Soup

Germany

Brotsuppe, meaning bread soup, is a humble German dish based on stale bread and meat broth (usually beef) or vegetable broth. Pieces of leftover bread (usually rye bread) are fried in butter or lard alongside onions until nicely colored and crispy before they are added to a hot broth seasoned with salt and pepper and enhanced with aromatic spices such as marjoram, caraway, or nutmeg. Some variations of the soup call for the addition of meat, egg yolks, or cream for extra flavor, and a more filling meal. Brotsuppe is also often referred to as fr&auml;nkische brotsuppe as it is mainly associated with the region of Franconia, although different versions of the soup have been traditionally consumed in other parts of the country as well. Vegetarian bread soups have been a common dish prepared during Lent, especially in the rural areas. This simple soup is typically served piping hot, and it is often finished with freshly chopped chives, parsley, or lovage on top.

Brotsuppe

Italy

Budino di pollo in brodo is a traditional dish consisting of chicken mousse in broth. It&rsquo;s made with a combination of white chicken meat, eggs, grated Parmigiano-Reggiano, nutmeg, salt, pepper, and chicken broth. The chicken breast is minced and pounded in a mortar, then mixed with a bit of the broth and passed through a sieve to obtain a fine cream. The eggs are beaten, strained, and added to the chicken mixture along with salt, pepper, nutmeg, and grated cheese. The smooth cream is placed into ramekins which are then cooked in a bain-marie until the chicken mixture firms up. The ramekins are then turned over into a soup plate and the hot chicken broth is poured in each plate. This delicate soup is very time-consuming, but it makes for a great occasional treat and a nice beginning to any meal.

Budino di pollo in brodo

Australia

Bugandi egg drop soup is a hearty and nutritious Papuan soup prepared with fresh ingredients such as spinach, spring onions, and choko (a gourd-like pumpkin) shoots. When all of the ingredients are boiled in water, an egg is dropped into the soup, hence the name. It is recommended to serve the soup with freshly baked soda bread on the side.

Bugandi Egg Drop Soup

Philippines

Bulal&ocirc; is a traditional Filipino soup that is prepared by cooking beef shanks and marrow bones until the fat and collagen dissolve into the broth, resulting in a robust flavor of the dish. The soup is a specialty of the Luzon region, where it is traditionally consumed during cold weather, when it is usually served for dinner. Most versions of the soup include vegetables such as cabbage, string beans, onions, and corn. It can be found in most upscale restaurants in the Philippines, due to the fact that beef shank and bone marrow are not among the cheapest cuts of meat in the country. It is believed that this simple, comforting, and flavorful soup is the best when the meat is so tender that it falls off the bone.

Bulalô

Vietnam

B&uacute;n c&aacute; Ki&ecirc;n Giang is a traditional noodle soup originating from Ki&ecirc;n Giang in southern Vietnam. The broth is traditionally made with a whole snakehead fish, but modern cooks opt for a rich stock made from pork bones. Although there are some variations, the dish is usually prepared with a combination of shrimps, fish sauce, oil, onions, salt, sugar, garlic, pickled leeks, hot chili peppers, eggs, paprika or annatto, rice noodles, mung bean sprouts, scallions, rau ram (Vietnamese coriander), cucumbers, and catfish or tilapia fillets. This nourishing noodle soup is typically served with mint sprigs and lime wedges on the side.

Bún cá Kiên Giang

B&uacute;n c&aacute; Long Xuy&ecirc;n is a traditional dish originating from Long Xuyen, the capital of An Giang province. This rice noodle soup is characterized by its smooth texture and yellow color, coming from the broth, the turmeric, and the yellow snakehead fish slices. The broth is made from pork and fish bones, turmeric, lemongrass, morning glory, young banana strips, and water mimosa flower. The fresh and mature snakeheads are filleted, boiled, marinated in turmeric, and seared whole or stir-fried in cubes. There are many variations, so some vendors will add crab roe for an extra buttery flavor. The dish is served with salt, pepper, and chili flakes - nothing else is needed in order to not overpower the original ingredients.

Bún cá Long Xuyên

Switzerland

This nourishing Swiss barley soup has origins in the alpine Canton of Graub&uuml;nden. Traditionally, it is made with pearl barley, stock, carrots, potatoes, celery, white cabbage, leeks, dried or smoked meat, and cream. Although the soup is not difficult to prepare, it is quite time-consuming in order to bring out all of the flavors. This thick soup is especially popular as a lunch option while skiing in the Alps.

Bündner Gerstensuppe

B&uacute;n mọc is a traditional noodle soup originating from Moc village, Nhan Chinh, Thanh Xuan, Hanoi. The main ingredients in the soup are vermicelli noodles and pork balls. The broth is usually made from shiitake mushrooms and pork ribs and bones, and the foam is skimmed off the surface regularly as the broth is simmering so that it remains clear and has a sweet, delicate, and rich flavor. The pork balls are made from raw pork sausages such as cha lua, cha chien, cha la, and cha que. Bean sprouts, shallots, black pepper, and cilantro are welcome additions to b&uacute;n mọc, elevating the noodle soup's flavors to make it even more rich. B&uacute;n mọc is typically served piping hot, and it's often accompanied by chili sauce on the side.

Bún mọc

Butajiru is a simple Japanese miso soup elevated with tender pork slices and a variety of vegetables. The base of the soup is a hearty miso broth which incorporates water or dashi stock infused with the fragrant miso paste. Numerous vegetables are added to butajiru, but the most traditional options include typical Japanese root vegetables such as daikon, carrots, taro roots, and the slightly sweet gobo root. Common additions can also incorporate the gelatinous konnyaku, ginger, tofu, and scallions, but the choice of elements can be adjusted according to personal preferences. All ingredients are thinly cut and sliced in order to ensure fast and convenient preparation. Unlike the mild miso soup, butajiru is characterized by complex and layered flavors achieved by the usage of flavorful pork and aromatic vegetables. This satisfying Japanese classic is commonly enjoyed as a winter dinner. It is traditionally served warm, often accompanied by plain white rice.

Butajiru

Lesotho

Butha-buthe is a healthy and nutritious soup originating from Lesotho. Often associated with the eponymous town, the soup is made with spinach and tangerine as the main ingredients. In order to prepare it, split peas are added to the broth, which is then combined with onions, rice flour, turmeric, spinach, and coriander. Tangerine juice and zest give this soup a complex, yet refreshing flavor. Before serving, butha-buthe is typically topped with a dollop of yogurt.

Butha-buthe

Buttermilchsuppe is a traditional buttermilk soup. This creamy dish combines a mixture of cooked buttermilk, whole milk, flour, and potato mash with fried bacon and onions. It is usually flavored with lemon juice and served hot, garnished with chopped chives, and accompanied by slices of rye bread. Typically eaten for lunch, this soup was traditionally prepared in the Province of Pomerania, a former German territory. All the soup&rsquo;s ingredients were commonly made at home, and the dish was once considered food of the poor.

Buttermilchsuppe

Brazil

Despite its name, which translates to rooster&rsquo;s head, cabe&ccedil;a de galo doesn&rsquo;t contain any meat. It is a nourishing soup with a thick texture, made with a combination of manioc flour, eggs, water, and vegetables such as onions, garlic, tomatoes, and bell peppers. This delicacy is typically seasoned with salt, pepper, and annatto, while coriander is used as a garnish after the soup has been cooked. In Brazil, it is well known as a great hangover cure, so it is often consumed after a night of heavy drinking.

Cabeça de galo

Cadon niguk is a creamy Chamorro soup made with beef bones, carrots, celery, onions, corn flour, coconut milk, curry powder, and a few sprigs of fresh parsley. The secret to a good cadon niguk is not to let the soup boil after adding coconut milk, as it will result in a curdled mess. This hearty and nourishing soup is best when served warm and freshly prepared.

Cadon niguk

Caldo de bolas is a traditional dumpling soup originating from Ecuador, and it's also popular in the Tumbes region in Peru. In order to prepare the dumplings, cooked ripe plantains are mashed, mixed with eggs and shaped into a ball. The dumplings are filled with a combination of ground beef, garlic, peanut butter, onions, and bell peppers. The soup is made with a combination of oil, onions, bell peppers, stock, cumin, tomatoes, salt, and hot peppers. The dumplings are then dropped into the simmering broth and cooked until tender. Once done, caldo de bolas is usually garnished with chopped coriander and served hot.

Caldo de bolas

Peru

Caldo de cabeza is a traditional dish from the Peruvian Ancash region, a soup which has sheep's head (or ram's head, in which case it's called caldo de cabeza de carnero) as a main ingredient. This dish is colloquially known as the "levanta muerto" (translated to reviver), and is typically consumed very early in the morning. The sheep's head is first cleaned meticulously, often by singeing off any residual wool with fire. Afterward, it's thoroughly rinsed, sometimes using hot water, and then chopped into sizable portions. Alongside the sheep's head, other typical ingredients include potatoes, mirasol chili peppers, hominy, and various local herbs. The meat is simmered in water with the hominy and other ingredients, often for an extended period until the meat becomes tender. During this process, any foam that forms on the surface is frequently skimmed off. Served hot, caldo de cabeza is often garnished with freshly chopped herbs and sometimes additional green onions.

Caldo de cabeza

Mexico

Caldo de cuarentena or quarantine broth is a traditional soup originating from Nayarit. The name of the soup refers to the first 40 days after giving birth, a period of time in which the mother needs to rest and enjoy food such as this chicken soup. The soup is made with a combination of chicken, cumin, chicken stock, saffron, olive oil, onions, parsley, salt, and pepper. The chicken is cooked in water in order to create the stock and the breast meat, which is cut into smaller pieces and added to the soup. The ingredients are simmered in chicken stock until everything is tender, and the soup is then ladled into bowls, garnished with chopped parsley, and served to new mothers.

Caldo de cuarentena

Caldo de fandango del valle is a traditional dish originating from the Oaxaca region. This chicken soup is made with a combination of chicken pieces, bread, onions, cumin, peppercorns, cloves, oregano, garlic, oil, tomatoes, serrano chili peppers, and sea salt. The ingredients are simmered and the bread is blended and added to the soup. Once done, this bread-thickened chicken soup is usually served with white rice, tortillas, and sliced lime on the side.

Caldo de fandango del valle

Spain

Caldo de papas is a hearty soup hailing from the Canary Islands. It is made with a combination of onions, potatoes, tomatoes, bell peppers, cilantro, saffron, and eggs. The soup is slowly simmered until the potatoes are fully cooked, and it is then finished by cracking a few raw eggs into the pot. The final result is a starchy and thick soup which should, ideally, be served in warmed bowls.

Caldo de papas

Caldo de pollo is a traditional version of chicken soup, with a few tweaks. The soup, literally translated to chicken broth, makes use of typical Mexican spices such as chili powder and coriander, along with key ingredients such as chicken pieces, rice, potatoes, and chopped vegetables. This flavorful soup is thought by many to be a great hangover remedy, and is often garnished with a dollop of guacamole or avocado wedges. Some people like to add lemon juice or hot sauce in the soup for an extra kick, while others prefer corn tortillas as an accompaniment.

Caldo de pollo

Caldo de pollo ranchero (Ranch-style chicken soup) is a traditional soup originating from the Guanajuato area. The soup is usually made with a combination of chicken, onions, garlic, chili peppers, corn tortillas, tomatoes, cumin, mint, carrots, corn, zucchini, and salt. The tortillas are covered with water, soaked, drained, then processed in a blender. The chicken is simmered in water with the garlic, seasonings, chili peppers, tomatoes, mint, onions, cumin, carrots, corn, zucchini, and processed tortillas. The soup is simmered until the chicken becomes tender, and it's then served in large bowls. This nourishing soup is often accompanied by warm corn tortillas on the side.