Soup

Oksehalesuppe is a traditional oxtail soup. Although there are some variations, the soup is usually made with a combination of oxtails, margarine, bacon, celery, parsnip, carrots, tomatoes, onions, leeks, soy sauce, salt, peppercorns, marjoram, parsley, and cayenne pepper. The oxtails and bacon are browned in margarine and mixed with salt, peppercorns, marjoram, leeks, parsnips, and celery. The ingredients are covered with water and simmered for about 3 hours. Once strained, the broth is placed back in the pot and mixed with the carrots, celery, parsnip, leeks, meat, soy sauce, tomatoes, and cayenne pepper. The soup is sprinkled with chopped parsley before serving, and it's recommended to enjoy it with Jarlsberg cheese and a salad on the side.

Oksehalesuppe

Spain

Oliaigua is a traditional Balearic dish originating from Menorca. This simple soup is prepared by frying onions and garlic in a pan until transparent, then adding green peppers, tomatoes, and water. The soup is slowly simmered, but it mustn't come to a boil. Oliaigua is typically served with roasted stale bread on the side. The name of the soup is a reference to the combination of oil (oli) and water (aigua), and it was originally very popular among farmers, who ate it for breakfast. In the summer, the soup is eaten cold, and in the winter, it's eaten warm with onions, eggs, baked potatoes, or pickles.

Oliaigua

Olla de trigo is a traditional soup that&rsquo;s especially popular in Almeria. It&rsquo;s usually made with a combination of chickpeas, whole wheat, bacon, chorizo, morcilla, piment&oacute;n, hot chili peppers, fennel, and a slice of bread fried in olive oil. The chili peppers, piment&oacute;n, and fried bread are pounded with a pestle and added to the cooked ingredients in the pot. Once prepared, this soup is served in deep plates, and some people like to add a bit of vinegar to help their digestion. Olla de trigo is popular on cold days and during winter.

Olla de trigo

Onmyeon is a traditional warm noodle soup originating from South Korea. The noodle soup is usually made with a combination of beef, scallions, somyeon noodles, garlic, soy sauce, salt, oil, eggs, zucchini, and dried mushrooms. The broth is made by cooking beef, scallions, and garlic in water until the meat is tender. The beef is removed and cut into slices, the dried mushrooms are soaked in water, the scallions and garlic are discarded, while the broth is seasoned with soy sauce and salt. The eggs are whisked, fried, and cut into strips. The zucchini and mushrooms are fried in oil, and the noodles are cooked until soft. The noodles are topped with beef slices, garnished with eggs, zucchini, and mushrooms, and the broth is then poured over the ingredients to complete the noodle soup.

Onmyeon

Norway

&Oslash;rkdalssodd is a traditional soup originating from Orkdal in Tr&oslash;ndelag county. The soup is made with a combination of water, sliced lamb (breast or shoulder), rice, carrots, cabbage, salt, and minced onions. The meat is first placed into cold water, brought to a boil, and the impurities are skimmed off the surface before the water is seasoned with salt. The meat is simmered until tender, and the stock is then enriched with whole carrots, minced onions, and cabbage wedges. The combination is simmered until the rice becomes tender. The meat and vegetables are arranged on a serving platter, then served with the soup and boiled potatoes.

Ørkdalssodd

Ovdukh is a refreshing Azerbaijani cold soup made with yogurt, water, cucumbers, and spring onions. In order to prepare it, yogurt is combined with water that has been boiled, then left to cool. The concoction is then mixed with chopped cucumbers, spring onions, and herbs such as cilantro, dill, and purple basil. The soup can sometimes contain ground beef and chopped hard-boiled eggs, although the basic vegetarian version is much more popular. Ovdukh is especially popular on hot summer days.

Ovdukh

India

Pachi palusu is a traditional soup originating from the state of Telangana. The soup or light broth is prepared with tamarind as the main ingredient. Other ingredients include green chili peppers, coriander leaves, onions, water, mustard seeds, ghee or oil, cumin, split urad dal, dried red chili peppers, and Bengal gram. After frying the green chili peppers with the other spices and vegetables, water is added to the pot, followed by seasonings and tamarind water. The soup is shortly simmered, and it's then served hot and garnished with lots of coriander. Pachi pulusu was first prepared by farmers from Telangana who used tamarind to cool them off in the harsh heat of the arid land.

Pachi palusu

Indonesia

Pallubasa is a traditional dish originating from Makassar, South Sulawesi. It can be classified as a thick soup or a thin stew. It's made with a combination of beef or water buffalo meat and offal, along with the broth and various spices. The creamy broth is a result of the addition of saut&eacute;ed grated coconut to the dish. Once prepared, pallubasa is typically served with a big plate of rice and the fiery hot sambal sauce on the side.

Pallubasa

Palm nut soup is a West African soup made with either palm fruit or palm pulp and meat, fish, crayfish, vegetables, and seasonings, but ingredients vary depending on the country or region. The soup can be found in Ghana, Cameroon, Nigeria, and Ivory Coast, and each country has a different name for it. Some of the side dishes that are served with palm nut soup include fufu, omo tau, kwacoco (pur&eacute;ed and steamed cocoyams), rice, banku, and fonio.

Palm nut soup

Hungary

Pal&oacute;cleves is a traditional meat soup. It is made with lamb, mutton or pork, onions, garlic, paprika, potatoes, and flour. The soup is typically flavored with salt, pepper, bay leaves, and dill. When the vegetables are tender, sour cream is added into the soup in order to thicken it and to provide extra flavors. Pal&oacute;cleves is traditionally served in big bowls with an extra dollop of sour cream on top.

Palócleves

Pane cotto or pancotto is a traditional soup that spans almost every region in the country, but it's especially popular in Veneto. The name means cooked bread, referring to the key ingredient &ndash; stale bread. Other ingredients include fresh herbs, garlic, beans, water or stock, chili peppers, grated cheese, and vegetables such as zucchini, carrots, celery, and onions. This simple and comforting peasant dish was originally prepared only with stale bread cooked in water with garlic, but over time, as new ingredients such as tomatoes became available, the soup transformed, and nowadays it incorporates local staples such as seasonal vegetables and cheeses. Pancotto is served hot, and it's also good to eat for the next few days, whether cold or reheated.

Pane cotto

Italy

Pane del pastore is a traditional bread soup originating from Basilicata. The soup is usually made with a combination of stale bread, tomatoes, eggs, stock, bay leaves, oregano, olive oil, and salt. First, the stale bread is sliced and simmered in salted water with oregano, olive oil, tomatoes, and bay leaves. After a few minutes, the eggs are cracked into the pot. The eggs should remain whole and almost poached, so don't stir anything. The soup is then served in deep bowls &ndash; interestingly, there should be only a little bit of broth in each bowl, as most of the soup consists of bread and eggs.

Pane del pastore

China

Paomo, a specialty of the Shaanxi cuisine, is a stew consisting of steamed and leavened bread (m&oacute;) that is soaked in a simple mutton soup and typically eaten in the city of Xi'an. The invention of the dish is often ascribed to the Song Emperor Zhao Kuangyin, while the name of the stew, when translated from Chinese, reveals its main feature: soaked bread. Additions commonly include rice noodles and chopped greens, while a side of pickled garlic and sweet chili paste has a principal role in elevating the flavors of the dish. Depending on the type of meat used, there are two variations; yangrou paomo made with lamb, and niurou paomo made with beef. Traditionally, in restaurants, you will be asked first to chop up or tear the bread which is then taken back to the kitchen where the cook will assemble the stew and bring it back to you complete and served with condiments. The city of Xi'an is filled with specialized paomo restaurants, predominantly in the city's Muslim Quarter.

Paomo

Paparot is a traditional soup originating from the Friuli-Venezia Giulia region. It&rsquo;s made with a combination of spinach, butter, polenta (cornmeal), flour, garlic, nutmeg, and seasonings. In order to prepare it, the flour is stirred into melted butter and mixed with chopped garlic, salt, pepper, nutmeg, water, and cooked spinach. The soup is cooked for a short while, and when it starts to boil, the polenta is added to the pot. The combination is then cooked while stirring frequently. Once done, the soup is usually passed through a sieve and served warm. This hearty soup can be enriched with the addition of sausage meat or lard.

Paparot

Pappa al pomodoro is a thick Tuscan soup consisting of fresh tomatoes, bread, olive oil, basil, and garlic. The soup can be served warm or chilled. For the authentic version, only costoluto fiorentino tomatoes and pane toscano bread should be used in the dish. Although it has ancient origins, pappa al pomodoro was first popularized in 1911 by the publication of Il Giornalino di Gian Burrasca.

Pappa al pomodoro

Pappu charu is a traditional Andhra-style dal-based dish, similar to sambar but without sambar powder. It is a tangy, mildly spiced lentil soup made with toor dal (pigeon pea lentils), tamarind, and simple spices. Unlike sambar, which uses a spice blend, pappu charu relies on the natural flavors of lentils, tamarind, and basic tempering ingredients like mustard seeds, curry leaves, and red chilies. It is a staple dish in Andhra Pradesh and Telangana households, known for its light and comforting taste. The dish is usually served with steamed rice, ghee, and papad (appadam), making it a wholesome and satisfying meal. Pappu charu is often made when people want a simple dal with a thin, soupy consistency that is easy to digest and full of flavor.

Pappu charu

Parcha bozbash is a traditional meat dish originating from Azerbaijan. Although there are a few recipes, the dish is usually made with a combination of lamb shanks, potatoes, onions, chickpeas, saffron, mint, and salt. Tomatoes can be used as well, if desired. The lamb is seasoned with salt and boiled in water with the onions over low heat until the meat is tender. It is then placed into a pot with cooked chickpeas, potatoes, mint, and saffron. Broth is poured over the mixture, and the dish is cooked for a few minutes over low heat until done. Parcha bozbash is served warm on individual plates.

Parcha bozbash

This seafood specialty hails from northeastern Scotland, where most of the country's fishing fleet is based, which makes fish and seafood regular staples. Partan bree is essentially a traditional Scottish crab bisque whose name is derived from the Scots Gaelic word for crab - partan, and bree (lit. brew), a Scots term for soup, referring to the broth in which the crabs were cooked. This creamy, luscious Scottish crab soup is typically served garnished with fresh, finely chopped chives.

Partan Bree

Poland

Parzybroda is a traditional thick soup originating from Poland, and it's especially popular in Kielce. It's usually made with a combination of potatoes, cabbage, bacon, onions, bay leaves, caraway, oil, peppercorns, salt, and pepper. The cabbage is shredded, the potatoes peeled and sliced, and both are then cooked in water with peppercorns, caraway, and bay leaves. The onions and bacon are fried in oil, and the mixture is then stirred into mashed potatoes and cabbage. Parzybroda is seasoned with salt and pepper, and cream is added for additional flavor, if desired. This cabbage and potato soup is always served hot. In the past, it was served during harvests.

Parzybroda

Pasulj is a popular Serbian bean soup that is traditionally prepared with white beans. The beans are usually simmered with sausage, bacon, or ham, and vegetables such as onions and carrots. Paprika, bay leaves, and garlic are commonly used as seasonings in the soup. Pasulj is a typical representative of Serbian comfort food, and it is also very popular throughout the Balkans, especially in the neighboring countries. It is recommended to serve the dish with some crusty bread or sliced raw onions on the side.