Soup

Bosnia and Herzegovina

Vi&scaron;egradska čorba is a traditional Bosnian soup originating from Vi&scaron;egrad. The soup is usually made with a combination of lamb, onions, carrots, celery, flour, lemon juice or vinegar, parsley, bell peppers, tomato pur&eacute;e, bay leaves, salt, and pepper. The meat is cut into cubes and saut&eacute;ed in oil with the onions, carrots, and celery. Flour is added to the pan along with boiled bell peppers cut into cubes and black pepper. The ingredients are covered with water, seasoned with salt, and the soup is left to simmer. The okra is cooked in water and vinegar or lemon juice, drained, and added to the soup. Before serving, the soup is often garnished with a dollop of cream.

Višegradska čorba

Vori-vori (bori-bori) is a hearty Paraguayan soup filled with meat (usually beef or chicken), fluffy dumplings consisting of cornmeal and cheese, and vegetables such as carrots, celery, and onions. The soup is traditionally flavored with bay leaves, cloves, and parsley, while saffron gives it a rich golden color. Vori-vori is especially popular during the cold winter months, although it is sometimes also consumed during the summer. It is recommended to serve vori-vori warm, sprinkled with parsley and accompanied by grated parmesan cheese on the side. The soup is very rich in nutrients, and there are many varieties such as the one with the addition of grilled chicken pieces. The word vori means ball, referring to the cornflour balls found in it.

Vori-vori

Vospapour or vospabour is a hearty Armenian lentil soup. There are numerous versions of this soup; nevertheless, it is usually made with brown lentils cooked in water or broth with chickpeas, carrots, celery stalks, and coarse bulgur, simmered until all ingredients are tender and thoroughly cooked. The soup is typically flavored with a mixture of fried onions, mint, parsley, and cumin. Other variations of Armenian lentil soup contain interesting spices, including cayenne pepper and cinnamon, and ingredients such as tomatoes, eggplants, or even dried fruits, especially dried apricots, which are symbolic of this country and widely used in Armenian cuisine. In Armenia, lentil soup is often topped with freshly chopped herbs and a dollop of yogurt or sour cream, while some variations call for the addition of meat, such as lean hamburger or sirloin steak.

Vospapour

The famous American-Italian invention known as wedding soup gets its name from the Italian words minestra, meaning soup, and maritata which means married, referring to the delicious and harmonious union of flavors coming from meat and vegetables in a clear chicken broth. The meats of choice are typically meatballs or sausages, while the greens can be any variation of escarole, chard, cabbage, spinach, broccoli, rabe, chicory, endive, lettuce, or kale. Other variations of the classic Italian wedding soup may also include small pasta&mdash;most often of the tiny acini di pepe (lit. peppercorns) variety &mdash; but also long noodles, or sometimes even beans. In America, this soup is so popular that it has even been marketed in a canned variety under the name Chickarina.

Wedding Soup

United States

Williamsburg peanut soup is a traditional soup originating from Virginia. Although every area of the state has its own version of peanut soup, the Williamsburg version is usually made with a combination of ground peanuts, chicken broth, onions, celery, garlic, flour, tomatoes, Tabasco, Worcestershire sauce, peanut oil, salt, and pepper. The ground peanuts and chicken stock are blended into a smooth pur&eacute;e that is strained through a sieve into a bowl. The onions, celery, and garlic are saut&eacute;ed in oil and then mixed into a pur&eacute;e with chicken stock. The flour is mixed with water into a paste, the paste is added to the vegetable pur&eacute;e, and the mixture is simmered for a few minutes. The remaining stock, peanut mixture, tomato sauce, Tabasco, Worcestershire sauce, salt, and pepper are added to the pot, and the soup is cooked until it's velvety smooth and ready to be enjoyed.

Williamsburg Peanut Soup

Cheddar beer soup is a traditional soup originating from Wisconsin. The soup is usually made with a combination of cheddar cheese, beer, butter, onions, carrots, garlic, flour, milk, chicken stock, cornstarch, salt, and pepper. The onions, carrots, and garlic are saut&eacute;ed in butter and mixed with flour, milk, stock, and beer. The mixture is simmered over low heat until the carrots are tender. The cheese is grated, tossed with cornstarch, and whisked into the blended soup. It's seasoned with salt and pepper, and sometimes garnished with popcorn for a nice visual touch and extra texture. The soup is served immediately but it can also be refrigerated for up to three days.

Wisconsin Cheddar Beer Soup

Poland

Wodzionka is a traditional Silesian soup made with stale bread. The type of bread used is ideally a more dense and heavy one, such as sourdough bread, and it should be several days old. The bread is soaked in water or broth, and then melted pork fat, garlic, bay leaves, salt, and pepper are added to the pot. Butter and cream can also be used. It is said that this dish was traditionally enjoyed in autumn or winter, when milk was scarce.

Wodzionka

Often called the caviar of the East, bird nests are an exquisite delicacy found in many Asian cuisines. In places like Hong Kong, where the demand for bird nests often outweighs the supply, their price reaches up to $10,000 for a single kilogram! In China, consuming bird nests is a tradition dating back more than a thousand years, all the way to the Tang Dynasty era, circa 700 CE. Back then, bird nests were a delicacy reserved only for the aristocracy. It is believed that the famous Empress Wu Zetian - the only woman who ever ruled China - used to rely on anti-aging and restorative properties of the highly nutritious bird's nest soup, which was often found on the imperial menu. This peculiar dish is made from the nests of a few particular types of swiftlets, cave-dwelling birds indigenous to Southeastern Asia. However, these nests have nothing to do with twigs, grass, or mud - they are almost entirely made of swiftlets' saliva and resemble the so-called Chinese vermicelli, translucent cellophane noodles. In fact, swiftlets' nests are used as pasta, except they need to be soaked in cold water before being cooked in chicken stock. According to traditional Chinese medicine, bird's nest soup provides numerous health benefits. It aids digestion, strengthens the immune system, deeply nourishes the body, restores energy, boosts stamina, and invigorates one's qi - vital energy. Also, in some Asian cultures, bird's nest soup is considered to be a powerful aphrodisiac, which could quite possibly be its biggest selling point and the main reason why people are more than willing to pay up to $100 for a bowl of this Chinese superfood.

Yan Wo

Yayla &ccedil;orbası is one of the most popular Turkish soups, made with long grain white rice, butter, yogurt, egg yolks, mint, and red pepper flakes. Just like chicken soup, it is especially popular when fighting a cold due to the nutritious ingredients used in it. The soup is named after yaylalar &ndash; mountain meadows of northern Turkey, where the best-quality yogurt is produced. Creamy, light, and mild-flavored, yayla &ccedil;orbası is typically served hot, preferably with extra red pepper flakes on top.

Yayla çorbası

Canada

Yellow pea soup is a French-Canadian comfort food staple originating from Quebec. It was originally prepared by French Canadian settlers who had to make use of basic ingredients they brought with them from Europe, such as dried peas and salt pork. Nowadays, the most authentic version is prepared with yellow peas, salt park, and fresh herbs. After the soup has been cooked, pork is usually chopped and returned to the pot. Interestingly, there is also the commercial version of this soup, known as Habitant Pea Soup.

Yellow pea soup

China

Shark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the time of the Sung Dynasty who wanted to show off his power, wealth, and generosity to his guests. Because of that, preparing and serving this expensive dish is now considered a sign of respect. Today, the soup is a part of the Big 4, dishes that represent health and prosperity in Chinese culture, which are usually reserved for special occasions, the other three being abalone, sea cucumber, and fish maw. Shark fin soup is also a status symbol, with bowls of it ranging from $5 to $2,000, depending on the type of shark fin served in the soup. However, due to the shark finning process and the inhumane treatment of sharks which are finned alive and left in the ocean unable to swim or survive, shark fin soup is considered one of the major threats to the world's shark populations, and some organizations are still actively discouraging the consumption of this flavorful, yet controversial Chinese delicacy.

Yu chi geng

Yukgaejang is a spicy Korean soup consisting of shredded beef, preferably brisket, scallions, gosari (eagle fern), bean sprouts, leeks, or mushrooms. The soup is seasoned with chili paste, soy sauce, sesame oil, garlic, and chili flakes, while some versions may also include glass noodles. Yukgaejang is best served piping hot, with a bowl of rice on the side. The variation prepared with chicken is known as dakgaejang.

Yukgaejang

Arguably the most laborious Turkish soup and one of Gaziantep's favorites, yuvarlama &ccedil;orbası is made with spiced meatballs, chickpeas, yogurt broth, olive oil, and other optional ingredients. The soup is traditionally prepared for the three-day celebration of the fast-breaking Ramazan Bayramı, and it is served in virtually every Anatolian home. The preparation of this festive soup is a time-consuming process, and everyone is involved, as often both family members and neighbors get together to share the work and joy of rolling hundreds of tiny yuvarlama k&ouml;fte. These spiced meatballs are typically made with lean beef mince, and either rice or bulgur flour, but they can also be made without meat. K&ouml;fte are then steamed and, together with pre-cooked chickpeas, added to the warm s&uuml;zme or strained yogurt broth drizzled with minty olive oil. Yuvarlama soup can even include stewed chunks of beef, lamb, or chicken, and it is most often accompanied by rice pilaf, which altogether makes not only for quite a nutritious meal but also an amazing combination of different flavors and textures.

Yuvarlama çorbası

Zalewajka is a rustic Polish soup originating from Radomsko and dating back to the 19th century. The soup is made with a combination of garlic, potatoes, white sausages, bacon, onions, marjoram, bay leaves, dried mushrooms, butter, oil, flour, sour cream, and zurek &ndash; a mix of flour, salt, garlic, rye bread, and water. In the past, zalewajka was traditionally prepared for farmers working in the fields, but nowadays it's a hearty and nourishing soup prepared throughout the year. It's recommended to serve the soup with bread on the side.

Zalewajka

Zeama is a traditional soup that is also known as the ultimate hangover cure. It typically consists of homemade chicken broth that&rsquo;s prepared with a smaller whole chicken, water, thin homemade egg noodles (tăiței de casă), and a variety of finely chopped vegetables and herbs. The soup usually contains carrots, onions, sweet peppers, leeks, tomatoes, and potatoes, and it is typically flavored with pepper, salt, and a handful of aromatic herbs such as parsley, dill, thyme, lovage, or celery leaves. Traditionally, the broth is made sour with the addition of borș acru (fermented wheat bran juice), lemon juice, or zeamă de varză acră (sauerkraut juice). Zeama is enjoyed throughout the whole year, typically for lunch. It is often served with traditional Moldovan cornbread on the side, while other typical accompaniments include sour cream, hot peppers, and lemons.

Zeama

Croatia

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Zelena menestra is a traditional dish from the Dubrovnik region in Dalmatia, a mixed green soup with a variety of vegetables and meats. It was first mentioned in the late 15th century, as a specialty of the Konavle area. Zelena menestra typically includes a mix of green leafy vegetables such as kale, cabbage, Swiss chard, and sometimes other seasonal greens. Various meats are used, often including smoked pork, sausages, and cured meats like pancetta, with beef or lamb occasionally included. Potatoes are commonly added to give the soup more substance and texture. Additional ingredients like garlic, onions, and sometimes other root vegetables such as carrots and turnips may be included for extra flavor. The flavor profile of Zelena menestra is rich and hearty, combining the smokiness of the cured meats with the earthy flavors of the greens. It is seasoned simply, often with salt, pepper, and occasionally bay leaves or other herbs. The preparation of Zelena menestra involves blanching the greens first to reduce their bitterness. The meats are typically cooked separately, often simmered or boiled to release their flavors. The vegetables and meats are then combined and cooked together, allowing the flavors to meld. The soup is slow-cooked to ensure all ingredients are tender and flavorful. Zelena menestra is typically served as a main dish, and is particularly popular in colder months due to its warming and hearty nature.
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Zelena menestra

Zeleninov&aacute; pol&eacute;vka is a Czech vegetable soup that is usually served as a nutritious appetizer. This hearty dish has numerous varieties and can incorporate various root or leafy vegetables. Most commonly, it consists of diced or sliced carrots, celery, and potatoes, but it is easily adjusted to any taste. Next to vegetables, it can also incorporate thin pasta and egg or liver dumplings. Regardless of the varieties, this classic soup is a staple in many Czech households, and is often found on the menus of traditional restaurants.

Zeleninová polévka

Zelňačka is a traditional sauerkraut soup. Although there are numerous varieties of this Czech classic, most of them consist of sour cabbage, potatoes, cream, and traditional Czech smoked meat. Thick, filling, and generously spiced with caraway seeds and smoked paprika, this rustic soup can often be found on the menus of traditional Czech pubs. It is usually served with homemade bread on the side and can be enjoyed as a starter or a hearty main course.

Zelná polévka

G&agrave; bạn đen hầm thuốc bắc is a traditional and Chinese soup made with black chicken. Although the origins of the soup are in Jiangxi Province, it's extremely popular in the mountainous Vietnamese region of Sapa, where black chicken is one of the most unique animals in the area, characterized by its slightly tough meat that's sweet and aromatic. This herbal soup is made by cooking the black chicken in a double boiling process with numerous herbs such as bamboo shoots, ginger, lotus seeds, wild yam, berries, and dried scallops. Once prepared, the chicken soup is served immediately, while still hot, and the key attraction of this dish is its flavorful broth.

Zibu wu ji tang

Italy

Zimino di ceci is a traditional soup originating from Liguria. It's made with chickpeas, olive oil, celery, onions, garlic, dried mushrooms, plum tomatoes, and Swiss chard. The ingredients are saut&eacute;ed in olive oil, then the tomatoes, chard, and cooked chickpeas are added, while the cooking water from the chickpeas needs to be set aside for later. The saut&eacute;ed ingredients are combined with the other ingredients and the cooking water, and the soup is seasoned with salt. Zimino di ceci is typically served hot, and it's recommended to serve it over toasted bread.