Soup

Ash-e jo is a hearty Iranian soup which combines barley and various beans and lentils. It appears in numerous varieties and can be complemented with various vegetables, spices, and fresh herbs. Even though meat is easily incorporated into the soup, it is not a traditional ingredient used in the preparation of ash-e jo. The soup is characterized by its thick texture and a slightly sour taste provided by freshly squeezed lemon juice and barberries.

Ash-e jo

Asopao is a Puerto Rican dish that is best described as a cross between a soup and a stew. It always contains rice, and can be made with beef, pork, seafood, pigeon peas, or chicken &ndash; which is also the most popular and traditional version of asopao, called asopao de pollo, where the chicken is typically flavored with various spices and cooked with ham, peppers, onions, tomatoes, olives, and sausages. Due to the fact that asopao is usually very filling and flavorful, it can be found in numerous local restaurants and most households.

Asopao

Asopao de gandules is a variety of Puerto Rican asopao, made with pigeon peas as the key ingredient. They are typically combined with onions, ham, sofrito, chicken stock, rice, tomato sauce, and olive oil. The result is a hearty stew that is often enriched with plantain dumplings, when the dish is known as asopao de gandules con bolitas de platano. Chock-full of Hispanic ingredients, the stew is ready for consumption when thickened, and the rice is fully cooked. It is recommended to serve it warm, but it can also be reheated and enjoyed the next day.

Asopao de gandules

Aukstā zupa is a refreshing Latvian cold soup with an unusual, deep pink color. It is made with beets, cucumbers, kefir, hard-boiled eggs, and milk sausage. Greens such as dill and scallions are essential, and most people also enjoy the soup with a dash of vinegar. All of the ingredients are mixed together, seasoned with salt and pepper, and the soup is then left in the refrigerator until well-chilled. It's recommended to serve the soup with a few slices of dark bread on the side. Aukstā zupa is a seasonal dish, so it's practically impossible to find it in restaurants during winter, but most places have the soup on their menus in summer.

Aukstā zupa

Ghana

Ayoyo soup is a traditional West African soup, particularly popular in Northern Ghana. It is made from the leaves of the jute plant, also known as molokhia, which are known for their slimy, mucilaginous texture when cooked. This soup is commonly enjoyed with starchy accompaniments like tuo zaafi (a type of thick porridge made from maize or millet) or fufu. Ayoyo soup is often prepared with ingredients such as chopped jute leaves, onions, tomatoes, and various spices. It may include meat or fish, and is sometimes cooked with dawadawa (fermented locust beans) or smoked fish for added flavor. The slimy texture of the soup is similar to that of okra and is highly appreciated for its nutritional benefits, including being rich in vitamins, minerals, and dietary fiber.

Ayoyo

Germany

Badische Zwiebelsuppe is a traditional onion soup originating from Baden and influenced by neighboring France. It's usually made with a combination of thinly sliced onions, chicken stock, butter, flour, egg yolks, dry white wine, cream, salt, pepper, and chives. The onions are saut&eacute;ed in butter, then mixed with flour and cooked over low heat. The chicken broth is heated and added to the pan. The mixture is seasoned with salt and pepper and simmered before the egg yolks, wine, and cream are mixed into the soup while it's removed from the heat. It is then reheated for a few minutes, but not boiled, and served hot. This creamy onion soup is often garnished with chopped chives before serving.

Badische Zwiebelsuppe

Malaysia

Even though it is traditionally associated with Malaysia and Singapore, this hearty dish stems from the Chinese culinary tradition. In its simplest form, it consists of various pork cuts that are cooked in a flavorful broth which is seasoned with star anise, cinnamon, garlic, and fennel. It is commonly complemented with tofu puffs or mushrooms and usually comes served with several condiments. Among the numerous stories of its origin, the most probable claims that the Fujian immigrant Lee Boon Teh was the first who started selling the dish in Klang&mdash;a city that is recognized as the place where the authentic bak kut teh originated. However, the authenticity of this theory has been disputed by the Singaporeans, who also claim the dish as their original invention. Regardless of these conflicting theories, bak kut teh remains a classic dish which perfectly illustrates the rich culinary heritage of both countries.

Bak kut teh

Indonesia

As its name suggests, bakwan Malang is an Indonesian dish that originated in the city of Malang, and it is closely associated with bakso - another well-known Indonesian meatball soup. Both bakso and bakwan Malang derive from the Indonesian-Chinese culinary tradition, and since Indonesia is predominantly a Muslim country, the meatballs are usually made with beef or chicken. The two dishes share some similarities, but bakwan Malang is characterized by the addition of fried wontons (bakwan). Although it consists of common and inexpensive ingredients, the dish combines typical Indonesian flavors that are enjoyed both by locals and tourists.

Bakwan malang

Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various fufu dishes. The name of the dish is derived from two words: ofe, meaning soup or stew, and akwu, meaning palm fruit. There are many variations of this soup, and is known under different names. For example, the Urhobo ethnic group of Delta State in the Niger Delta of Nigeria calls this soup oghwo amiedi, and they typically serve it with a cassava paste usi; the Isoko ethnic group calls it izuwo ibiedi; and in eastern Nigeria, banga soup goes by the name ofe akwu, where it's served with rice and yam.

Banga Soup

Vietnam

B&aacute;nh canh hến nước cốt dừa is a traditional dish originating from Ben Tre in the Mekong Delta. This rice noodle soup is made with baby clams in coconut milk broth. The baby clams are called hến, and they&rsquo;re harvested from the Co Chien river. Their texture is thick and crunchy, while the flavor is sweet. The clams are first soaked in rice water, then simmered in water in order to release the intestines. Once cooked, these baby clams are stir-fried with onions, garlic, and seasonings. The leftover water is mixed with coconut juice, coconut milk, and seasonings in order to create a broth. When the broth is done, it&rsquo;s mixed with b&aacute;nh canh noodles, stir-fried baby clams, salt, pepper, and local herbs. If properly prepared, this noodle soup should be fragrant, buttery, savory, and sweet.

Bánh canh hến nước cốt dừa

Bantan is a traditional soup that is often used as a hangover cure. It consists of water, chopped spring onions, pieces of meat (typically lamb), and wheat flour, which is made into dough crumbs. Although the soup is usually garnished with chopped spring onions, various herbs and spices are also common. Bantan is often compared to Korean beef porridge due to its creamy, thick, and soft texture.

Bantan

Borscht is a popular beet soup found in many Central and Eastern European countries. Although the most common Polish version is a thick borscht prepared with beetroot and various root vegetables, the unique Polish version comes in the form of a clear strained broth. This dish is known as barszcz czysty czerwony and its base is usually fermented beet juice, also known as kvass, or stock that includes beetroot juice together with lemon juice or vinegar. The broth is strained and it can be served cold or warm, as well as in bowls or mugs. A typical combination is to serve the soup together with small filled dumplings called uszka. This combination stems from Jewish tradition since the dish was traditionally served on Sukkot, a Jewish holiday celebrated on the 15th day of the seventh month, Tishrei.

Barszcz czysty czerwony

Switzerland

Basel's signature dish is a hearty, flavorful soup made with browned flour, beef stock, onions, and sometimes red wine. Basler mehlsuppe is usually seasoned with peppercorns, cloves, nutmeg or allspice, and served topped with a generous grating of Swiss cheese such as Sbrinz or Gruy&egrave;re. Traditionally, the soup is a must-have at Basel Carnival, which is officially launched with a serving of it at precisely 4:00 AM on the first Monday after Ash Wednesday. Being a national favorite, mehlsuppe is also widely available throughout the year, not just in Basel, but across Switzerland.

Basler Mehlsuppe

Bayerische brezensuppe is a traditional Bavarian soup made with pretzels (brezen in German), which are known for their distinct twisted shape and savory taste. The soup is typically prepared by boiling pretzels in broth until they are soft. It may also include other ingredients for added flavor, like onions, garlic, various herbs, and spices. The soup is often blended to a creamy consistency before serving.

Bayerische Brezensuppe

Italy

Bazzoffia is a traditional soup originating from Lazio, particularly the villages of Sezze and Priverno. This peasant dish is prepared in spring and summer and it's made with a combination of peas, beans, artichokes, lemon, lettuce, onions, stale bread, olive oil, eggs, pecorino cheese, salt, and pepper. The soup is covered and cooked over low heat until all the vegetables become tender and fully cooked. When served, the bread slices are divided among bowls, an egg is broken over each slice, and the hot soup is ladled over the top. All that' s left is to grate some pecorino over each bowl and bazzoffia is ready to be enjoyed.

Bazzoffia

Begova čorba (lit. bey&rsquo;s soup) is a Bosnian chicken soup that is traditionally served as a warm appetizer. The main ingredients are chicken and okra, which is said to act as an aphrodisiac, but the soup also includes various root vegetables and is thickened with sour cream and eggs. It is typically prepared for national holidays and festive occasions, but it is also a staple of traditional Bosnian restaurants.

Begova čorba

Bela čorba is a traditional soup that's popular in Serbia. It's made with a combination of chicken breast meat (locally called belo meso), eggs, potatoes, onions, flour, carrots, parsley, and seasonings. Some versions also include a scoop of sour cream that's added to the plate when the dish is served. This soup is traditionally eaten as a first course, but during the summer it can also be served as the main course for lunch. If it's prepared as the main course, the dish will contain more potatoes and it will usually be served with a fresh cabbage salad on the side. The name of the dish is a reference to the dominant color of its ingredients, white. Interestingly, if white vinegar is added to the soup, it's called kisela čorba (sour soup), a traditional hangover remedy.

Bela čorba

Croatia

Bela juha or white soup is a traditional dish originating from the northern parts of Croatia. It is especially popular in the are around Novi Marof. The soup is made with a combination of milk, cream, corn flour, and salt. It is quite simple to prepare bela juha &ndash; all ingredients should simply be combined and slowly boiled while stirring the concoction the whole time. After a few minutes, it is ready to be served, traditionally with fried cubes of bread or with a few slices of fresh bread on the side. The soup is typically prepared on weekends before Easter, when the whole family gathers around the kitchen table.

Bela juha

Bibbelchesbohnesupp is a traditional green bean soup originating from Saarland. The soup is usually made with a combination of green beans, bacon, onions, potatoes, vegetable stock, savory, sour cream, parsley, salt, and black pepper. The bacon is cut into strips and saut&eacute;ed over medium heat. The onions are added to the pan and saut&eacute;ed until translucent, followed by the beans, potatoes, stock, savory, and water. The soup is simmered over low heat, and the savory is then removed. Half of the soup is pur&eacute;ed and mixed with sour cream, then placed back into the pan. The soup is reheated, seasoned with salt and pepper, garnished with parsley, and served piping hot.

Bibbelchesbohnesupp

As the name suggests, beer is the main ingredient of this traditional German soup that has been widely enjoyed in medieval and early modern Europe. There are numerous variations of this specialty, but it is typically made by combining light or dark beer with various other ingredients such as meat broth, water, flour, egg yolks, milk, cream, butter, and stale bread, and then simmering the mixture until it develops a thick and creamy consistency. The soup is usually seasoned with salt and pepper, but sugar, honey, or aromatic spices such as cinnamon and caraway seeds can also be added for extra flavor. Some versions call for the addition of vegetables or cheese for a more filling meal. Interestingly, in the past, beer soup used to be a typical breakfast for the nobility, but it was also commonly prepared in numerous rural households.