Delicious and invigorating, soups are comfort food found in every cuisine around the world. Each country has its symbolic soup and it is almost always a simple food coming from the peasant tradition. Soups, stews and broths are the culinary interpretation of household traditions that have created the character and gastronomic history of their territories.
Often prepared with simple ingredients, soups are characterized by elements present in abundance in their place of origin and this is what transforms soups from simple meals to anthropological and social symbols. Some are brothy, others drier or denser, yet the vegetable component is almost never missing. Many soups are consumed hot, but it is not uncommon to find them at room temperature or even cold, therefore suitable for refreshing the body during the hottest days. Here are 10 soups from around the world to know and try.
Miso soup (Japan)
A traditional dish from Japan, miso soup is always found on Japanese tables starting with breakfast in the morning. It’s a brothy soup that is prepared by adding boiling water to miso paste. Miso is an ingredient obtained from the fermentation of a legume and a cereal, very commonly soy and rice or barley. There are different varieties of miso and these make the flavor of the traditional soup different. Cubes of tofu and seaweed are added, but it is not uncommon to find other vegetables as well.
Borscht (Ukraine)
With its spectacular color, borscht is a traditional Ukrainian soup that is popular in Russia and throughout Eastern Europe. It is based on beetroot, which is the reason for its bright red color with pinkish hues. In addition to beetroot, borscht can contain vegetables and legumes, but also tomatoes, meat or chicken broth and onions. This soup is traditionally served hot and is often flavored with yogurt or sour cream.
Ribollita (Italy)
It’s impossible to go to Tuscany and not try ribollita, a rustic peasant soup with an intense and enveloping flavor. Its main ingredient is black cabbage, which is very common in Tuscan cuisine. Together with the black cabbage, vegetables and legumes, there is stale bread which is moistened by the soup’s broth. This recipe was therefore created to use up leftover Tuscan bread (typically without salt). Ribollita is a peasant dish that has been transformed into a gastronomic symbol of the territory and today it is also served in high-level restaurants with new delicious interpretations.
Bouillabaisse (France)
From the Marseille region, bouillabaisse is a fish-based soup, seemingly with ancient origins and like many fish soups it is a traditional food of the poor, with the fishermen preparing it from unsold catch. It therefore uses the less valuable fish which are very rich in flavor. To be called bouillabaisse it must have at least four basic fish: red mullet, conger eel, gurnard and scorpion fish. To these are added fish based on the availability of the catch – you can find prawns, scampi, mussels, etc. The other essential ingredients are garlic, citrus peel, bay leaf and saffron.
Gazpacho (Spain)
Unlike all the above soups, Spanish gazpacho is served cold and is a panacea to counteract the Andalusian summer heat. The basis of gazpacho is peppers, tomatoes, cucumbers, garlic, bread and olive oil. Tasting a spoonful of gazpacho, which is blended with ice to keep the color of the vegetables bright and to cool it as much as possible, means savoring all the vegetable flavors of the Mediterranean. It is not uncommon to find it served with crunchy bread croutons.
Pho (Vietnam)
Anyone who has visited Vietnam will have tasted pho, the typical traditional soup made of noodles and meat broth. At the base of this broth, cooked for many hours, we also find onions, ginger and other local spices. Within the broth are cooked noodles, which are then served in bowls. The special feature of pho is that it comes with many other ingredients on the side can be added to the soup according to taste. In addition to being a traditional dish, pho is thus also a ritual, a gesture that adds to the conviviality of the table.
Tom Yam (Thailand)
Although it is a traditional soup originating in Thailand, there are numerous versions of tom yam or tom yum that can be found in the neighboring countries of Malaysia, Singapore, Cambodia, Laos and Indonesia. This is a very aromatic and spicy soup whose ingredients include lemongrass, combava leaves, fish sauce (used extensively throughout Asian cuisine), chili, onion, lemongrass and lime juice. Its flavor is fresh and sour with very intense and pleasant spicy notes. Giving substance to the soup are shrimp, usually cooked whole in the soup.
Harira (Morocco)
Unlike everyday soups, harira is a rich dish that is served to celebrate special occasions. It is a tradition of the Maghreb region, found across Western Algeria and Morocco, and is popular at weddings or during fasting at Ramadan. The flavor of harira is particularly savory and spicy, similar to the cuisines of the Middle East and is prepared with beef, legumes and many different herbs and spices like turmeric, ginger, pepper, parsley and cilantro.
Menudo (Mexico)
Originating in Mexico but widespread throughout Latin America, menudo is a true gastronomic symbol of the culture. The soup varies from place to place, but it is characterized by being meat-based and with a generous amount of broth. The Mexican version is made with beef tripe, which is thoroughly cleaned and washed, before being cooked in a broth of hot chilies, tomato, lime, onion, oregano and cilantro.
Lohikeitto (Finland)
Typical of Finland and the Nordic countries, lohikeitto is made with a broth of leeks, potatoes and carrots and served with fresh salmon fillets. Herbs and spices such as dill, pepper and chili pepper in some cases are added to the soup, which has a snow-white color given by cream or whole milk.
Source: Fine Dining Lovers
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