Soup

Croatia

Juha od noje is a Croatian wine soup originating from the town of Virovitica. It consists of water, white wine, sugar, flour, egg yolks, and (optionally) pieces of toasted homemade bread. In order to prepare the soup, water, wine, sugar, and flour should be boiled for about 10 minutes until the alcohol has evaporated. When the contents of the pot have cooled down a bit, egg yolks are mixed into the soup. In the middle of the 20th century, this soup was traditionally prepared on Christmas Eve, and it was served with pieces of toasted homemade bread.

Juha od noje

Juha sa &scaron;truklima is a Croatian dish originating from the Zagorje region. It consists of &scaron;trukli served in soup. The dough for &scaron;trukli is made with a combination of flour, eggs, water, salt, and vinegar. It is stuffed with a combination of eggs, salt, and fresh cow cheese. These &scaron;trukli are intended to be cooked in the soup, so they should be somewhat thicker than regular &scaron;trukli in order to not fall apart during cooking. Traditionally, &scaron;trukli should be cut with a plate instead of a knife. The soup is usually prepared with onions, water, salt, and paprika powder. After the &scaron;trukli have been cooked in the soup, heavy cream should be added to the whole concoction. Juha sa &scaron;truklima is very nourishing, which is the reason why the dish is typically prepared and consumed during winter. Before serving, it is recommended to garnish the dish with chopped parsley.

Juha sa štruklima

Indonesia

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Jukut ares is a traditional Balinese soup made with "ares", the tender core of the banana stem. It is a part of the banana plant that is often discarded in many cuisines but is highly valued in Balinese and other Southeast Asian cooking for its texture and ability to absorb flavors. The banana stem core is thinly sliced and cooked in a rich and aromatic broth made from various spices and herbs common in Indonesian cuisine, such as garlic, shallots, galangal, turmeric, lemongrass, and bay leaves. These ingredients are ground into a paste and saut&eacute;ed to release their flavors before being combined with water or coconut milk to create the soup base. Meat, typically chicken or duck, is also added to the soup, making it a hearty and filling dish. However, there are variations of the soup that may use other proteins or even a vegetarian version. This dish is enjoyed as part of everyday meals as well as during ceremonial occasions.
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Jukut ares

Juva od palente is a Croatian soup originating from the river Gacka area. The soup is made with water, salt, oil, and corn flour. The ingredients are cooked in a big pot, and the soup is then combined with sour milk or yogurt before serving.

Juva od palente

Australia

Kadon mannok is a fragrant Chamorro chicken and vegetable soup that is commonly served with fluffy white rice on the side. The soup is made with chicken pieces, onions, garlic, soy sauce, chicken broth, and vegetables such as potatoes, green beans, carrots, and Chinese cabbage. Nourishing and healthy, the soup is best consumed on rainy days.

Kadon mannok

Thailand

Kaeng om is a light herbal curry originating from northern Thailand. Unlike the creamy curry varieties, this version does not employ coconut milk. The meat stock is water-based and enriched with a pungent fish sauce known as pla ra, kaffir lime leaves, dill, various vegetables, as well as a fragrant curry paste which usually combines chili peppers, shallots, garlic, and lemongrass. Although it is usually prepared with chicken, the dish can also incorporate other types of meat or fish. Kaeng om can be enjoyed on its own as a healthy, nutritious soup, but it can also be served with rice or noodles on the side.

Kaeng om

Kake soba is a traditional version of soba noodles-based dishes and the most basic way to eat soba noodles in a hot dish. In order to prepare it, soba noodles are boiled, drained, and served in a bowl while still hot. A hot broth consisting of soy sauce, mirin, and dashi is then poured over the noodles and the dish is ready to be slurped. Kake soba is characterized by its mild flavor, but the dish can be enriched with sliced scallions or a sprinkle of shichimi pepper on top, as well as slices of kamaboko fish cakes or soft-boiled pickled eggs (ajitsuke tamago), if desired.

Kake soba

Kalamperova juha is a traditional dish originating from the region of Međimurje. The soup is made with a combination of potatoes, water, pork fat, flour, onions, paprika, bay leaves, vinegar, and salt. The flour and onions are saut&eacute;ed in fat, then mixed with chopped potatoes, paprika powder, and bay leaves. The mixture is covered with water and simmered. When the potatoes become tender, vinegar is added to the mixture and the soup is ready to be served.

Kalamperova juha

Ukraine

Kalatusha is a traditional soup originating from Polissya. The soup is usually made with a combination of mushrooms, fish such as carp, flour, butter, oil, roasted vegetables (such as beets, carrots, celery, tomatoes, onions), allspice, bay leaves, dill, parsley, salt, and pepper. The vegetables (carrots, celery, onions, beets, and tomatoes) are roasted in the oven. The carp is cut into pieces and mixed with mushrooms, bay leaves, dill, parsley, and allspice. The mixture is cooked in order to create a broth that is then strained through a sieve. A mixture of flour and butter is added to the broth for thickening, along with the roasted vegetables. The carrots and celery are pur&eacute;ed and then mixed with the broth in order to create a thick soup that's served with the mushrooms and pieces of fish on top.

Kalatusha

Iran

Kaleh joosh is a traditional dish that&rsquo;s usually associated with the cuisine of Isfahan. The dish is usually made with a combination of curd, walnuts, onions, flour, mint, turmeric, salt, and pepper. The onions are fried with turmeric, salt, and pepper. Curd is added to the mixture, along with the juices, a bit of flour, and water, and this thick stew is simmered until it starts to boil. It&rsquo;s then sprinkled with mint and ground walnuts and served warm.

Kaleh joosh

This traditional Polish wintertime dish is made with a base of sauerkraut, potatoes, and root vegetables. Kapuśniak is similar to other sauerkraut soups made in Eastern and Central Europe, but the Polish version is often flavored with cumin and marjoram. Its intense, rich flavor comes from pork ribs and smoked bacon, while the soup itself tastes even better when reheated. It is recommended to serve the soup with fresh rye bread on the side.

Kapuśniak

This Slovakian sauerkraut soup is a hearty wintertime dish with a rich flavor, coming from a variety of added smoked pork products, sausages, and dried mushrooms. Kapustnica is related to a number of similar soups found throughout Eastern and Central Europe, but in Slovakia, it is sometimes served with bryndzov&eacute; halu&scaron;ky, potato dumplings mixed with a creamy sheep cheese.

Kapustnica

Karalahana &Ccedil;orbası is a traditional soup from the Black Sea Region with kale as the primary ingredient. The name "karalahana" directly translates to "black cabbage" in Turkish, referring to the kale used in this dish. Apart from kale, the typical recipe also includes ingredients such as white beans, corn, onion, tallow/butter, and is seasoned with spices like red pepper flakes, red pepper paste, black pepper, and salt. Meat, such as beef or lamb, can also be added, although the soup is traditionally vegetarian. Some recipes incorporate cornmeal or flour mixed with water to make the soup richer and creamy in texture. Regional varieties exist; the best-known are the ones from the cities of Ordu, Giresun, Rizu, and G&uuml;m&uuml;şhane. This soup is typically enjoyed during the colder months, providing warmth and nutrition. It's a perfect example of Turkish regional cuisine's ability to highlight local ingredients in simple yet delicious dishes.

Karalahana çorbası

Austria

K&auml;rntner kirchtagssuppe is a traditional soup from the Carinthia region, often served during church festivals (German Kirchtag). This hearty soup is typically made with a rich broth containing a variety of meats such as beef, pork, and chicken. It also includes a mix of vegetables and is flavored with herbs and spices. A unique ingredient often added is saffron, which gives the soup a distinctive yellow color and a rich, aromatic flavor. It is traditionally eaten with a piece of Carinthian reindling.

Kärntner kirchtagssuppe

Germany

Kartoffelsuppe is a popular German soup made with potatoes as its key ingredient. The soup is usually cooked with the addition of onions, celery, butter, and milk. It is characterized by a very thick consistency. This soup is a specialty of the Baden region, traditionally served at harvest time, when it is often accompanied by plum cake. In other German regions, Kartoffelsuppe is often consumed with steamed dumplings. In some varieties of the soup, such as the Berlin Kartoffelsuppe, it is recommended to garnish the dish with croutons and parsley.

Kartoffelsuppe

This traditional Polish potato soup is incredibly versatile and apart from potatoes, it can incorporate various root vegetables, mushrooms, or smoked meat. The choice of ingredients is easily adjusted to personal preferences, but all the varieties are cooked in flavorful meat or vegetable broths, then usually thickened with cream. Garnished with chopped parsley or dill and always served hot, this thick, hearty soup is enjoyed as a nutritious appetizer.

Kartoflanka

Kaspresskn&ouml;del Suppe is a traditional Tiroler dish that translates to "cheese dumpling soup". It's a comforting, hearty meal often enjoyed in the colder months, but it's also served year-round in many Austrian homes and restaurants. It is made with Kaspresskn&ouml;del (cheese dumplings formed into patties, then pan-fried until they're crispy on the outside and warm and cheesy on the inside) and clear, flavorful broth made from vegetables, beef, or chicken. To serve Kaspresskn&ouml;del Suppe, one or two Kaspresskn&ouml;del are placed in a bowl, and the hot soup is poured over them. The crispy, cheesy dumplings add a delicious contrast to the hot, savory soup.

Kaspressknödel Suppe

Kastaniensuppe is a traditional soup originating from Germany. Although there are variations, the soup is usually made with a combination of chestnuts, butter, beef stock, heavy cream, port, nutmeg, salt, and pepper. The boiled and peeled chestnuts are saut&eacute;ed in butter until light golden. They're covered with the stock, simmered until soft, and then pur&eacute;ed. The cream, port, salt, pepper, and nutmeg are added to the pot, and the soup is then served piping hot. If kastaniensuppe becomes too thick, it's recommended to add more stock.

Kastaniensuppe

Kasvissosekeitto is a traditional vegetable soup originating from Finland. The soup is usually made with a combination of vegetable stock, onions, potatoes, carrots, celery, cream, salt, and black pepper. The vegetables are boiled in the stock until soft and then mashed or pur&eacute;ed and strained. Salt, pepper, and cream are added to the mixture, and the soup is heated and stirred until thick and creamy. Once done, kasvissosekeitto is often garnished with dill or parsley and served piping hot.

Kasvissosekeitto

Katmis supi is a traditional chicken and vegetable soup originating from Georgia. The soup is usually made with a combination of chicken, potatoes, carrots, onions, butter, garlic, celery, dill, parsley, peppercorns, red chili powder, and salt. The chicken is boiled until tender, and the stock is brought to a simmer. The onions, carrots, potatoes, butter, peppercorns, dill, garlic, and parsley are added to the pot and cooked until the potatoes become tender. The chicken meat is added near the end of cooking, along with garlic and celery. Before serving, the soup is seasoned with salt and chili powder, and it's then served piping hot.