Stew

Skipperlabskovs is a traditional stew originating from Denmark. Also known as the captain's stew, it's usually made with a combination of beef, onions, beef stock, potatoes, red wine vinegar, oil, thyme, bay leaves, chives, and salt. The beef is cut into chunks, seasoned with salt, fried in oil over medium heat, and then mixed with the onions. The pan is deglazed with vinegar and stock, while thyme, potatoes, and bay leaves are added to the pan. The stew is simmered until the meat becomes tender and some of the potatoes have disintegrated into the cooking juices. Once done, skipperlabskovs is served in bowls and garnished with chives. In the past, the stew was traditionally made for sailors while out at sea.

Skipperlabskovs

Ireland

Skirts and kidneys is a hearty stew consisting of pork skirts (trimmings from the inside of the backbone and ribs), kidneys, potatoes, onions, and water. The stew is flavored with white pepper, salt, and thyme, while corn flour is often added as a thickening agent. The dish is a specialty of Cork, a major supplier of preserved beef and pork to the British Armed Forces, so large amounts of offal were always readily available in the region. It is recommended to serve the dish with some crusty bread on the side.

Skirts and Kidneys

Hungary

Slambuc is a traditional shepherd's dish made with a combination of bacon, lebbencs pasta, potatoes, lard, garlic, and hot paprika peppers. What's important is that the dish should always be prepared in a cauldron over an open fire, and if it isn't, it can't be called slambuc. The ingredients are slowly simmered until the water evaporates. During the preparation, the cauldron is shaken, not stirred, so that the surface crisps up evenly. According to slambuc purists, it should be turned over in the cauldron 32 times. This humble stew originates from Hajd&uacute;-Bihar county, and it's believed that it was first prepared in Hortob&aacute;gy. Legend has it that the name of the dish was coined by a young cowboy &ndash; at lunchtime, his boss asked him if he liked the meal, and the boy, his mouth still full, said ''&Ouml;h&ouml;n!'', which is a slurred version of igen, a word that indicates approval, hence the alternative name of the dish - &ouml;h&ouml;n.

Slambuc

Croatia

This variety of goulash comes from the Croatian region of Slavonia and Baranja. It is made with pork (sometimes pork and veal), onions, oil, mushrooms, bell peppers, tomatoes, potatoes, and sausages. Slavonski gula&scaron; is typically flavored with salt, pepper, and hot ground paprika. The dish is usually prepared in winter, and it is recommended to serve it with gnocchi, polenta, or wide pasta noodles.

Slavonski gulaš

Greece

Hailing from Crete, sofegada is a hearty vegetable stew that can be made with any seasonal vegetables. Usually, it includes zucchinis, peppers, potatoes, eggplant, leeks, tomatoes, and various spices and herbs. There is no set recipe for sofegada, and though it mainly consists of vegetables and is often enjoyed as a fasting dish, some versions can include seafood or snails. This filling stew is said to date to the beginning of the 20th century, and it was traditionally prepared in clay pots. Optionally, it can also be finished in the oven. The dish is enjoyed as a main course and is usually accompanied by crusty bread on the side. Feta or myzithra cheese can be served on the side or crumbled on top of the dish.

Sofegada

Characterized by its sweet and sour flavors, this comforting beef stew hails from Lefkada island, and it is believed to have been developed under the influence of Venetian culinary tradition. It is prepared with cubed beef, generous amounts of saut&eacute;ed onions, red wine vinegar, garlic, rosemary, and petimezi&mdash;traditional Greek grapemust. The dish is typically enriched with slices of quinces which are occasionally replaced with potatoes, and it is recommended to pair the stew with crusty bread on the side.

Sofigado

Spain

Sofrit pag&eacute;s is a traditional stew originating from Ibiza. It's made with a combination of different meats such as lamb, chicken, and sausages such as botifarra and sobrassada, along with a variety of vegetables such as bell peppers, artichokes, and potatoes. Due to the fact that Ibiza is known for seafood dishes, this meat-heavy dish is typically prepared for special occasions at home, but nowadays it can be easily found in most traditional restaurants on Ibiza. It's recommended to serve it with a glass of dry red wine.

Sofrit pagés

Pakistan

Sohbat is a traditional dish that is consumed in the provinces of Khyber Pakhtunkhwa and Punjab. The dish is made with pieces of meat, usually chicken, but sometimes also mutton or beef, which are cooked in a rich broth of fried onions, tomatoes, garlic, ginger, and spices before getting deep-fried. The hot, aromatic soup is then evenly distributed over bits of chapati flatbread, while the pieces of meat are usually placed on top of the torn, broth-drenched chapatis. The whole dish is served on a large serving platter locally known as thaal, because it is meant to be shared and eaten with the hands. The flatbread used in the dish is a local chapati variety known as maaney, which isn&rsquo;t rolled and is traditionally baked on circular stone slabs. Sohbat is the Saraiki name of the dish, while its Pashtun name is painda, meaning a group of people sitting together, referring to the practice of communal sharing of the dish. Fresh salads, raitas, chutneys, and a cup of green tea are typical accompaniments to this specialty. Sohbat or painda is usually prepared for special occasions and family gatherings.

Sohbat

This rustic dish is the Czech version of traditional cholent&ndash;a popular Jewish stew. Developed by the Jewish community, it usually consists of various legumes such as beans or peas, barley, selected seasonings, and occasionally meat. Whether it is prepared as a hearty stew or a casserole, it is typically enjoyed as the main course on Sabbath.

Šoulet

Italy

Spezzatino is an Italian stew consisting of small pieces of meat that are cooked in a small amount of liquid. It's usually made from the less tender cuts of beef, lamb, mutton, or pork, which all have a nice amount of connective tissue and cartilage that breaks down into a hearty gravy. The meat pieces are typically dusted with flour, then fried in butter with carrots, onions, celery, pancetta, and white wine. The combination is cooked slowly for a long time until all the ingredients are covered in a dense sauce. There are also versions of spezzatino with added potatoes or tomatoes, and the name of the dish is derived from the word spezzettare, which means to cut into smaller pieces.

Spezzatino

Steckr&uuml;beneintopf is a traditional stew based on rutabagas and a combination of other root vegetables such as carrots, onions, and potatoes. All vegetables are usually cut into small cubes and then cooked in a vegetable broth seasoned with salt, pepper, nutmeg, and (optionally) dried herbs. Although this stew is typically considered a vegetarian dish, it is often enhanced with pieces of ham or sliced sausages. Rich and savory, the stew is usually eaten hot with slices of fresh, buttered bread. Eating rutabagas in Germany has long been associated with times of hardship as rutabaga dishes were a type of survival food for the war-stricken families in the country during both world wars of the 20th century. There is even a period during World War I that is known as Hunger winter or Steckr&uuml;benwinter, meaning Rutabaga winter. This root vegetable has nevertheless made its comeback and is nowadays available at numerous vegetable markets and supermarkets across Germany.

Steckrübeneintopf

Stocafi is a local delicacy from Monaco. The dish consists of dried cod that is stewed in tomato sauce flavored with garlic, capers, bay leaves, and black olives. Before the preparation, dried cod should be soaked for about 24 hours. Once the fish is cooked, the dish is ready to be served. It is recommended to garnish stocafi with chopped chives and pair it with boiled potatoes.

Stocafi

This Ligurian one-pot classic is made by cooking dried cod together with olives, pine nuts, and garden vegetables in a flavorful tomato-based broth. Once a staple of la cucina povera, Genoese stockfish stew has made its way from family tables to modern restaurants and is becoming increasingly popular. It is best paired with young, dry white wines.

Stoccafisso alla Genovese

Stracotto di somaro is a traditional dish originating from Emilia-Romagna, and it's especially popular in Modena. This stew is made with a combination of donkey loin, tomatoes, red wine, garlic, carrots, celery, olive oil, sage, cloves, nutmeg, bay leaves, salt, and pepper. The donkey meat is marinated in a mixture of wine, sage, cloves, bay leaves, garlic, carrots, celery, nutmeg, salt, and pepper, and then it's drained and browned in olive oil. The wine and tomatoes are added to the pan and the stew is cooked for about two hours. Once done, the cooking juices are strained and the meat is served hot, covered with the sauce. It's recommended to serve the dish with sliced toasted polenta on the side. Pair it with Valpolicella or Sangiovese.

Stracotto di somaro

Stufato di castrato con patate is a traditional stew originating from Puglia. The stew is usually made with a combination of mutton or kid, olive oil, onions, red wine, celery, tomatoes, potatoes, and seasonings. The meat and onions are saut&eacute;ed in olive oil, and the wine is then added to the pan with salt and pepper, celery, and a bit of water. After half an hour, the tomatoes are added to the stew. The potatoes are boiled halfway, chopped into chunks, then added to the stew near the end of cooking. Once done, this mutton stew with potatoes is served piping hot.

Stufato di castrato con patate

Stuffat tal-qarnit is a Maltese stew made with octopus and Mediterranean staples such as garlic, onions, red wine, olives, capers, and tomatoes. Potatoes can be added when making a one-pot meal, along with thyme, marjoram, raisins, or walnuts. It is recommended to freeze the octopus or tenderize it with a mallet before cooking. This stew is often served with crusty bread or roasted potatoes on the side.

Stuffat tal-qarnit

Switzerland

Stunggis is a traditional stew originating from Nidwalden. The stew is usually made with a combination of pork neck, onions, cabbage, leeks, carrots, celery, stock, potatoes, salt, pepper, nutmeg, thyme, and marjoram. The meat and vegetables are saut&eacute;ed in oil, then deglazed with the stock and mixed with the spices and herbs. The stew is simmered over low heat, and the potatoes are added near the end of cooking. Once everything is tender, stunggis is served hot, preferably with bread on the side for mopping up the juices.

Stunggis

Guatemala

Originating from the Guatemalan Mayas, subanik is a ceremonial dish containing ingredients such as chicken or turkey, pork, beef, tomatoes, tomatillos, bell peppers, and chile peppers. The dish is traditionally steamed in a bundle of mashan leaves which are tied at the top with a decorative rope called a cibaque. The locals serve subanik with rice and corn tamales on the side. To make a vegetarian version, the meat should be replaced with mushrooms and eggplants.

Subanik

S&uuml;dtiroler gulasch is a traditional goulash originating from the South Tyrol region. Influenced by Austria and Hungary, this stew is usually made with a combination of beef, cumin, paprika, olive oil, onions, pancetta, stock, garlic, salt, pepper, and thyme. Despite clear Hungarian influence (the addition of paprika powder), this goulash is much thicker and darker than its Hungarian counterpart. During the cooking process, stock is gradually added to the stew, which gives it a gentle flavor. Salt should be added carefully as pancetta is a part of this goulash, so it could become too salty if one doesn't pay attention. Once done, this hearty and thick goulash is typically served with runny polenta, canederli dumplings, or mashed potatoes and toasted bread on the side. It can also be served in a hollowed out loaf of bread, if desired. S&uuml;dtiroler gulasch is typically served in shallow plates because there is not as much sauce as there is in other gulasch varieties.

Südtiroler gulasch

Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Since the tofu is not strained, its consistency is not firm, but rather soft and silky. It can vary in texture from incredibly soft to more solid types, but it never reaches the consistency of completely strained tofu. The choice of additional ingredients is extensive and primarily depends on personal preferences. It can be based on meat (usually beef) or a variety of seafood. Occasionally, both meat and seafood can be used in the dish at the same time. Onions, zucchini, scallions, mushrooms, and garlic are the most common vegetables found in sundubu. Soft tofu is added in the end, since it does not require cooking, and the dish is commonly garnished with sliced green onions and chopped green or red chili peppers. The dish is usually cooked in a traditional stone pot, while a bowl of rice is often served on the side as an accompaniment. Sundubu has been present in South Korean cuisine for centuries and has also been popularized in Los Angeles, a city with a vast population of Korean immigrants who brought the recipe with them in the early 1990s.