Soup

Germany

Rumfordsche suppe or Rumford&rsquo;s soup is a traditional soup originating from Munich and Bavaria. The soup was invented by Sir Benjamin Thompson (Count Rumford) around 1800, and it was intended for the poor and the prisoners. It usually consists of pearl barley, dried peas, potatoes, beer, and salt. The soup is slowly simmered until it thickens, and bread is then added before serving the soup. Although it&rsquo;s not considered tasty, Rumford&rsquo;s soup is palatable due to its long cooking time. Nowadays, the soup can sometimes be enjoyed at Oktoberfest&rsquo;s historical section that recreates the festival in its olden days. If desired, it can be seasoned with malt vinegar and garnished with chopped parsley.

Rumfordsche Suppe

China

Sabtuk is a traditional soup originating from Tibet. The soup is usually made with a combination of nettle tops, garlic, oil, salt, onions, leeks, and black pepper. The garlic is browned in oil and mixed with salt and onions. The mixture is cooked until the onions start to soften. The nettles are boiled, drained, and added to the wok along with boiling water. The soup is simmered for a few minutes and everything is then mashed with a wooden spoon over low heat. Sabtuk is served in bowls and it&rsquo;s typically garnished with chives or yogurt before serving. It&rsquo;s recommended to serve the soup with balep flatbread on the side.

Sabtuk

United States

Saimin is a traditional noodle soup that&rsquo;s considered the national dish of Hawaii. There are several variations on the dish, but it usually consists of thin noodles in clear broth with fish cakes, scallions, and often char siu pork or ham. Additional ingredients often include shrimp, poultry, and eggs. The noodle soup is always served hot and it&rsquo;s eaten at any time of day with a spoon or with chopsticks. The leftover dashi broth is drunk from the bowl. Saimin is a result of Hawaii&rsquo;s Chinese, Japanese, and Filipino culinary influences. Nowadays, the dish can also be bought in stores as a ready-mix instant package because it&rsquo;s considered the staple comfort food.

Saimin

Spain

Salmorejo is a refreshing Andalusian soup that is traditionally served cold. It is especially popular during the warm, summer days. The soup consists of pur&eacute;ed tomatoes, bread, garlic, oil, and vinegar. Thick and creamy, salmorejo is often garnished with ingredients such as hard-boiled eggs or Spanish ham. In some cases, it can be served as a tapa dish or as a sauce accompanying toasts or omelets.

Salmorejo

This refreshing, cold beetroot soup is a part of traditional Lithuanian cuisine. It consists of a creamy blend of pickled or boiled beetroots and tangy kefir or buttermilk, poured over grated cucumbers and hard-boiled eggs. The whole soup is generously seasoned with dill, and usually left to set until all the flavors are thoroughly combined. It is usually prepared in the summertime, and is best served chilled, preferably with potatoes on the side. It can be enjoyed as an appetizer or a light main course.

Šaltibarščiai

Samlar machu, meaning sour soup in Khmer, is a traditional dish made with meat, fish, or seafood and vegetables cooked in a sour broth base. The soup usually contains seasonal local vegetables and herbs such as Cambodian water spinach, shallots, scallions, tomatoes, kaffir lime leaves, slek kantrop, hot basil, cilantro, and lemongrass. There&rsquo;s also a version that calls for pineapples. Other key ingredients in this dish are minced prohok, a fermented fish sauce, and Cambodian kroeung, a type of curry, while the typical souring agents include krasaing fruit seeds, tamarind, or kaffir lime juice. Samlar machu is usually flavored with fish sauce, fried garlic, and chilis, and it is commonly eaten with jasmine rice for lunch. In Cambodia, the variations on this sour soup are limitless, and various vegetables and herbs can be used in its preparartion, depending on the region and the seasons.

Samlar machu

Samlor kako, also known as samlor korko is a traditional national dish, a spicy fish soup with various vegetables. In Khmer, samlor means soup, and korko means to mix or to stir, so it is a stirred, mixed soup cooked with an abundance of vegetables according to preference. Typically, pumpkin, papaya, green banana, eggplant, and long beans are used in preparing samlor korko, but any available vegetables will do. According to a local legend, the dish has been the king's favorite, and there used to be hundreds of vegetables and fruits in the popular soup. Fish meat is mixed with prohok, a fermented fish sauce, and then all the vegetables are added to the pot along with boiling water so the dish can be slowly cooked over moderate heat. Due to numerous ingredients used in the dish, it takes some time to prepare it, but the results are always worth it for the complex range of flavors the dish offers.

Samlor kako

Samusa is a traditional soup originating from Myanmar. It consists of a flaky samosa pastry that's dunked in a spicy lentil soup and served with shredded cabbage. Although there are many variations on the soup, it's usually prepared with a combination of lentils, black chickpeas, red chili peppers, onions, oil, cabbage, tamarind pulp, vegetable stock, garam masala spices, and coriander. When served, a samosa is dunked into the soup, which is additionally garnished with coriander, scallions, and lemon or lime wedges. The dish is often prepared and served at street food stalls throughout Myanmar.

Samusa

Sancochado is a robust Peruvian soup that was originally prepared with around ten different meats, but nowadays only one or two are used in its preparation. Besides meat, sancochido is made with a variety of vegetables such as potatoes, sweet potatoes, carrots, yucca, and cabbage. When served, the soup is typically accompanied by lime slices on the side, as well as several sauces such as salsa criolla, rocoto, or huancaina sauce. It is believed that sancochado was prepared in pre-Hispanic times, and was later influenced by the Madrilenian cuisine which came to the country with Spanish immigrants.

Sancochado

Served after most parties and also an ideal Sunday meal, sancocho is a Colombian chicken stew that can also be made with beef or pork. Originally from the El Valle region, it used to be made exclusively with hens. It is a hearty stew with the addition of potatoes, corn, and plantains. Traditionally, white rice, spicy aji sauce, and avocado slices are served on the side. The thick broth is very satiating and could easily feed a whole family, and what's best is that it can be cooked in just one pot. Some like to top the dish with fresh coriander, onions, and a squeeze of lime juice in order to enhance the flavors even further. Found throughout Latin America, its name stems from the Spanish word sancochar, which translates to parboil. Although the ingredients are basic, they all merge together to develop delicious flavors and aromas, and the best part just may be the corn &ndash; which has been soaking up all the flavors in its kernels.

Sancocho Colombiano

Sancocho Paname&ntilde;o is a traditional stew known for its rich and hearty flavor, typically made with chicken, specifically hen for its robust taste. The dish is simmered with a variety of root vegetables such as yuca (cassava), &ntilde;ame (a type of yam), and plantains, which contribute to its thick and comforting texture. Corn on the cob is also a common addition. The broth is flavored with onions, garlic, cilantro, and culantro (a herb similar to cilantro but with a stronger flavor), which are essential for achieving the authentic taste of this beloved dish. Sancocho is often served with white rice on the side and is celebrated as a cure for hangovers as well as a perfect meal for gathering family and friends.

Sancocho Panameño

Bosnia and Herzegovina

Sarajevska čorba is a traditional Bosnian soup originating from Sarajevo. The soup is usually made with a combination of veal, okra, butter, cream, carrots, parsley, onions, flour, egg yolks, lemon, salt, and pepper. The meat is cut into cubes and saut&eacute;ed in butter with chopped vegetables. Flour is added to the pan and the mixture is placed into a pot and covered with water. Okra, salt, and pepper are added to the pot and the soup is simmered for a while. Near the end of cooking, a mixture of egg yolks and cream is mixed into the soup and it's then removed from the heat. Sarajevska čorba is garnished with parsley and served with lemon wedges on the side.

Sarajevska čorba

Peru

Saralawa is a traditional soup originating from the region of Cusco. It is made with fava beans, potatoes, cornmeal, and herbs such as coriander, parsley, and huacatay. The creamy soup is one of the most consumed dishes in the region, and it is prepared throughout the year. When served, it should be piping hot, and only the uppermost layer of soup should be transferred from the big pot to the plate, without any stirring, as it will cause the soup to separate.

Saralawa

Malaysia

Closely related to other laksa varieties, Sarawak laksa is characterized by a subtle, mild flavor. Consisting of a flavorful chicken or shrimp-based broth that is seasoned with thick laksa paste, which sometimes includes more than twenty different ingredients, the soup is accompanied by vermicelli noodles, shredded omelet, cooked prawns, and shredded chicken. Spicy sambal and lime are traditionally served on the side. The origin of Sarawak laksa is still unclear, but it is believed that the dish appeared when Goh Lik Teck began to offer his noodle dish along Kuching&rsquo;s Carpenter Street in 1945. According to popular belief, the thick paste used in the dish was popularized by the Tan family from Kuching, somewhere between the 1960s and 1970s. Tan Yong Him experimented with herbs and spices to create a basic paste, which he later distributed under the brand name Swallow. The product was soon picked up by many vendors, who then included Sarawak laksa on their menus. Today, it is a signature dish of Sarawak and the city of Kuching.

Sarawak laksa

Satatsuri is a traditional soup originating from Georgia. This delicate soup is usually made with a combination of asparagus, onions, butter, eggs, salt, pepper, and herbs such as coriander, dill, and parsley. The onions are saut&eacute;ed in butter and added to a pot of boiling water where the asparagus pieces have been simmered until tender. The broth is seasoned with salt and pepper, while the eggs are beaten and carefully whisked into the soup. The eggs should slightly curdle. The herbs are chopped and stirred into the soup, and satatsuri is simmered for a few more minutes before it's served while still warm. This soup is traditionally made with the first spring asparagus.

Satatsuri

Sauerampfersuppe is a traditional soup originating from the southern parts of the country. The soup is usually made with a combination of sorrel, shallots, butter, flour, chicken stock, heavy cream, egg yolks, salt, and black pepper. The shallots and sorrel are saut&eacute;ed in butter until one is translucent and the other one slightly wilted. Flour is whisked in and cooked until beige, and it's then mixed with the stock. The mixture is simmered for a few minutes, the soup is pur&eacute;ed, and then reheated and removed from the heat. A mixture of egg yolks and heavy cream is stirred into the soup. Sauerampfersuppe is seasoned with salt and pepper and served piping hot.

Sauerampfersuppe

Indonesia

Sayur asem is a sweet and sour vegetable soup. Often referred to as tamarind soup, it is one of the favorite vegetable dishes in Indonesia. The entire dish is based on tamarind, an unusual plant commonly grown in Southeast Asia, which gives the dish a distinctive sour taste. Other traditional Indonesian ingredients in sayur asem include jackfruit, melinjo, long beans, bilimbi, pumpkin, corn, and chayote. Sayur asem originated among the Sundanese people residing in West Java. However, their original recipe for this traditional soup has been adapted across Indonesia. Employing the available ingredients, numerous different varieties of sayur asem have been created. Usually, these newly formed varieties were named after a region of their origin. This soup is extremely versatile and can be served as an appetizer, first course, or a side dish with the main meal. Most commonly it is served alongside rice, fried chicken, tempeh, tofu, and fried or salted fish. It is traditionally prepared during summer, when it is typically served warm.

Sayur asem

Sayur lodeh is a traditional dish made with vegetables stewed in coconut milk. Eggplant, jackfruit, melinjo, long beans, and carrots are the most common vegetables used in the dish. However, sayur lodeh is so versatile that any vegetable can be utilized. The spices can also be adjusted, but sayur lodeh should always be generously seasoned and spiced. The origin of sayur lodeh is the Indonesian island of Java, and it is traditionally served on slametan - Javanese feasts celebrating certain special occasions. From Java, the dish has spread throughout Indonesia, and it can be found in numerous traditional Indonesian restaurants or at hawker centers. It is commonly eaten alongside rice and sliced lontong rice cakes. The most frequent accompaniments include salted fish, chicken or beef, and spicy serundeng - a dish made with fried coconut flakes. Sayur lodeh is typically served as the main dish or an appetizer, and it is usually eaten warm. Although traditionally an Indonesian dish, it is also frequently prepared in Singapore and Malaysia.

Sayur lodeh

Italy

Scattone is a unique Italian soup originating from Molise. It's made with a combination of water from cooking pasta, red wine, and a pinch of pepper or a chopped diavolillo chili pepper. The pasta variety that's cooked in the water for this soup should be sagne or taccozze, and the water is poured into a separate cup once the pasta is about half cooked. Red wine is then added to the cup, along with a pinch of pepper. The soup is always served piping hot. The red wine used for the soup should preferably be Molise's Tintilia wine. Scattone was invented as a simple relief against winter chills, and nowadays it even has its own festival called La Sagra dello Scattone, held each year in August in the towns of Bagnoli del Trigno and Torella del Sannio.

Scattone

Schn&uuml;sch is a traditional stew or vegetable stew originating from the northern parts of the country. It&rsquo;s made with a combination of carrots, potatoes, kohlrabi, green beans, peas, stock, parsley, milk, flour, sweet cream, salt, and pepper. The stew is simmered until all the ingredients have become tender, but still slightly firm to the bite and not falling apart. Schn&uuml;sch is traditionally sprinkled with chopped parsley and served with slices of raw ham.