Soup

Spain

Gazpacho de trigueros is a traditional vegetable soup originating from Extremadura. It&rsquo;s usually made with a combination of trigueros (slim wild asparagus), garlic, stale bread pieces, olive oil, hard-boiled eggs, red wine vinegar, water, and salt. The asparagus are cut into strips, saut&eacute;ed in olive oil for a few minutes, and then removed from the pan. The hard-boiled eggs are chopped and mixed with vinegar, asparagus, olive oil, and water. The remaining asparagus, bread, garlic, and water are processed until smooth and mixed with the other ingredients. More water is added to the bowl, and the soup is then seasoned with salt and garnished with chopped egg whites. Gazpacho de trigueros is served at room temperature.

Gazpacho de trigueros

Gbegiri is a traditional bean soup consisting of honey beans (also called brown beans), smoked or fresh fish, ground crayfish, palm oil, stock, ir&uacute; (locust beans), salt, and pepper. The beans are soaked, peeled, and mashed to a smooth paste, which is then combined with the other ingredients and cooked until the mixture reaches a slightly thickened consistency. This dish is traditionally prepared by the Yoruba people from South-Western Nigeria, and it is typically enjoyed with a side of ewedu soup, stewed meat (usually from a beef and chicken stew), and Nigerian fufu (swallow foods) such as eba, amala, or tuwo shinkafa.

Gbegiri

Giambo is a typical Aruban dish consisting of beef, okra, and fish such as red snapper, cooked together into a thick and hearty soup. Also known as the Antillean gumbo, this flavorful Aruban version of the famous Cajun specialty is characterized by pur&eacute;ed okra, giving the dish its unique, slippery consistency. It is recommended to garnish giambo with cooked shrimps.

Giambo

Italy

Ginestrata is a traditional Tuscan soup that is usually served at formal events and weddings. It is made with egg yolks, Marsala wine, chicken broth, butter, cinnamon, nutmeg, and sugar. This thin soup is sometimes cooked in an earthenware pot, and it is typically garnished with a combination of sugar and cinnamon that are sprinkled on top. In the past, ginestrata was served after the wedding day in order to revigorate the bride and groom.

Ginestrata

The creamy groch&oacute;wka is a popular Polish soup prepared with green or yellow split peas. The basic version is usually enriched with diced potatoes, root vegetables, various smoked meat cuts, and marjoram. Because it is inexpensive and nutritious, this pea soup has traditionally been associated with the army, where they still prepare an incredibly rich and dense version that is commonly referred to as groch&oacute;wka wojskowa (army pea soup). A bowl of this comforting soup is usually served alongside slices of rye bread.

Grochówka

Groentesoep met balletjes is a traditional vegetable soup with meatballs. It&rsquo;s usually made with a combination of vegetable stock, carrots, celery, chives, parsley, vermicelli pasta, salt, and black pepper. The stock is heated and brought to a boil, and the carrots, pasta, celery, and meatballs are then cooked in the stock until everything is tender. The meatballs are typically made with a mixture of ground beef, breadcrumbs, onions, salt, pepper, and parsley. If desired, Worcestershire sauce can also be added to the meatball mixture for more flavor. Once the soup has been cooked, it&rsquo;s garnished with chives and parsley and served while piping hot.

Groentesoep met balletjes

Indonesia

Gulai is a spicy Indonesian dish resembling a stew or a thick soup. Because of its appearance and taste, it is often dubbed as the Indonesian curry. Any meat variety can be the main ingredient in gulai, as well as offal, seafood, or vegetables. The ingredients are cooked in a combination of coconut milk and spices until the sauce achieves a thick consistency. Gulai originated in Sumatra, most likely under Indian culinary influence, but nowadays it is enjoyed everywhere in Indonesia. The dish can be found at Indonesian hawker centers and traditional restaurants. The most common side dish served alongside gulai is steamed rice.

Gulai

Although it originated as a simple, rustic dish, this comforting pea soup has turned into a national classic over the years. It usually consists of green or yellow split peas which are cooked together with various vegetables and seasonings. The dish is often complemented with pork or smoked meat. Traditionally associated with wintertime, it is a staple restaurant dish, along with being a hearty and nutritious home-cooked meal.

Gule ærter

This Hungarian specialty is prepared with meat, traditionally beef, that is simmered in a rich paprika-infused broth, usually alongside onions, bell peppers, root vegetables, various spices, and occasionally tomatoes (in some regional variations). Guly&aacute;s is a well-known dish that enjoys immense popularity even outside the Hungarian borders. In many countries, the word is synonymous with a thick stew, while in Hungary, guly&aacute;s mostly represents a soup-like dish, which is why this dish is also known as guly&aacute;sleves (lit. herdsman soup). It closely resembles p&ouml;rk&ouml;lt&mdash;a thick Hungarian stew consisting of meat, onions, and selected spices&mdash;which is what most people outside of Hungary associate with the word guly&aacute;s (goulash). They both originated as traditional, rustic dishes that appeared in their modern-day form in the 18th century when paprika became a commonly used spice. In Hungary, guly&aacute;s is traditionally served accompanied by csipetke pasta or bread and is mainly enjoyed as a hearty main course.

Gulyás

United States

There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, or on turkey and chicken with added ham, sausage, and poached oysters. Perhaps rabbit or a wild duck will be the main stars, accentuated in flavor by tasso ham. Regardless of its base, gumbo is always intensely fragrant and aromatic with onions, garlic, bay leaf, and thyme, its thick and rich liquids ladled into bowls with an accompaniment of steamed white rice. Gumbo evolved from the French pot-au-feu, when the slaves from West Africa added okra as a thickener to the already roux-thickened French stew. If okra was not in season, fil&eacute; powder was added, made from dried and crushed sassafras leaves, giving the dish a new layer of viscosity and a unique flavor. Whatever its variety of ingredients may be, gumbo must always include rice, roux (a combination of fat and browned flour that changes the flavor and modifies the thickness), and another thickener, be it okra or fil&eacute; powder, but never both at the same time. Fil&eacute; is typically used in thicker gumbos with sausages and chicken, while okra is used in lighter gumbos with seafood. Finally, a note for all gumbos - the ones that taste the best are those which had been left for a day or two and were then reheated, giving the ingredients a chance to combine into a flavorful and complex dish.

Gumbo

This nourishing Jamaican soup is prepared with beef, pig tails, gungo peas, yams, onions, thyme, pimento seeds, and either scotch bonnet or habanero peppers. The soup is usually enriched with the addition of spinners (Jamaican dumplings) made from flour, water, and salt. All ingredients are slowly simmered until the meat, peas, and vegetables become tender and the soup develops a thicker consistency. Gungo peas soup is a Jamaican staple that is enjoyed throughout the year, but it is especially popular during the holidays and on Saturdays.

Gungo Peas Soup

Guriltai shul is a traditional dish originating from Mongolia. This noodle soup is prepared with a combination of mutton or beef, potatoes, onions, carrots, turnips, stock, oil, and flat noodles. The meat is cut into strips and the vegetables are finely diced. The sliced meat and vegetables are stir-fried in oil, then simmered in water and stock with the noodles until fully cooked. Guriltai shul is especially popular as comfort food during the cold winter months.

Guriltai shul

China

Guthuk is a traditional soup originating from Tibet. It's eaten only once a year, on the night of the 29th day of December, or the eve of Losar, Tibetan New Year. The soup is usually made with a combination of onions, garlic, ginger, tomatoes, celery, soy sauce, daikon, spinach, snow peas, shiitake mushrooms, scallions, and coriander. It also contains rope noodles or small dough balls made from white flour and water. When served, each bowl has one large dough ball with a hidden item or symbol on the inside, which is a playful commentary on the person who receives it, such as salt (lazy), chili (sharp tongue), wool (kind-hearted person), or glass (happy-go-lucky). The name of the soup is comprised of two words &ndash; gu, meaning nine (the soup traditionally has at least nine ingredients), and thuk, referring to noodle soups.

Guthuk

Gyaho is a traditional soup originating from Tibet. It's served as a hot pot, in a metal dish that's placed over a source of heat in order to keep it warm. The soup usually contains vermicelli noodles, mushrooms, meatballs, kombu, salt, water, and bamboo sprouts. This hot pot-style dish has a special significance as it's typically enjoyed by senior monks during important ceremonies.

Gyaho

Croatia

Habsbur&scaron;ka juha (lit. Habsburg soup) is a Croatian dish that is most often prepared in the northern parts of the country, especially in the area around Varaždin. This hearty soup is prepared with chicken stock, acting as a base. It is combined with hen meat, peas, boletus mushrooms, flour, and butter. All of the ingredients are boiled, and the whole thing is seasoned with salt and pepper. The soup is enriched with a combination of sour cream and egg yolks, which is added to it before serving. It is recommended to serve the soup with thyme-flavored potato noodles.

Habsburška juha

A traditional dish of Liechtensteiner cuisine, hafalaab is considered to be one of the country&rsquo;s national specialties. It typically consists of a soup or broth containing wheat and cornmeal dumplings, and it&rsquo;s usually flavored with smoked bacon or ham. Once a part of the local poor man's diet, simple specialties like this one are nowadays typically prepared at home and they&rsquo;re rarely available at restaurants.

Hafalaab

Hairst bree is a traditional hotch-potch, a one-pot meal. Although there are variations, it's usually made with a combination of neck of lamb or mutton, fresh seasonal vegetables such as peas, broad beans, cabbage, spring onions, lettuce, carrots, bay leaves, and fresh herbs such as chives, mint, and parsley. The ingredients are cooked together until just tender enough. The meat is chopped and added into the soup. Before serving, hairst bree is garnished with fresh herbs on top. In the past, it was served to farmers and laborers who brought in the harvest. Nowadays, it's recommended to serve it with a few slices of fresh bread on the side.

Hairst Bree

Harira is a herb-rich, tomato-based soup with a velvety-smooth, creamy texture, as the word hareer signifies velvetiness in Arabic. It's the most popular soup in Morocco, symbolizing the unification of people during Ramadan, the holy month of fasting in the Muslim calendar. According to religious law, practitioners may not eat or drink anything between dawn and sunset. At sunset, when the cannons strike, Moroccans eat their first meal of the day - the obligatory harira soup, accompanied by dates, figs, coffee, or milk, along with fried honey cookies shaped like flowers and sprinkled with sesame, called chebakia. Harira is made from a variety of legumes such as lentils, fava beans, and chickpeas, tomato sauce, harissa paste, and fresh herbs such as parsley, turmeric, saffron, lemon, caraway seeds, and coriander, but every region in Morocco has its own version of the soup. It's also very popular in Algeria. Harira can be either vegetarian or stuffed with bits of lamb, chicken, beef, or fish meat. In some cases, beaten eggs or flour and water mixture are whisked into the soup near the end of cooking in order to give it a slightly different texture and to thicken it. Spicy, peppery, nourishing, rich with vegetables and meat, harira is a true delicacy in the world of soups.

Harira

Hasa adas is a healthy Lybian soup that is also suitable for vegetarians. It has a thick consistency and is typically made with lentils, carrots, onions, and tomatoes. The soup is traditionally flavored with garlic and cumin. Once prepared, hasa adas is garnished with crispy and sweet caramelized onions or toasted pieces of bread. When made with dried meat, the soup is often poured over toasted Arabic bread, and the creation is then called fattat adas, usually consumed as a warming winter dish.

Hasa adas

Libya

Hassa dernawi is a thick Libyan soup that is traditionally prepared and consumed during winter. It consists of lamb, chopped tomatoes, tomato paste, water, and flavorings such as turmeric, chili powder, and black pepper. The soup can be additionally thickened with white flour, while fresh herbs such as coriander, basil, and mint are important elements of this hassa soup variety hailing from the city of Derna. It is recommended to serve the soup piping hot with a lemon wedge on the side.