Sour soup
From Wikipedia, the free encyclopedia
| Sour soup | |
|---|---|
| Soup | |
 Spicy sour soup flavoured with tamarind, dried shrimps, and salted soy beans | |
| Variations: | |
| Many | |
| Recipes at Wikibooks: | |
 Sour soup | |
| Media at Wikimedia Commons: | |
 Sour soup |
Sour soup refers to various soups in a number of national cuisines. The name reflects its distinctive feature: sour taste. Often a sour soup has a specific national name. Sour soups are known in East Asian, Southeast Asian, and Slavic cuisines.
Asian origin
- Samlar machu, a generic Khmer term for sour soup (Cambodian sour soup).
- Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam.
- Sinigang, Philippine fish sour soup
- Hot and sour soup
- Tom yum
- Sweet and sour soup
- Lemon rasam - an Indian sour soup made with lemon juice
- Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma)
Slavic origin
- Sour rye soup, known as żur, żurek in Poland or kyselo in Slovakia and Czechia.
- Żur śląski
- Styrian sour soup (Slovenian cuisine)
- Vipava sour soup (Slovenian cuisine)
- Sorrel soup
- Sour cabbage soup called sour shchi in Russian
- Solyanka, thick, spicy and sour soup in the Russian and Ukrainian cuisine
- "kapustnyak", Russian/Ukrainian soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth.
- also many sorts of Russian/Ukrainian borscht have appreciable sour taste due to adding (sour) tomatoes, sour beet (or fermented beet juice) and sour cream.
Romania
See also: Ciorbă
- Ciorbă, borş, terms from Moldova for sour soups or fermented wheat bran, essential ingredient to cook ciorbă.
See also
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