Soup

This classic Bulgarian soup consists of beef or pork meatballs cooked in a flavorful broth alongside various vegetables. The tender meatballs mostly incorporate rice, onions, and a variety of spices, and the broth is usually thickened with yogurt or eggs, and typically seasoned with lemon juice. Traditionally associated with Christmastime, this comforting, creamy soup is a staple dish enjoyed on many special occasions, generously garnished with parsley and usually served alongside bread.

Supa topcheta

Sup kepala ikan is Indonesian for "fish head soup," a popular dish that centers around the head of a fish, typically from a large fish like snapper, grouper, or salmon, which is known for its tender and flavorful meat. The soup often incorporates ingredients such as tomatoes, lemongrass, galangal, turmeric, garlic, and tamarind juice, contributing to a rich broth that's both tangy and aromatic. The preparation of sup kepala ikan might vary slightly from one region to another, reflecting local tastes and available ingredients. It can include vegetables like okra, eggplant, and daikon radish, and it's commonly flavored with a variety of herbs and spices, giving it a distinctive taste that's both comforting and hearty. The fish head is valued for its soft, gelatinous textures and is considered a delicacy. It's often served with rice or noodles, making it a wholesome and satisfying meal.

Sup kepala ikan

Japan

Sūpu karē or soup curry is a watery, brothy curry sauce that is usually served with big pieces of meat such as chicken legs and coarsely cut, chunky vegetables. The earliest versions of the dish contained spices from India and Sri Lanka, but today, cooks are using ingredients from Indonesia and China as well. Sūpu karē was invented in 1970 in Ajanta, a restaurant in Sapporo, Japan. However, it didn't receive much attention until 2002, when hundreds of restaurants serving the dish started popping up all over the major cities of Japan. Sapporo still remains the number one spot for sūpu karē lovers, with more than 250 restaurants serving the dish. The most common bases for the soup are based on tomatoes, seafood, or chicken. The dish is traditionally served with a side of rice, which can be white or yellow. Most of the restaurants serve lassi as an accompanying drink, clearly signifying the influence of Indian cuisine on sūpu karē.

Sūpu karē

This soup is made with chopped deseeded pumpkin, carrots, potatoes, stock, ginger, garlic, onions, and oil. In Kenyan cuisine, pumpkin is used in a number of ways &ndash; as a side dish, a replacement for potatoes, or in traditional soups such as this one, supu ya malenge. All of the ingredients are blended together until the soup reaches a desired silky-smooth consistency. Depending on personal preferences, supu ya malenge can also be additionally enriched by the addition of heavy cream.

Supu ya malenge

Supu ya ndizi is a vibrant-colored Tanzanian soup made with mashed green plantains and chicken stock. To make things even more simple, it is usually seasoned only with salt and pepper. This soup is typically served at breakfast time in large bowls.

Supu ya ndizi

Brazil

Tacac&aacute; is a mouth-numbing Brazilian soup made with large dried shrimps, tucup&iacute; (wild cassava byproduct), manioc starch, hot yellow peppers, and jamb&uacute; &ndash; a leafy plant with anesthetic properties. To make tucup&iacute;, the juice extracted from a specific variety of sour cassava called mandioca brava (lit. angry cassava) is boiled, then left to ferment to eliminate the high levels of cyanide it possesses in its raw form. After the fermentation process is over, the resulting sauce is distinguished by a yellowish color and an intensely acidic flavor. The mouth-numbing sensation of the soup comes from the jamb&uacute; plant, which apart from being used in cooking, has also had a long tradition as a folk remedy in northern Brazil, especially in the states of Par&aacute; and Amazonas. In northern Brazil, the soup is typically sold in the afternoon, usually by female vendors called tacacazeiras. It is traditionally served piping hot in hollowed-out gourds known as cuias, although some vendors offer it in ceramic bowls. No spoon is needed when eating tacac&aacute; as the traditional way of consuming it is by sipping straight from the bowl. Interestingly, most vendors who sell this delicacy have no idea about the quantities of ingredients used for the soup as they don&rsquo;t use a fixed recipe.

Tacacá

Indonesia

Tahu campur is a traditional dish originating from East Java. Although there is a number of variations on it, this soup is usually prepared with a combination of beef broth, fried tofu, green salad, bean sprouts, egg noodles, sambal petis (bird&rsquo;s eye chili peppers and dried shrimp paste), spiced fried cassava (lentho), garlic crackers (krupuk bawang), and a spice paste containing garlic, coriander, cumin, turmeric, and black pepper. When served, the broth is usually garnished with fried garlic, fried shallots, and krupuk bawang garlic crackers. This dish is often prepared and sold by street cart vendors in East Java.

Tahu campur

Taiwanese version of hot pot is eaten during the winter, and especially on cold and rainy days. It doesn't have a set recipe, but consists of a pot of broth and a variety of ingredients which are cooked in it, then dipped in the accompanying sauce before consumption. The broth can be made from bonito and kombu, Chinese herbs, pickled cabbage, pork bones, milk, miso, or kimchi. The ingredients cooked in it often include root vegetables, tofu, dumplings, fish cakes, fried taro, or thinly sliced meat. Most hot pot restaurants have a condiment bar with sauces and garnishes such as sha cha sauce (barbecue sauce derived from satay), soy sauce, white vinegar, black vinegar, sesame paste, garlic, cilantro, chili peppers, daikon, and sesame seeds. Taiwanese hot pot is a communal affair, with patrons sitting around the pot and each one cooking their own ingredients.

Taiwanese Hot Pot

One of the most popular dishes in Bulgaria is known as taleshko vareno, a traditional beef and vegetable soup. The soup is usually cooked for hours due to the usage of tougher beef cuts such as beef shank. Vegetables such as carrots, onion, potatoes, and celery are also cooked together with the beef. All of the vegetables should be large in order to be able to withstand the long cooking time. The dish is seasoned with traditional spices such as bay leaves, peppercorns, and cloves, complementing the strong aromas of beef and vegetables. Although the ingredients are simple and basic, the final product results in a flavorful dish which represents a comforting meal for Bulgarians, especially during the long winter months. It is commonly prepared at home and found on the menus of most traditional Bulgarian restaurants. Before serving, taleshko vareno is usually decorated with freshly chopped parsley and a dollop of sour cream.

Taleshko vareno

Tantanmen ramen is a Japanese take on a traditional Sichuan noodle dish known as dan dan noodles. The ramen is made with a combination of ramen noodles, broth, and ground pork. The spicy and creamy broth is flavored with chili oil (rayu), soy milk, and toasted sesame seed paste (chimajan). Typical ingredients in this ramen include garlic, scallions, ginger, black bean sauce, crushed peanuts or peanut butter, and spinach. In order to assemble the dish, cooked ramen noodles are placed into a bowl, then topped with the broth, ground pork, and selected ingredients. It's recommended to pair tantanmen ramen with Riesling or Gew&uuml;rztraminer due to their hints of sweetness that will subdue the heat of the ramen.

Tantanmen Ramen

Tarator is a Bulgarian cold soup made with Bulgarian yogurt, cucumbers, garlic, chopped dill, sunflower oil, walnuts, and a bit of water or ice. However, there are numerous varieties of this refreshing soup (especially in North Macedonia), so some ingredients might be omitted, while others might be added &ndash; nuts are sometimes replaced with bread and cucumbers are sometimes replaced with carrots or lettuce. A variety known as simple tarator is made with vinegar and water instead of yogurt. The soup is always served well-chilled, and it is especially popular on hot summer days.

Tarator

Tarhana &ccedil;orbası is a popular Turkish soup made with tarhana dough, crushed tomatoes, chickpeas, chicken stock, butter, and pul biber red pepper flakes. When the consistency reaches the desired thickness, the soup is ready to be served, preferably piping hot. Some people like to add ground meat in the soup, but it is completely optional. Tarhana &ccedil;orbası is especially popular on cold winter mornings. If desired, garnish it with crumbled white cheese on top.

Tarhana çorbası

This hearty Scottish soup is made with potatoes that are boiled in milk with leeks or onions. Tattie drottle was known as a staple in the traditional Scottish diet, particularly in rural areas. Cream, oatmeal, and simple vegetables are sometimes added for extra flavor and body, while the creamy potato soup itself pairs well with fresh, salted, and smoked fish. Although tattie drottle is a simple and humble creation, this warming wintertime dish is even served at the finest Burns Night suppers.

Tattie Drottle

Tekwan is a traditional fish ball soup. The essential component of the dish are tekwan fish balls, from which the dish derives its name. Usually made with fish paste, tapioca, and flour, they are boiled or fried before being added to the soup. The broth is usually fish or shrimp-based, and mushrooms, dried lily flowers, slices of jicama, garlic, and scallions are subsequently added and served with tekwan. Some varieties of the dish also include vermicelli noodles and other vegetables. The origin of tekwan is believed to be the city of Palembang, located in South Sumatra, from where this delicious soup has spread across the country. It is usually found on the menus of Indonesian restaurants, and it is commonly served at warungs - traditional Indonesian street food stalls. Sambal, the traditional Indonesian chili sauce, is the usual accompaniment to tekwan. Served on the side, it allows the people to adjust the spiciness according to their taste and preference.

Tekwan

The term tinola refers to a vast group of hearty Filipino soups prepared with a flavorful broth infused with garlic, ginger, and fish sauce. Most commonly, the soups are made with chicken, but pork and seafood varieties are also popular. Tinola soups can incorporate various cuts of meat and seafood ingredients which are usually cooked alongside green papaya or chayote, and chili pepper or malunggay leaves. Not much is known about the history and origin of tinola, but nowadays, they represent an irreplaceable part of traditional Filipino cuisine.

Tinola

Tinolang manok or chicken tinola is a nourishing Filipino chicken soup. It can consist of various chicken cuts and internal organs cooked in a flavorful broth alongside green papaya and chili pepper or malunggay leaves. The broth is usually generously seasoned with ginger, garlic, and fish sauce, and the soup is often served over plain white rice. Chicken tinola is a staple in every Filipino household and can be enjoyed as a starter or a hearty main course.

Tinolang manok

Austria

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Tiroler k&auml;sesuppe is a traditional Austrian dish from the Tyrol region, a rich, creamy soup typically made with regional cheeses (often a variety, some strong and some mild), potatoes, onions, and garlic. It is flavored with white wine and often contains spices such as caraway seeds and nutmeg. Some versions also include smoked bacon or ham for additional flavor. The soup is often served with fresh bread on the side, making it a satisfying meal, especially in colder weather. Recipes can vary, as with any traditional dish, and cooks often put their own personal spin on the basic ingredients and preparation method. 
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Tiroler Käsesuppe

Tiroler zwiebelsuppe is an onion soup known for its rich and hearty flavor. It is made by caramelizing onions and simmering them in a beef or vegetable broth. The soup can also include white wine and is typically seasoned with herbs such as thyme and caraway. It is commonly served with a topping of melted cheese and croutons or toasted bread, making it a warming and satisfying dish, especially popular in the colder months.

Tiroler zwiebelsuppe

Toj&aacute;sleves or r&aacute;ntott leves is a type of Hungarian soup that uses r&acirc;ntaș sauce, based on oil and fried flour. Onions, paprika, pepper, beaten eggs, flour, and caraway seeds are usually added to the dish in order to add more flavors. Because it is traditional, inexpensive, and easy to prepare, toj&aacute;sleves is often served in numerous households and hash houses across the country.

Tojásleves

Tom chuet is a simple, clear soup made with vegetables, usually Chinese cabbage, carrots, and french beans, simmered in vegetable broth along with seasonings, celery, spring onions, garlic, and soy sauce. This dish can also use chicken or pork broth instead of vegetable broth and is often enriched with pork meatballs, glass noodles, soft tofu pieces, seaweed, and mushrooms. Also known as kaeng chuet or tom jued, this dish has a mild flavor that makes it quite different from other Thai dishes, which typically combine several flavors in one. It is traditionally served hot or warm, usually followed by other, spicier dishes.