Soup

Mexico

Sopa Poblano is a smoky Mexican soup originating from Puebla. It is made with roasted poblano chili peppers as key ingredients. Although there are a few versions of the soup, apart from poblano chilis, it is prepared with butter, onions, leeks, garlic, potatoes, chicken stock, and sour cream. Once prepared, the soup should be smooth in texture and served hot, ideally garnished with grated cheese and tortilla strips, although coriander and corn can be used instead.

Sopa Poblano

Tarascan pur&eacute;ed bean soup hails from the Mexican state of Michoac&aacute;n, home of the Tarascan or Pur&eacute;pecha people &mdash; one of the major pre-Columbian civilizations of Mesoamerica. Their culture flourished from 1100s to the early 1500s, but by the 1530, Pur&eacute;pecha people had succumbed to the Spanish conquistadors who eventually named them Tarascos, hence the name sopa Tarasca. Apart from the beans &mdash; which are usually cooked together with tomatoes in a simple chicken broth &mdash; this dish is a great source of both fresh and dried chili peppers, most of which are native to the New World like the smoked pasilla de Oaxaca, which imparts not only a delicate heat but also adds a nice smoky flavor to this hearty soup.

Sopa Tarasca

Peru

Sopa te&oacute;loga (lit. theologic soup) is a hearty Peruvian soup originating from Trujillo, where it has been prepared ever since the 1600s, when it was invented by Dominican monks. The soup consists of potatoes, tomatoes, white bread, milk, and sliced cheese. It can be additionally enriched with the addition of turkey and chicken meat. This nourishing delicacy is traditionally flavored with aromatic vegetables, herbs, and spices such as celery, leeks, garlic, salt, pepper, oregano, and yellow chili peppers.

Sopa teóloga

Indonesia

Sop buntut is a traditional soup originating from Indonesia. The soup is made with oxtail, oil, carrots, potatoes, and a huge number of spices such as cinnamon, cloves, nutmeg, white pepper, shallots, garlic, ginger, and onions. The combination is simmered for a few hours until the oxtails are fully cooked and have a tender consistency. The spice paste is saut&eacute;ed and it's added to the pot with carrots and potatoes, and the soup is simmered for a bit more until the vegetables are tender. Sop buntut is usually served with slices of scallions and tomatoes, and it's garnished with fried shallots. It's recommended to enjoy this oxtail soup with sambal, krupuk, and rice on the side.

Sop buntut

Spain

Sopeao is a variation on gazpacho that's prepared in Andalusia, particulary in the area of Sevilla. This cold soup is made with tomatoes, onions, garlic, bell peppers, stale bread, olive oil, salt, and vinegar. Hard-boiled eggs and tuna are often added to the soup in order to enhance the flavors and add more texture. Once prepared (usually in summer), the soup is served either in wide platters with pieces of tuna and hard-boiled eggs, or in individual plates. The soup is served with crusty bread that soaks up the creamy tomatoes, and the name of the dish is derived from the word sopear, meaning to soak up with bread. In Sevilla, during the spring fair, people sometimes also add lettuce, melon, and even pieces of rabbit or pigeon.

Sopeao

Sopi di pampuna is a flavorful pumpkin soup from Aruba that is commonly consumed throughout the Caribbean islands. Apart from pumpkin, other key ingredients in the soup are salted beef, heavy cream, cinnamon, Tabasco sauce, and vegetables such as onions, celery, leeks, and potatoes. The charasteristical deep orange color of sopi di pampuna is made by heating ruku seeds in hot oil, discarding them, and using the colored oil in the soup.

Sopi di pampuna

Soup kambing is a traditional meat soup that is consumed in Singapore, Indonesia, and Malaysia. It is primarily made with goat meat (often bone-in), although mutton or lamb can also be used, while some versions may contain various animal innards as well. The meat is typically simmered in water with vegetables, garlic, ginger, and spices such as coriander, cumin, cinnamon, cloves, black pepper, fennel, turmeric, and cardamom. Once cooked, the soup is usually topped with crispy fried shallots and fresh coriander, an ingredient that imbues the dish with flavor and gives it its signature yellowish-green hue. Rich and warming, the soup is usually accompanied by slices of white bread, roti canai, or roti Bengali on the side. Thought to have been invented by the Indian Muslim community, the soup is commonly sold at mamak hawker stalls.

Sop kambing

This hearty Maltese vegetable soup is incredibly versatile and can be prepared with various seasonal vegetables. It typically employs carrots, potatoes, kohlrabi, broad beans, celery, peas, or cabbage, but it is adaptable to preference and the availability of ingredients. Some varieties include ingredients such as poached eggs and the traditional ġbejna cheese. Depending on the choice of vegetables, soppa can be enjoyed throughout the year and is best served with sourdough bread on the side.

Soppa tal-armla

Sop saudara is a traditional meat soup that originates from the port city of Makassar, the capital of South Sulawesi province. It is typically prepared with diced beef shank, water, seasonings, shallots, garlic, and a variety of saut&eacute;ed spices such as ginger, galangal, lemongrass, coriander, cumin, cinnamon, nutmeg, orange or lime leaves, and candlenuts. Often compared to coto Makassar, a famous Makassar beef-based soup, sop saudara may also contain offal such as lungs and liver. The soup&rsquo;s name translates to brotherly soup, and it is believed to have been created in the late 1950s by a Makassar-based meat soup seller from Pangkep called Haji Dollahi. This specialty is usually enjoyed piping hot in bowls filled with bihun (rice vermicelli) and crispy paru goreng (fried lungs), and it is typically garnished with crispy fried onions. Other typical accompaniments include buras (rice cakes), perkedel kentang (potato cakes), sambal (Indonesian chili sauce), steamed white rice, milkfish, hard-boiled eggs, and lime or lemon slices.

Sop saudara

Throughout Indonesia, soto is known under various names such as the Makassar coto or the Pekalongan tauto. However, this traditional Indonesian soup is usually associated with the island of Java, where it is believed to have appeared in its original form. Nowadays there is no right way to prepare soto because the varieties are numerous and usually adapted to local cuisines. Although it is believed that soto was developed because of a strong Chinese influence in the country, it is more likely that the soup was created following common cooking traditions of the area and utilizing the ingredients which were available in abundance. This versatile dish also has a myriad of accompaniments such as stewed eggs, grilled offal, fried tofu, and either chili or soy sauce. Soto is regarded as comfort food, and it can be found everywhere in Indonesia - from local open-air eateries to high-end restaurants. This authentic Indonesian creation is also popular and commonly eaten in Malaysia, Singapore, and Brunei.

Soto

Soto ayam is possibly the most popular variation of the traditional Indonesian soto soup. This chicken-based version usually includes compressed rice cakes such as lontong, nasi himpit or ketupat, vermicelli or noodles, while turmeric gives it a specific yellow color. Other ingredients that may be used are onions and garlic, white or black pepper, ginger, cumin, lemongrass, coriander, and sometimes koya, a mixed prawn cracker and fried garlic powder. It is commonly served topped with boiled eggs, fried potato slices, Chinese celery leaves, and fried shallots. Sambal, a hot chili paste, krupuk, deep-fried crackers, or emping, traditional Indonesian chips may also be used as accompaniments to the dish.

Soto ayam

Soto babat is a traditional soup and a type of soto. It's usually made with a combination of beef tripe, scallions, ginger, garlic, shallots, turmeric, lemongrass, kaffir lime leaves, bay leaves, coriander, salt, sugar, and white pepper. The tripe is boiled, cut into pieces, then mixed with the fragrant and saut&eacute;ed spices and beef broth. The soup is simmered until everything is tender. Once done, soto babat is typically complemented with ingredients such as bean sprouts, sliced cabbage, lime juice, fried shallots, soy sauce, and glass noodles. The soup is sometimes served with rice and chili sauce on the side.

Soto babat

Soto Bandung is a traditional dish and a type of soto soup originating from Bandung. The soup is usually made with a combination of cubed beef, ginger, garlic, scallions, thinly sliced daikon, bay leaves, lemongrass, oil, sugar, salt, and white pepper. The ingredients are cooked in water until the beef becomes tender. The soup is then seasoned with salt, pepper, and sugar, and daikon is added to the pot near the end of cooking. Once prepared, soto Bandung is garnished with many ingredients such as soy beans, scallions, shallot flakes, and often a squeeze of kaffir lime.

Soto Bandung

Soto Betawi is a hearty beef soup consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander. When served, the soup is accompanied by different condiments that typically include tomatoes, scallions, sweet soy sauce, and emping crackers. Because of its name, it is believed that the dish originated in Jakarta among the Betawi people, and today it is one of the most popular dishes in the city, usually sold at various street stalls, restaurants, or hawker-style establishments. Soto Betawi is traditionally enjoyed with steamed rice and pickled acar on the side.

Soto Betawi

Soto ceker is a traditional soup and a type of soto. It's usually made with a combination of chicken feet and a clear yellowish broth spiced with shallots, garlic, galangal, lemongrass, ginger, bay leaves, and turmeric. The ingredients are simmered until everything is fully cooked and tender. The soup is then seasoned with salt, sugar, and white pepper. Before serving, it's complemented with rice noodles, celery, and cabbage. Soto ceker is often garnished with lime juice, soy sauce, and sambal, which are regularly served on the side. The soup can be bought from vendors at street stalls in Jakarta, Bali, Surabaya, and Bandung, among other places.

Soto ceker

Soto kaki is a traditional soup originating from Jakarta. The spicy soup is usually prepared with a combination of cow's trotters, cartilage, and tendons from cow's feet, coconut milk, potatoes, vermicelli noodles, krupuk, and various vegetables. It is believed that this type of soto soup originates from the Betawi people. Once done, soto kaki is typically served with steamed rice on the side. If desired, it can be enriched with yogurt, as there are many recipes for this spicy soup.

Soto kaki

As the name suggests, this traditional soto variety originated in Lamongan. It is mainly prepared with chicken cuts that are slowly simmered in broth, along with a spice paste that usually consists of lemongrass, coriander, caraways seeds, galangal, garlic, turmeric, and ginger. The chicken is then shredded, and the dish is typically served with noodles, cabbage, scallions, boiled eggs, prawn crackers, or other garnishes. Soto Lamongan can be served as a standard soup, but sometimes the main ingredients and the broth may be served in two separate bowls. The dish is typically accompanied by spicy sambal sauce and rice.

Soto Lamongan

This soto variety combines chicken or beef with a creamy broth that is enriched with coconut milk and a myriad of different spices and herbs such as galangal, turmeric, ginger, and coriander. The meat is cooked, then shredded and fried before it's doused in a flavorful broth. The dish is finished off with various condiments such as boiled eggs, fish cakes, prawn crackers, potato fritters, or fried shallots, while the rice is typically served on the side. As its name suggests, this soto variety hails from the city of Medan, where it's regarded as a signature dish and a highly sought-after regional delicacy.

Soto Medan

Soto Padang is a traditional soup and a type of soto originating from Padang. This soup consists of five parts &ndash; soup ingredients, spices for the stock, spice paste, chili sauce, and garnishes or accompaniments. The ingredients for the soup include beef, galangal, bay leaves, kaffir lime leaves, cloves, star anise, salt, sugar, and white pepper. The soup stock is made with garlic, coriander, salt, and white pepper. The spice paste consists of shallots, garlic, hot peppers, turmeric, and ginger, while the chili sauce is made with a combination of oil, shallots, salt, sugar, and ground hot peppers. The soup is simmered until everything is nice and tender, and it's then garnished or complemented with glass noodles, scallions, lime wedges, shallot flakes, and potato fritters known as perkedel kentang.

Soto Padang

Soto tangkar is a traditional soup and a type of soto. The soup is usually made with a combination of beef ribs, coconut milk, galangal, cinnamon, lemongrass, bay leaves, kaffir lime leaves, oil, water, and a spice paste consisting of shallots, garlic, hot peppers, candlenuts, turmeric, coriander, cumin, salt, and white pepper. The beef ribs are boiled in water, then mixed with the saut&eacute;ed and fragrant spices and water. The soup is slowly simmered until the meat becomes fully tender. The coconut milk is added near the end of cooking, and soto tangkar is then seasoned with salt and pepper. Before serving, the soup is often garnished with ingredients such as soy sauce, lime juice, tomatoes, and scallions.