Soup

Germany

This traditional German blood soup has its origins in the northern parts of the country and is typically associated with the Schleswig-Holstein region. It was mainly prepared during pig slaughter, when fresh blood was collected and cooked with pork, vinegar, onions, and spices such as bay leaves, peppercorns, and cloves. Though it is rarely found on restaurant menus, it is considered a delicacy that usually comes served alongside potatoes or dumplings.

Schwarzsauer

Scotch broth is a hearty soup made with lamb meat, pearl barley, and an assortment of vegetables such as leeks, onions, carrots, and peas. Traditionally, the soup was especially popular on New Year's Day and on cold winter days. During those times, the meat would be removed and consumed separately, but today, Scotch broth is prepared as a one-pot meal. It is believed that the soup tastes even better if reheated the next day, when all of the flavors fully develop.

Scotch Broth

Just as the name says, Scotch oatmeal soup is a traditional soup originating from Scotland. There are variations from one cook to another, but it&rsquo;s usually prepared with a combination of cabbage strips, crushed tomatoes, chicken stock, milk, rolled oats, carrots, leeks, onions, oil, and salt. The vegetables are first cooked in a large pot until the cabbage and onions become translucent and slightly browned at the edges. The stock, milk, oats, tomatoes, and salt are mixed into the pot, and the soup is simmered until the vegetables and oats are fully cooked and the liquid has reduced. Once done, this healthy and nourishing soup is served hot in deep bowls.

Scotch Oatmeal Soup

Slovenia

&Scaron;elinka or &scaron;jelna is a Slovenian celery soup originating from the Vipava area. A long time ago, the soup was very popular, but now it has almost been forgotten. In the past, women used to prepare the soup for dinner, when it was served accompanied by potatoes or polenta. In order to prepare the soup, celery root should be diced and cooked with a piece of bacon until tender. It is then thickened by saut&eacute;eing a bit of flour in lard and adding it to the soup. The soup is seasoned with salt and pepper, then served in a large plate with polenta on the side.

Šelinka

United States

Served every day in the dining room of the United States Senate, Senate bean soup is a dish that dates back to the beginning of the 20th century. The soup is made with navy beans, onions, and ham hock, while the original version additionally included celery, mashed potatoes, parsley, and garlic.

Senate Bean Soup

Peru

Shambar is a traditional soup originating from the region of Trujillo. It is made with various types of beans, wheat, chickpeas, peas, and at least three different types of meat such as smoked pork, ham, pork skin, pork ears, beef, and chicken. It is typically seasoned with cumin, garlic, and hierba buena. The end result is a thick and nourishing soup filled with nutrients. Shambar is traditionally consumed only on Mondays in order to prepare the working people for the upcoming week.

Shambar

Sharba Libiya is often considered the national dish of Libya, and it is especially popular during Ramadan. Although there are versions made with chicken or fish, the traditional version of this aromatic soup is prepared with lamb and dried mint as the key ingredients. Apart from those, the soup consists of onions, tomatoes, olive oil, tomato paste, chopped parsley, tiny pasta, and chickpeas. It is heavily flavored with turmeric, red paprika, black pepper, cinnamon, cardamom, bay leaves, and shaiba leaves (also known as dagad phool in Indian cuisine). When served, sharba Libiya is typically paired with lemon wedges and tanoor bread on the side in order to make the dish even more satisfying and nourishing.

Sharba Libiya

Although the traditional sharba Libiya soup is made with lamb and mint, this variety, known as sharba Libiya bil dajaj wa alzatar is much lighter, prepared with chicken and thyme as the key ingredients. Apart from chicken and thyme, the soup is made with onions, tomatoes, tiny pasta, and flavorings such as parsley, cinnamon, bay leaves, cardamom, turmeric, and cloves. Served with lemon wedges and fresh bread on the side, this aromatic soup is a staple of every Iftar table during Ramadan.

Sharba Libiya bil dajaj wa alzatar

Sorrel soup or green borscht is a hearty, sour-flavored Ukrainian soup made with sorrel leaves, stock, butter, onions, sugar, lemon juice, sour cream, and beaten egg yolks. The soup is also popular in Russia and Belarus, and it can be served warm or chilled. Today, there are numerous versions of the soup throughout Eastern Europe, so cooks add different ingredients into it, such as spinach, carrots, potatoes, or beetroot. Serve green borscht with a dollop of sour cream and a slice of rye bread.

Shchavel Borsch

Shchi is a popular, traditional Russian soup made with sour cabbage, meat, mushrooms, flour, and seasonings. Originally, cabbage and meat such as beef, poultry, or pork were cooked separately, and smetana cream was added later as a garnish. The soup has been known since the 9th century, and over time, the ingredients have changed, so today the flour is not added to the dish, the spices are expanded with bay leaves and pepper, and meat is sometimes replaced by fish. Depending on the region, shchi may be called differently: if it's made with meat, it is called bogatye (rich), and if there is no meat, it is called pustye (empty) or bednye (poor). Shchi is traditionally served with a few slices of rye bread on the side.

Shchi

Shiitake dashi is a traditional type of dashi stock, prepared with shiitake mushrooms as the main ingredient. The stock is prepared by re-hydrating dried mushrooms in water. It&rsquo;s rarely used on its own &ndash; instead, it&rsquo;s combined with other types of dashi, or with kombu seaweed for a vegan-friendly version. Due to the fact that it&rsquo;s vegetarian and vegan friendly, the stock is often used by vegans and vegetarians when preparing Japanese dishes. It&rsquo;s recommended to use thick mushrooms with deep fissures on the cap because they have more flavor. The water should be cold when the mushrooms are soaking, and it&rsquo;s preferable to re-hydrate the mushrooms overnight for bringing out even more flavor.

Shiitake dashi

Shredded chicken noodles is a traditional dish originating from Singapore, where it&rsquo;s a hawker staple. The dish has many variations, but it&rsquo;s usually made with a combination of egg noodles, mushrooms, chicken, chicken stock, soy sauce, oyster sauce, Shaoxing wine, sugar, cornflour, and green leafy vegetables such as spinach. The chicken is cooked in the stock and set aside. The mushrooms, soy sauce, oyster sauce, wine, and sugar are added to the same pot and cooked with cornflour. The noodles and vegetables are cooked and added to the pot, along with shredded chicken. This noodle soup is served immediately, while piping hot.

Shredded Chicken Noodles

Shurabat al-farik or freekeh soup is a traditional dish made with freekeh as the main ingredient - a type of green wheat that&rsquo;s been dehydrated, roasted, sun-dried, and rubbed. The name of this grain means to rub or the rubbed one in Arabic, referring to the process of preparing the wheat rather than to a specific wheat variety, and it is the grain&rsquo;s distinctive aroma and flavor that lend the unique, smoky, earthy, and nutty notes to this specialty. To make the soup, freekeh is saut&eacute;ed alongside onions, and it's then simmered in meat stock (usually chicken stock) which is typically flavored with spices such as allspice, cardamom, cumin, black pepper, bay leaves, cloves, cinnamon, and garlic. The soup can be prepared with either coarse or finely cut freekeh, and it may (optionally) be enhanced with diced or shredded chicken and vegetables. This highly nutritious dish is typically eaten while it&rsquo;s still hot as a main course, and it&rsquo;s usually garnished with fresh parsley before serving. Freekeh soup is often accompanied by bread, olives, and lemon wedges on the side, while some like it with a dollop of sour cream or yogurt (such as laban) on top.

Shurabat al-farik

Poland

Siemieniotka is a very old Silesian hemp soup that has been traditionally served as a part of the Christmas Eve dinner in Silesian households for ages. Also known as konopiołka, from the Polish siemię konopne, meaning hemp seeds, this soup is prepared with boiled and crushed hemp seeds which are cooked with milk and butter. The process of obtaining hemp milk is time-consuming and laborious, and sometimes requires boiling the seeds several times. This regional dish is prepared only once a year and is typically accompanied by buckwheat or millet groats. With a mild and slightly bittersweet flavor, this hemp dish is one of the oldest dishes associated with Polish Wigilia.

Siemieniotka

Sinigang is a sour Filipino soup consisting of sampalok (fruits of the tamarind tree), water spinach, hot peppers, cabbage, broccoli, eggplant, diced tomatoes, sliced onions, ginger, garlic, green beans, fish sauce, and salt. The basic broth usually consists of rice washing, with the addition of a souring agent. Ingredients such as pork, fish, milkfish, shrimp, chicken, or beef may also be added to the soup. Sinigang is traditionally served piping hot as a main dish, with rice as its accompaniment. It's an often seen dish at special occasions such as birthdays or weddings, and over time, as the dish became more popular, there were new variations that used guava or raw mango instead of sampalok, and each region developed their own version of the popular soup. With its sour lightness perfectly matching the harsh tropical heat of the country, sinigang is a unique soup that is a true representative of Filipino cuisine.

Sinigang

This variety of sinigang - Filipino savory and sour soup - consists of various pork cuts that are simmered along tamarind fruit. Tomatoes, onions, garlic, okra, white radish, water spinach and green long peppers are also commonly used for this soup. There is also a similar dish in Malaysian cuisine called siniggang. A version of the pork sinigang is sinigang na miso, which uses the Japanese seasoning made from fermented rice and barley or soybeans. Nowadays, sinigang mix is available in supermarkets, but enjoying the dish made from scratch represents the full experience.

Sinigang na baboy

Sinigang na bangus is a popular Filipino dish known for its tangy and savory flavors. It features bangus (milkfish), which is simmered in a sour broth typically made from tamarind (sampalok), though other souring agents like green mangoes or calamansi can be used. The dish includes a variety of vegetables such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and tomatoes. The preparation begins with saut&eacute;ing onions and tomatoes to create a flavorful base. The bangus is then simmered with water and the souring agent until the fish is tender. Vegetables are added in stages, starting with those that take longer to cook, and the dish is seasoned with fish sauce (patis), salt, and pepper. The result is a comforting and hearty soup, perfectly balancing the sourness of the broth with the rich taste of the milkfish. Sinigang na bangus is typically served with steamed white rice.

Sinigang na bangus

Sinigang na manok is a variation of the traditional Filipino sinigang, featuring chicken as the main protein instead of the more common pork, shrimp, or fish. This dish is known for its tangy and savory broth, typically made sour using tamarind (sampalok), though other souring agents like green mangoes, calamansi, or vinegar can also be used. The chicken is cooked with a variety of vegetables, such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and sometimes gabi (taro root) to thicken the broth. The preparation involves saut&eacute;ing onions, garlic, and tomatoes, adding the chicken to cook until lightly browned, and then simmering the mixture in water with the souring agent until the chicken is tender. Vegetables are added in stages, and the dish is seasoned with fish sauce and salt. Typically served with steamed white rice, sinigang na manok offers a comforting, flavorful meal with a balance of tender chicken, tangy broth, and fresh vegetables.

Sinigang na manok

Thought to have originated in China, sishen soup is a traditional dish prepared with a mixture of herbs, pig stomach, and lean pork or pork spareribs that are simmered together in water or pork stock. The soup is believed to have its roots in the era of Emperor Qianlong when, according to one legend, a certain monk prescribed such herbal concoction to the Emperor&rsquo;s four ministers as a remedy. That is allegedly the reason why the soup was named the four minister soup or si chen tang, just to be misread as si shen tang while spreading to Taiwan. Initially, a blend of four herbs, namely Chinese wild yam (huai shan), white lotus seeds (lian zi), Euryale seeds (qian shi), and poria (fu ling), were used in the preparation of this soup with each of them having their own unique medicinal properties. Over the years, a plethora of variations of the traditional soup mix have emerged, with some using other types of herbs with similar medicinal properties, omitting the pork offal part, or even using different kinds of meat, such as chicken. A common home-cooked dish and a popular street food item, sishen soup can also be found in the form of packaged bags that are available at numerous Chinese supermarkets and herbal shops.

Sishen Soup

Şiveydiz is a traditional soup originating from Gaziantep. The soup is usually made with a combination of fresh green garlic, scallions, lamb, yogurt, chickpeas, butter, mint, chili flakes, salt, and pepper. The lamb and chickpeas are cooked in water, then mixed with the yogurt, onions, garlic, chili flakes, and seasonings. Once cooked, the soup is mixed with butter-saut&eacute;ed mint and served. The soup is often prepared in April and May, and it's believed that it helps cure the common cold.