Soups

Soup predates the pot. Hot stones dropped into a hide-lined pit or an animal’s own paunch will boil water, and the practice is old enough that pottery, when it came, was an improvement rather than a beginning. What boiling offered was extraction — marrow, fat and gelatin out of bones that roasting wasted — which is why every cuisine has a broth and none can claim it.

Explore Soups

Ajiaco SantafereñoAlbanian bean soupAsam laksaAsh reshtehAushAustralian pumpkin soupAvgolemono soupBahamian conch chowderBak kut tehBarbadian fish soupBarley soupBean soupBeef noodle soupBelizean conch soupBey’s soupBlack bean brothBogotá ajiacoBorschtBorshchBouillabaisseBruneian sotoBuddha Jumps Over the WallBurundian bean soupCaldo verdeCallaloo soupCaluluCassava-leaf soupCassava-leaf soup-stewCawlCheese soupChicken sotoCioppinoCold beet soupConch soupConger eel soupCuban ajiacoCypriot trahana soupDarabaDomodaDushbaraDwaeji gukbapEgusi soupEncebolladoEru soupEscudellaEstonian solyankaFreekeh chorbaFrench onion soupGarudhiyaGazpachoGerman potato soupGoat waterGoulash soupGraubünden barley soupGreen banana soupGreen bean soupGreen gram soupGroundnut and greens soupGroundnut soupGuriltai shul