Soup

Considered an essential part of the Finnish food culture, hernekeitto is a thick split pea soup cooked with pork that is traditionally prepared and served every Thursday throughout the country. Followed by a delicious pannukakku &ndash; an oven-baked pancake served with a big spoonful of berry jam, this well-rounded dish holds a special place in every Finn's heart. The custom of indulging in such calorie-laden, homemade meals is rooted in the tradition of celebrating Laskiainen. This pagan holiday is related to Christian Lenten, dates back to the early Middle Ages, and marks the beginning of spring fasting, prior to which Finns feast on rich, fatty foods. Only a remnant of religious practices, Laskiainen is nowadays celebrated as a secular family holiday during which people visit numerous fairs and other outdoor events where hernekeitto can be enjoyed fresh from the steaming pots simmering over bonfires. Flavored with marjoram and black pepper, this hearty soup is topped with a dab of zingy mustard and served with rye bread.

Hernekeitto

Heusuppe is an unusual, authentic Swiss soup originating from the Alpine huts. Literally translated as hay soup, the dish is made with mountain flowers and herbs which are steeped in bouillon with the addition of hay that is removed from the broth before serving. Typically, it takes about 2 kilos of hay to make just 1 liter of hay soup, and it is often prepared with additional ingredients such as cream and butter. Many people claim that the soup is an acquired taste &ndash; you are first hit with a slight sweetness, then creaminess, and finally, a slightly sour flavor in the mouth.

Heusuppe

Croatia

Originating from the Croatian municipality of Hlebine, this soup is made with a combination of oil, corn flour, garlic, paprika powder, water, vinegar, and sour cream. The sour flavor of this soup is linked to the Hungarian influence, due to the fact that Hlebine are located near the Hungarian border. In order to prepare the soup, corn flour and garlic are shortly fried, then combined with paprika, other spices, water, and vinegar. Near the end of cooking, sour cream is incorporated into the soup. Hlebinska juha is typically prepared with noodles consisting of flour, eggs, and salt called kapanci, or with toasted pieces of bread. Before serving, the soup is traditionally garnished with generous amounts of parsley.

Hlebinska juha

Originating from Germany, hochzeitssuppe is a traditional wedding soup that derives its name from the German words hochzeit, meaning wedding, and suppe, which means soup. Similar to the Italian-American version of wedding soup called minestra maritata (lit. married soup), this version is also based on clear meat broth and it typically contains either chunks of chicken or small meatballs, white asparagus spears, egg noodles, and egg custard. The soup varies from one region to another, with some variations calling for the addition of currants or raisins for extra flavor, or enhancing the broth with a variety of vegetables such as carrots, leeks, onions, celeriac, cauliflowers, or green peas. A popular variation of the soup that is typical of Westphalia uses beef and beef broth instead of chicken and chicken broth, and it is commonly referred to as westf&auml;lische hochzeitssuppe (Westphalian wedding soup). Hochzeitssuppe is a traditional first course at German wedding receptions, and it is usually served piping hot, garnished with freshly chopped herbs such as parsley or chives.

Hochzeitssuppe

Danish chicken soup is usually prepared with a flavorful, clear chicken broth, vegetables such as carrots and leeks, small-sized pork or beef meatballs, and dumplings. It is usually seasoned with various fresh herbs such as thyme and parsley, and the chicken meat is mainly shredded and used in another Danish classic, the creamy h&oslash;ns i asparges mini-tarts. Hearty and nutritious, chicken soup is a restaurant staple as well as a traditional home cooked dish.

Hønsekødssuppe

Hortosoupa is the Greek-style vegetable soup that comes in numerous versions and is easily adaptable to taste. The vegetables used in the soup are mainly seasonal, but they typically include potatoes, carrots, leeks, celery, onions, and zucchinis. Though they can be pur&eacute;ed, finely diced vegetables are usually left whole to give the soup its distinguishable thick consistency. The soup is traditionally served with a splash of lemon juice and bread on the side.

Hortosoupa

United States

When in the city of Roanoke, Virginia, there is one dish that is absolutely worth trying - the peanut soup at the grand Hotel Roanoke. The soup is considered to be a Southern delicacy, dating back to the 1700s. As peanuts were embraced by the Africans in the 1500s, they were later brought across the ocean to colonial Virginia via the slave trade. Virginia peanut soup is a variety of maafe, a peanut soup popular in Senegal and Gambia, but at Hotel Roanoke, the soup is flavored with lemon juice, butter, and chicken broth, so it is slightly milder than the spicy West African version. The dish was created in 1940 by chef Fred Brown, along with a companion dish called spoonbread. The recipes for both dishes were a secret until the early 1950s, when the hotel management recognized a great PR oppurtunity and started spreading them around. Today, the hotel serves about 48 peanut soup dishes a day, celebrating the region and the whole historic nature of the property.

Hotel Roanoke Peanut Soup

This traditional Czech soup is prepared with fresh peas, green split peas, or yellow split peas. It often incorporates flavorful broths, various root vegetables, smoked meat, and spices such as cumin or marjoram. Although it can vary in color and consistency, it is usually complemented with a dollop of cream or crispy croutons, and then enjoyed as a nutritious appetizer.

Hrachová polévka

Peru

Huallpa chupe is a traditional chicken soup originating from Peru, and it&rsquo;s especially popular in Huancayo. The soup is usually made with a combination of chicken breasts, olive oil, onions, aji amarillo hot peppers, garlic, cumin, chicken stock, potatoes, bell peppers, rice, peas, broad beans, corn, parsley, salt, and pepper. The onions and hot peppers are saut&eacute;ed in olive oil, and are then mixed with the garlic, yellow chile paste, and cumin. The chicken is added to the pot and browned before the stock is poured over the ingredients. The potatoes, bell peppers, rice, and seasonings are added to the soup and it&rsquo;s simmered until the meat and rice are fully cooked. Peas, broad beans, and corn are added near the end of cooking, and the soup is then garnished with parsley and served in deep bowls.

Huallpa chupe

Netherlands

Humkessoep is a provincial Dutch soup made with string beans, potatoes, green beans, bacon, white beans, sausages, and leeks. When served in a small portion, it can be consumed as an appetizer, but when served in larger portions it is a hearty and nourishing meal in itself. If desired, serve it with a few slices of rye bread on the side.

Humkessoep

Traditionally prepared with beef or chicken, this hearty Hungarian soup is a staple restaurant dish as well as a common home-cooked meal. Besides meat, it usually incorporates noodles, root vegetables, and a variety of spices. It is always served hot, either as a nutritious appetizer or a light main course.

Húsleves

Vietnam

Hủ tiếu Mỹ Tho is a traditional dish originating from Mỹ Tho in the Mekong Delta. This rice noodle soup was introduced to the region as an ancient Chinese noodle soup from the 17th century, and it has been popular in Mỹ Tho since the 1960s. The components of the dish include the locally made rice noodles, the toppings, and the broth. The noodles are made from a local rice variety named Go Cat, which gives the noodles a crunchy and slightly tough consistency. The toppings usually include saut&eacute;ed minced garlic, ground pork, quail eggs, shrimp, pork liver, and lime juice. The broth is made by simmering beef, pork, and chicken bones with grilled onions, caramelized pineapple, dried seafood, ginger, and various spices for up to 8 hours. The components can all be in the same bowl, but the broth can also be served separately when people enjoy the dry version of this noodle soup.

Hủ tiếu Mỹ Tho

Japan

Ikasumi jiru is a traditional dish originating from Okinawa. This thick black soup is prepared with squid ink, three pieces of either chicken or pork, and nigana leafy greens. The stock is usually prepared from katsuo (skipjack). It is believed that squid ink has medicinal properties that cleanse the body from toxins, and in the past numerous Okinawan babies were fed ikasumi jiru as their first meal. After eating this soup, don't forget to wipe your lips because they will probably be very black.

Ikasumi jiru

Italy

Impastoiata is a traditional dish hailing from the region of Umbria. This earthy dish is usually made with a combination of cornmeal (polenta), olive oil, onions, garlic, tomatoes, and cannellini beans, seasoned with sage, rosemary, and black pepper. The name of the dish is derived from the word impastare, meaning to knead, which nicely describes impastoiata, as the final result is a mixture similar to a dough, but in a soupy version. The stewed beans are typically added to the polenta while it's still cooking. The dish is served warm, often in individual soup bowls. It's recommended to drizzle a bit of olive oil over the impastoiata. If desired, the soup can be enriched with pancetta for a smoky and meaty kick.

Impastoiata

Inchicapi is a creamy Peruvian soup made with chicken or hen meat, cornmeal, peanuts, oil, cassava, and garlic as key ingredients. It originates from the Peruvian jungle regions of San Martin, Loreto, and Ucayali. Before serving, this traditional soup is usually garnished with chopped coriander.

Inchicapi

Istarska jota is an old dish that has been considered a poor man&rsquo;s meal in the past. It is made with simple ingredients such as beans, sauerkraut or sour turnips, potatoes, bacon, spare ribs, onions, and garlic. All of the ingredients are seasoned with a few selected spices. The only constants of the dish are sauerkraut and olive oil, an unusual blend of Mediterranean and Central European influences on the region. This stew or thick soup is extremely popular in Istria and north-western Croatia, but also in parts of Slovenia and north-eastern Italy, specifically the territories that were under the Austro-Hungarian rule.

Istarska jota

Jani me fasule is a traditional Albanian white bean soup that has a variable recipe (and even name), depending on the region of the country. The preparation starts by soaking the white beans overnight, after which they are rinsed and boiled. Meanwhile, diced onions are fried in olive oil until golden-brown, to which tomato sauce, parsley, and some of the bean stock are added. Once the sauce has thickened, it is combined with the boiling beans along with some fresh mint and left to simmer on minimum heat for another few hours. The dish is ready to be served when the beans are soft and covered in a thick and aromatic sauce. The meal is completed by a side salad, toasted bread and a glass of raki, the spirit of choice in Albania.

Jani me fasule

Je&scaron;prenj or ričet is a traditional dish originating from Slovenia. Ričet is often called je&scaron;prenj in Slovenia, which is Slovenian for dehulled barley. Although there are many variations, the dish is usually made with a combination of dehulled barley, onions, garlic, leeks, carrots, olive oil, beans, pork ribs, bay leaves, tomatoes, stock, and herbs such as parsley, lovage, and savory. The vegetables are saut&eacute;ed in olive oil, mixed with the other ingredients, covered with stock or water, and the dish is then simmered until the barley is soft. The meat is taken out of the pot, sliced, and added to this thick soup according to personal preferences. It is believed that je&scaron;renj tastes even better the following day.

Ješprenj

J&oacute;kai bableves is a flavorful Hungarian bean soup named after the famous writer M&oacute;r J&oacute;kai, who was a big fan of the dish. It is made with beans, smoked sausages, smoked meat, and vegetables such as onions, tomatoes, carrots, and celery. The soup is typically flavored with vinegar and sour cream. When the vegetables become tender and the soup develops a thick consistency, it is ready to be consumed. J&oacute;kai bableves is especially popular on cold winter days.

Jókai bableves

Haitian pumpkin soup is traditionally served on New Year's Day as a celebratory reminder of Haiti's hard-won liberation from slavery and independence from France. The soup was once a delicacy reserved only for white masters, while the slaves who prepared it were forbidden to eat it, but ever since January 1, 1804 &mdash; the day when Haitian revolutionary leader Jean-Jacques Dessalines declared Haiti&rsquo;s independence&mdash;joumou has become a symbol of liberty that graces every Haitian's table on the first of every January. Apart from pumpkin or squash, the thick, savory joumou is loaded with various other vegetables, beef, and flavorings such as thyme, parsley, and chili peppers.