Soup

Peas and dumpling soup is the official soup of The Bahamas. The ingredients usually include pigeon peas, ham, stewed tomatoes, and vegetables such as carrots, potatoes, bell peppers, and onions. Most chefs also add goat peppers, coconut milk, or even plantains. The dumplings are typically made with a combination of flour, salt, pepper, and milk, although some opt for coconut milk instead of regular milk. This soup is especially popular any time the temperature drops, and it is a staple at home kitchens, local restaurants, special events, and roadside eateries, where it is traditionally served in styrofoam cups and accompanied by johnnycakes.

Peas and Dumpling Soup

P&egrave;p&egrave; soup is a traditional soup with intense aromas, made with njansa nut as the main ingredient. It is also popular in Nigeria and throughout West Africa. A spicy nut known as njansa is the key ingredient in p&egrave;p&egrave; soup, acting as a thickener and giving the soup its signature flavors. Other ingredients include meat or fish, garlic, ginger, hot peppers, onions, and water. The soup can be served on its own or it can be paired with yams, rice, and plantains when served as a main dish.

Pèpè soup

Pepperpot soup is a classic Jamaican soup made with coconut milk, callaloo, okra, hot chili peppers, garlic, onions, and (optionally) meat such as pig's tails and salted beef. The soup is often enriched with flour dumplings. Before serving, the soup is seasoned with salt and black pepper, and it is often garnished with minced scotch bonnet peppers.

Pepperpot Soup

United States

Philadelphia pepper pot is a traditional thick and hearty soup made with tripe, veal, and vegetables. The complete list of ingredients is quite long, and follows: beef honeycomb tripe, butter, onions, celery, carrots, leeks, bell peppers, veal, macaroni or sp&auml;tzle, garlic, tomatoes, and potatoes. The dish is typically flavored with bay leaves, oregano, basil, thyme, black pepper, and salt. However, the ingredients may vary as there are many recipes for this comforting dish. Due to the fact that the soup is prepared with so many ingredients, it requires slow simmering for more than 2 hours. In the 19th century, this African/Caribbean dish was sold on the streets of Philadelphia, and it is believed that pepper pot came to the city with the influx of enslaved people.

Philadelphia Pepper Pot

Phở hải sản is a traditional variety of pho. This type of pho is made with seafood as the basic element. The broth is made from chicken bones and seafood, which give it a slightly sweet flavor. The ingredients used for phở hải sản usually include shrimp, clams, and squid, onions, noodles, mushrooms, and coriander. The broth is often flavored with spices such as cinnamon, star anise, cloves, and cardamom. Once prepared, the soup is ladled into a deep bowl while still piping hot, and it's then garnished with anything from lime wedges and sliced green onions to bean sprouts and sliced chili peppers.

Phở hải sản

Pinaattikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of spinach, butter, flour, milk, salt, sugar, white pepper, and hard-boiled eggs. The flour is cooked in butter and mixed with milk. The mixture is simmered and whisked until the mixture becomes thick. Spinach is added to the pot and more milk is added to the mixture, which is constantly stirred so that it doesn&rsquo;t stick to the bottom of the pot. The seasonings are added to the soup, and it&rsquo;s then served hot with boiled egg halves on top.

Pinaattikeitto

Philippines

Pinikpikan is a controversial dish originating from the Cordillera mountainous region in the Philippines. The soup consists of chicken and etag, which is cured and smoked meat that has been kept underground in earthen jars. What makes pinikpikan controversial is the way that the chicken is slaughtered &ndash; it is gently beaten to death with a stick in a ritual performed by local tribes. The chicken is beaten to keep the blood inside, and if properly done, it will not be bloody when cut. No bones should be broken during the beating and slicing process. However, the preparation method is in violation of the Philippine Animal Welfare Act of 1998. The chicken is combined with water, etag, and salt, and the concoction is then boiled until it&rsquo;s ready to be served.

Pinikpikan

Pira caldo is a Paraguayan soup prepared with a combination of vegetables, milk, soft white cheese, and a freshwater fish called surubi. The vegetables (bell peppers, leeks, celery, onions, carrots) are first cooked with the dish, and then milk and cheese are added in order to thicken the soup. Pira caldo is usually served as a standalone meal, not the first course because it stems from the time of war, when the people had to consume a whole day's worth of nutrients in just one meal. The word pira means fish, while caldo means broth, so this dish can be translated as fish broth.

Pira caldo

Croatia

Plućica na kiselo is a traditional dish that's usually connected with the county of Zagreb. The dish is usually made with a combination of pork lungs, potatoes, onions, oil, paprika powder, flour, bay leaves, vinegar, garlic, salt, and pepper. The lungs are boiled in salted water and cut into strips. The strips are added to the pan with saut&eacute;ed onions, paprika, flour, and garlic. The mixture is fried for a while, then mixed with the potatoes, vinegar, bay leaves, and seasonings. The dish is covered with water and simmered until the potatoes become tender. It is then served warm, often with slices of bread on the side.

Plućica na kiselo

Poliŭka is the general term for traditional soups in Belarus. The word soup was only borrowed by the country's nobility from the Germans around the 18th century, even though local recipes had been documented much earlier. Historically, a classic poliŭka would be made with fish (or mushrooms, during Lent), simmered in a broth with either barley or millet, kvass (fermented rye beverage), beet juice, or buttermilk. Nowadays, the recipe usually centers around different varieties of mushrooms that are simmered with potatoes, onions, carrots, fennel, and (optionally) squash or tomato pur&eacute;e. The soup is usually garnished with fresh dill and sour cream before serving.

Poliŭka

Australia

This quintessential Māori dish combines pork bones with a traditional green leafy vegetable called puha. With additional vegetables such as carrots, pumpkin, sweet yams, and potatoes, the ingredients are cooked in a pork-based broth and are traditionally enjoyed as a hearty, nourishing soup. The dish is often accompanied by bread or served alongside dumplings.

Pork and Puha

Spain

Porra Antequerana is a Spanish soup originating from the Malaga town called Antequera. Originally, the soup was served warm, and it was made with old bread, tomatoes, olive oil, garlic, vegetables, pieces of ham, hard-boiled eggs, and other ingredients the peasants had on hand. The ingredients were pur&eacute;ed into a soup using a mortar (porra) and pestle. Over time, the soup started to be served cold, usually as an appetizer or a tapa. Nowadays, there are many variations on porra Antequerana, with some recipes adding ingredients such as tuna on top of the soup.

Porra Antequerana

Warm and comforting, porrusalda is a traditional Basque soup made with vegetables such as carrots, potatoes, leeks, and onions. The soup is flavored with garlic and salt, while dried salt-cod is sometimes added to porrusalda in order to enhance its flavors. Although it is a Basque dish, the soup is more commonly consumed in other parts of Spain such as La Rioja and Castilla y Le&oacute;n. It is recommended to garnish this hearty soup with some chopped parsley before serving.

Porrusalda

Posna juha (lit. fasting soup) is a Croatian dish that is especially popular in the Sisak-Moslavina county. The soup is made with a combination of potatoes, carrots, leeks, oil, salt, and water &ndash; as the name suggests, the soup doesn&rsquo;t contain any meat because it is prepared during the fasting period. In order to prepare it, the vegetables should simply be washed and cut, then boiled with salt and oil over low heat. Even though this soup is mostly used for fasting, it can also be used for dieting purposes, as it is filled with vitamins and carbs.

Posna juha

Potage Parmentier is a traditional potato and leek soup that's usually served hot. It can be served as an appetizer, a side-dish alongside meat courses, or as a stand-alone afternoon snack. The soup consists of potatoes and leeks, or optionally onions, which are cooked and pur&eacute;ed until they develop a smooth, delicate consistency. Broccoli, asparagus, parsley, or parsnips can also be added to the mixture. In French cuisine, dishes labeled Parmentier will always have potatoes as their main ingredient. This is in reference to Antoine-Augustin Parmentier, the agronomist who made the potatoes popular in France. Potage Parmentier shares many similarities with another potato and leek soup, vichyssoise. The latter is said to have been created in the United States by a French chef, Louis Diat. Potage Parmentier may be enjoyed with croutons and a dash of cream.

Potage Parmentier

Potaje de berros is a traditional soup originating from the Canary Islands. The soup is usually made with a combination of onions, garlic, tomatoes, watercress, carrots, pumpkin, potatoes, corn, white beans, chicken stock, olive oil, and salt. The onions, garlic, and tomatoes are saut&eacute;ed in olive oil until soft. The carrots, pumpkin, potatoes, beans, and watercress are added to the pot, the mixture is covered with stock, and it&rsquo;s then simmered until the beans are soft. The soup is blended or pur&eacute;ed until smooth, seasoned with salt, garnished with boiled corn kernels and watercress leaves, and served hot. The dish was invented as a way to use up new ingredients from the Americas, such as corn and potatoes.

Potaje de berros

Potlikker or pot liquor is a traditional dish originating from the American South. It consists of a liquid that's leftover from a meal of field peas, collard greens, beans, pork, or other similar ingredients. The dish is usually served as a broth and it was a staple among the field hands of the South. Although the liquid can be seasoned with smoked turkey, it's believed that the best seasoning is a piece of salt fat pork. Potlikker is traditionally served with the rustic corn pone (or its close cousins cornbread and johnnycake) on the side, which is then dipped into the liquid.

Potlikker

Pozole is a soupy and aromatic one-bowl stew from Mexico, usually served to crowds on special occasions and celebrations such as Christmas, weddings, or birthdays. Its main ingredient is nixtamal or hominy - large, dried corn kernels that are pre-cooked in an alkaline solution in order to soften them. The process, known as nixtamalization, makes the solution foamy or potzolli in Nahuatl, which is how pozole got its name. Other ingredients in the dish include a variety of herbs, spices, and meat such as pork, chicken, or seafood, depending on the region. Usual garnishes include lettuce, onion, oregano, pepper, fried tortillas, and lemon, so that each guest can add something to the dish according to their preference. The dish has an extremely unusual history - it was invented in pre-Hispanic times and was used in ritual sacrifices, when corn and pieces of human flesh were offered to the gods. After the Spaniards' arrival, cannibalism was banned, and pork became the meat of choice because it tasted similar to human flesh. The Mesoamericans believed that the gods created people out of masa (cornmeal dough), so hominy corn remained in the dish. Pozole can be served in a red, white, or green broth, symbolizing the colors of Mexico's flag. It is also a well-known and popular cure for hangovers, especially in restaurants known as pozoler&iacute;as that specialize in it. In the state of Guerrero, pozole is especially beloved - at the moment, there are four versions of pozole in this Mexican state.

Pozole

Pozole is a soupy and aromatic Mexican stew that comes in three versions &ndash; red, white, and green, symbolizing the colors of the Mexican flag. Although there are many variations, the white version known as pozole blanco is usually made with a combination of pork, hominy, garlic, onions, and garnishes such as avocado slices, lime wedges, and diced onions. The onions, garlic, salt, and water are blended until smooth, and then mixed with the rest of the ingredients. The mixture is covered with water and simmered for a few hours until everything is fully cooked. The stew is served in individual bowls and it's usually garnished with avocado slices, lime wedges, and diced onions. White pozole is typically accompanied by chile de arbol sauce on the side, consisting of arbol chili peppers, garlic, vinegar, and salt.

Pozole blanco

Pozole is a soupy and aromatic Mexican stew that comes in three versions &ndash; red, white, and green, symbolizing the colors of the Mexican flag. Although there are many variations, pozole rojo or red pozole is usually made with a combination of pork, hominy, onions, garlic, bay leaves, salt, and a thick and spicy red sauce consisting of onions, garlic, salt, pepper, olive oil, ancho chili peppers, and guajillo chili peppers. The ingredients are covered with water, simmered until everything is fully cooked, and then mixed with the sauce and simmered for a few more minutes. The stew is served in individual bowls and it's usually garnished with lemon wedges, shredded lettuce, and sliced avocado.