bisque
- Cream of Crab Soup
- Lobster stew - cream-based soup with chunks of lobster
- Shrimp bisque
Chowders
Thick soups usually containing seafood and potatoes, milk and cream
Clear or Stocks
- Brown Veal
- Chicken
- Consomme
- Fish
- Fumet
- Vegetable
- White Beef
- White Veal
Cream
Flavored broth thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.
Beverage soups
- Beer soup - (European) medieval breakfast soup poured over bread
- Wine soup - Hungarian soup with wine
Fermented soups
- Miso soup - a traditional Japanese soup produced by fermenting rice, barley and/or soybeans
- Sayur Tumpang - a traditional Javanese soup made from expired tempeh, chilli, and other Indonesian seasoning
Pureed
Coulis
Originally meat juices, now thick purees
See also
References
External links
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