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

Guyanese pepperpotHaleemHariraHot and sour soupIraqi lentil soupIstrian maneštraJamaican red peas soupJotaJoumou soupKaeng no maiKak’ikKharchoKjötsúpaKulajdaKūmara soupKusksuKykeonLablabiLaksaLeafy greens brothLeafy herbal rice soupLebanese lentil soupLentil soupMacedonian bean soupMaraqMinestroneMiyeok-gukMohingaMolokhiaNew England clam chowderNorwegian fish soupOhawOkra soupOkroshkaOlla de carneOmani meat soupPalm butter soupPanamanian sancochoPancake-strip soupPeanut brothPeanut soupPeanut soupPeanut soup-stewPeanut stew-soupPhoPhở bòPinikpikanPistou soupPotato locroPottagePozolePucheroQuébécois pea soupRasamRibollitaSalmon soupŠaltibarščiaiSancochoSaoto soupSauerkraut soup