Soup

Singapore

As the name implies, this laksa variety hails from the Katong neighborhood of Singapore's Central Region. It is based on a spicy, shrimp-infused broth that's flavored with coconut milk and a special laksa paste consisting of dried shrimps, herbs, and spices. Other elements include thick rice noodles and a variety of condiments and toppings such as shrimps, fishcakes, cockles, tofu puffs, fish balls, spicy sambal sauce, or coriander. The noodles in Katong laksa are always cut into smaller pieces, and when served, each bowl comes with a spoon. It is believed that the dish originated among the Peranakan (Strait Chinese), but it rose to fame during a dispute over which hawker stall serves the original version. The most popular theory claims that Ng brothers first started selling it in 1963 at a stall then named Marine Parade. When they had to move out, their place was taken over by Nancy Lim who later renamed it 328 Laksa. Eventually, numerous stalls appeared, Ms. Lim moved her business, and the sons of Ng brothers opened a new laksa shop.

Katong laksa

Kaurmo shurbo is a thick Tajik soup consisting of a broth packed with meat and vegetables. It is typically prepared with chunks of meat, usually beef or mutton, which are first browned with onions, carrots, and tomatoes, and then simmered with vegetables such as potatoes and Bulgarian peppers, along with various spices and herbs. This traditional soup is eaten hot, served with bread and plenty of chopped fresh greens sprinkled on top. The meat chunks and potatoes are sometimes taken out of the broth and served on a separate plate.

Kaurmo shurbo

This hearty Maltese soup is traditionally prepared during winter months. Kawlata is made with either smoked pork shank or bacon, and a variety of vegetables such as broad beans, pumpkin or chayote squash, potatoes, kohlrabi, celery, carrots, cauliflower, and cabbage. Modern recipe variations also include macaroni pasta. This chunky soup is flavored with fennel seeds, and it is typically served as a one-course meal, often topped with a generous amount of grated cheese.

Kawlata

Japan

Kenoshiru is a traditional soup originating from the Tsugaru region in Aomori prefecture. This nutritious country-style soup is made with a variety of ingredients: dried or deep-fried tofu, mountain vegetables such as warabi (bracken shoots), zenmai (fiddlehead fern), and fuki (Japanese butterbur), and vegetables such as carrots and daikon. The ingredients are finely chopped and cooked with soy sauce or miso. The name of the soup is derived from kayu-no-shiru, meaning rice soup, because in the past rice was a luxury item so people used to cook chopped veggies that look similar to rice. Nowadays, the shapes if the ingredients and seasonings may vary depending on the area and the specific tradition of each household.

Kenoshiru

Kerbelsuppe is a traditional soup originating from Germany. The soup is usually made with a combination of chervil, chicken stock, parsley, egg yolks, heavy cream, salt, and black pepper. The chervil is chopped and the stems are simmered in chicken stock over medium heat. The chervil leaves are pur&eacute;ed with cream and parsley. The egg yolks are whisked in the cream mixture, and it's then added to the pot with the stock. The soup is seasoned with salt and pepper and served piping hot. Kerbelsuppe is traditionally served on the Thursday before Good Friday.

Kerbelsuppe

Kes&auml;keitto is a traditional vegetable soup originating from Finland. The soup is usually made with a combination of milk, potatoes, carrots, peas, green beans, cauliflower florets, spinach, flour, whipping cream, dill, salt, and black pepper. The carrots, potatoes, green beans, peas, and cauliflower are boiled in water until tender. Spinach is added for a minute, while the milk and flour are gently stirred into the soup. The remaining milk, whipping cream, and seasonings are added to the pot, and the soup is shortly simmered until hot. Before serving, kes&auml;keitto is garnished with dill sprigs.

Kesäkeitto

Khaladnik is a cold beet soup that has been a staple of Belarusian cuisine since the late 18th century. It is made with boiled beets mixed with kefir, cucumbers, spring onions, and dill. The soup is traditionally served with a dollop of sour cream, a sprinkle of chopped dill, and often a hard-boiled egg on top. This refreshing summer favorite has a distinctive pink color and a fresh, sour taste that is perfectly contrasted by a side of boiled potatoes.

Khaladnik

Georgia

Kharcho is a hearty Georgian soup featuring beef or chicken, walnuts, and rice. It is traditionally seasoned with a Georgian spice blend called khmeli suneli (a combination of dried blue fenugreek, marigold petals, basil, parsley, fennel, coriander, bay leaves, and red pepper) and tkemali plum sauce. The soup is so popular that almost every family has their own variation and recipe. It is recommended to serve kharcho hot and garnish it with freshly chopped coriander.

Kharcho

Kimchi-guksu is a traditional noodle soup originating from South Korea. The dish is usually made with a combination of kimchi, gochujang (hot pepper paste), wheat flour noodles (somyeon), nori, scallions, vegetable stock, sesame oil, sesame seeds, sugar, and salt. The noodles are boiled in stock until they're chewy and soft. Once drained, they're divided into soup bowls and covered with the hot stock. A mixture of kimchi, gochujang, sesame oil, sesame seeds, and sugar is added to each serving, and the dish is garnished with nori sheets and scallions before it's served hot.

Kimchi-guksu

This hearty Icelandic soup is a nourishing combination of lamb, preferably on the bone cuts, carrots, rutabaga, potatoes, onions, and various fresh or dried herbs. It is traditionally thickened with oatmeal or rice, while other additions may include leeks or cabbage. Kj&ouml;ts&uacute;pa is occasionally served with a dollop of sour milk.

Kjötsúpa

Kkori gomtang is a traditional oxtail soup originating from South Korea. The soup is usually made with a combination of oxtails, garlic, peppercorns, scallions, salt, and black pepper. The oxtails are soaked in cold water, drained, and boiled in water for about three hours while skimming the foam off the top of the surface. They're removed from the pot, while the garlic, salt, and peppercorns are added to the pot and simmered for half an hour before they're discarded. The oxtails are placed in soup bowls and the broth is ladled over them. The milky white soup is garnished with chopped scallions, seasoned with black pepper, and enjoyed while still warm. It's recommended to serve kkori gomtang with rice, kimchi, rice cakes, or sweet potato noodles.

Kkori gomtang

Austria

Klachelsuppe is a traditional soup originating from Styria. The word klachel in the name of the soup refers to its key ingredient &ndash; pork knuckle. The soup also contains soup greens such as carrots, celery, and parsley, bay leaves, juniper berries, peppercorns, marjoram, sour cream or heavy cream, flour, salt, pepper, and a dash of white wine, if desired. The pork knuckle is cooked with the vegetables, and the bones are later removed, while the meat is chopped into small pieces. The flour is mixed with the cream, and the combination is stirred into the soup with seasonings and white wine. The meat is then returned to the pot for a while, and the soup is traditionally served hot. It's recommended to pair it with heidensterz, a dish made with greaves and buckwheat flour.

Klachelsuppe

Klimppisoppa is a traditional beef and dumplings soup originating from the western parts of the country. The soup is usually made with a combination of beef, onions, carrots, turnips, parsley, bay leaves, marjoram, allspice, and salt, while the dumplings are made from potatoes, flour, eggs, salt, and stock. The meat is boiled in water with onions, carrots, turnips, salt, and herbs for more than an hour. Whole potatoes are added to the pot and cooked until tender, and then removed from the pot, mashed, and mixed with eggs, stock, flour, and salt. The meat is removed from the pot and left to cool. The dumplings are dropped into the soup, while the meat is cut into small pieces and added to the soup with salt and parsley. The soup is typically served hot in deep bowls, with bread on the side.

Klimppisoppa

Kololik is a traditional meatball soup. The meatballs are made with a combination of ground lamb, rice, onions, parsley, and seasonings. The soup is prepared with a combination of onions, beef stock, rice, and tarragon or basil, and sometimes potatoes. Both the soup and the meatballs are simmered together until the rice and meatballs become tender and springy. If the soup is not thick enough, it's recommended to use beaten eggs as a thickening agent. Kololik is ladled into soup bowls while still hot, but the leftovers also make for a great meal the next day.

Kololik

K&ouml;m&eacute;nymagleves is a traditional soup prepared with caraway seeds as the main ingredient. The caraway seeds are cooked with flour and oil or fat to make a golden brown roux. The roux is then mixed with water and beaten eggs, and flavored with salt, pepper, and paprika. This soup is served hot, usually with croutons on top. In the past, the recipe was even simpler because people rarely used eggs or additional spices. According to Hungarian folk beliefs, this soup is great against stomachaches.

Köménymagleves

Kongnamul guk is a traditonal South Korean soup prepared with soybean sprouts as the main ingredient. This typical everyday soup has many variations and can be made with different broths (especially the anchovy-based one) or even water. Red chili flakes are often added for a kick of spiciness. Other common ingredients for the soup include scallions and garlic. It's important not to overcook the sprouts, and if properly prepared, the soup should have a subtle nutty flavor and the sprouts should remain crunchy.

Kongnamul guk

South Korea

Soybean sprout soup is a hearty South Korean classic that is typically associated with Jeonju. Apart from the sprouts, the soup traditionally consists of a flavorful broth and rice, but the optional ingredients may include various vegetables or an egg, which is sometimes served on the side. The soup is traditionally prepared and served in earthenware pots (ttukbaegi), and it can be topped with chili paste, scallions, or seaweed (kelp).

Kongnamul gukbap

Indonesia

Konro is an unusual soup originating from the city of Makassar, located in South Sulawesi. This rich beef soup, commonly referred to as sop konro, is usually made with spare ribs cooked in a flavorful broth. The dish has a unique and distinctive flavor due to the use of traditional Indonesian spices such as kluwak and galangal. However, even though it is flavorful, unlike the majority of national dishes in Indonesia, it is not particularly spicy. Usually, the ribs are served together with the broth, but the dish can sometimes be divided in a two-course meal, when broth and ribs are served separately. There is also a dry variety of konro, when ribs are grilled and served with a sauce which tastes similar to the one used in sop konro. Both varieties are usually eaten with ketupat, traditional Indonesian rice cakes, packed inside the woven palm leaf packages. For the ultimate Indonesian experience, konro should be eaten with a spoonful of sambal - a traditional Indonesian chili sauce.

Konro

Slovenia

Korejevec is a traditional soup originating from the Kozje region. It's usually made with a combination of yellow and red carrots, shallots, garlic, wine vinegar, beans, flour, paprika, lard, cracklings, bay leaves, marjoram, salt, and pepper. The soup is simmered for about half an hour before it's thickened with flour, lard, and cracklings. It's brought to a boil once more, then seasoned with wine vinegar before serving. The soup was originally made with only yellow and white carrots, but nowadays red carrots make a regular appearance. Korejevec is especially popular during autumn and winter.

Korejevec

Greek chicken soup is a comforting dish that is made with a flavorful chicken broth, tender chicken cuts, various root vegetables, and a choice of pasta or rice. Even though it can be prepared with a clear broth, Greeks prefer to thicken the soup with avgolemono&mdash;a creamy egg and lemon sauce. Hearty and nutritious, chicken soup is a restaurant staple as well as a classic home-cooked dish.