Soup

Italy

Bieta in brodo is a traditional soup originating from the region of Calabria. The soup is made with a combination of Swiss chard, chicken broth, ricotta salata, and eggs. The Swiss chard is chopped and cooked in chicken broth until tender, and the heat is then turned down low. The eggs are added to the pot, and they shouldn't break nor poach, but coagulate. Once done, the soup is poured into bowls and topped with generous amounts of crumbled ricotta salata cheese. This is the simple version of bieta in brodo, but the soup can also be enriched with carrots, parsley, celery, and onions. It's recommended to pair the dish with a glass of white wine such as Trebbiano d'Abruzzo.

Bieta in brodo

Bihun sup is a traditional noodle soup originating from Malaysia. The dish consists of beef broth, rice vermicelli noodles, and sambal chili paste. The broth is usually made with a combination of beef, ginger, garlic, shallots, cloves, star anise, cinnamon, and salt. The rice vermicelli are mixed with turmeric, soaked, drained, and boiled. The beef is shredded, topped with the noodles, garnished with scallions and coriander, and all of the ingredients are then covered with the hot broth and sambal before bihun sup is ready for consumption.

Bihun sup

France

Billy bi is a traditional and elegant French soup that&rsquo;s believed to have originated in Maxim&rsquo;s restaurant in Paris. The soup is made with mussels, onions, wine, and cream as the main ingredients. The broth is made with a combination of scrubbed mussels, onions, shallots, butter, parsley, bay leaves, white wine, salt, and pepper. Once the mussels open and the alcohol evaporates, the broth is strained, and the mussel meat is set aside. The broth is once again gently heated and mixed with the cream, and sometimes egg yolks &ndash; with continuous whisking, and if the soup&rsquo;s too hot, the egg will cook into unappetizing strands. The silky smooth soup is served hot, either on its own or with the mussels.

Billi bi

Blomk&aring;lsuppe is a traditional cauliflower soup. Although there are many variations, the soup is usually made with a combination of cauliflower florets, meat stock, egg yolks, salt, white pepper, cream, butter, onions, flour, and nutmeg. The cauliflower is boiled in salted water and one half is divided into florets and set aside. The rest is cooked until mushy and blended with a bit of water until the combination turns into a smooth sauce. The onions are saut&eacute;ed in butter and mixed with flour, stock, and cauliflower sauce. The soup is brought to a boil while being stirred, and a mixture of egg yolks, cream, nutmeg, and white pepper is then added to the soup while constantly stirring. The florets are placed into the pot, the soup is simmered for a bit more, and it's then served while still hot.

Blomkålsuppe

Bob chorba is a soup prepared with Bulgarian varieties of white and kidney beans, onions, peppers, tomatoes, carrots, and mint. Additional ingredients include bell peppers, paprika, potatoes, and meat, but the soup can be made with almost any available ingredient. Particularly popular is the bob chorba po manastirski, a monastery-style version of this soup that was prepared in many of Bulgarian monasteries and is completely vegetarian. This simple soup is one of Bulgaria's national dishes and its meatless version is traditionally served on Christmas Eve. Bob chorba is traditionally served hot in earthenware bowls, and it is recommended to garnish it with chopped parsley or grated cheese.

Bob chorba

Bonchi kora is a traditional dish originating from the islands of Aruba, Cura&ccedil;ao, and Bonaire. The soup consists of red kidney beans, corned beef, pork tail, onions, nutmeg, butter, garlic, and sugar. The meat is placed in water overnight in order to remove some of the salt. On the following morning, the meat is boiled until soft. The beans and garlic are boiled and mixed with the onions, nutmeg, and meat, then simmered with butter and sugar until everything is tender and fully cooked. Once done, bonchi kora is traditionally served with bread, rice, or funchi (local polenta). The dish is traditionally cooked on Mondays so that the leftovers can be enjoyed throughout the week.

Bonchi kora

United States

This rich, thick, and hearty soup is cooked in big batches in traditional booyah kettles, and made with meat bones, vegetables such as potatoes, carrots, and peas, and either beef, chicken or pork. Booyah is commonly prepared in the Upper Midwestern United States, and it is believed that the dish was invented in Northeastern Wisconsin by Walloon Belgian settlers. The name may have originated from the French word bouillir, meaning to boil, whereas today the word booyah refers both to the dish and a dining event&mdash;often community fundraisers. Making booyah requires both time and commitment since the dish is often cooked for up to two days, though it is well worth the effort when upwards of a hundred people may be served this flavorful, unique soup.

Booyah

Bordatino is a traditional Tuscan soup made with vegetables, beans, and cornmeal as the main ingredients. In the past, the soup used to be prepared on the ships, hence the name bordatino or zuppa di bordo, meaning boat soup. On the ships, it was typically accompanied by the catch of the day, but the soup soon spread to the countryside, where it was usually prepared only with vegetables. Nowadays, there are many versions of the soup &ndash; in Livorno, they sometimes add bacon, while in Pisa, there's nothing in the soup but vegetables. The usual ingredients include onions, celery, carrots, garlic, cabbage, cannellini beans, tomato paste, kale, and cornmeal.

Bordatino

Borleves is a traditional soup made with white wine, egg yolks, cloves, lemon juice, and sugar. When properly prepared, it should thicken during the cooking process, but the eggs mustn&rsquo;t curdle. Its flavor is best described as rich, tart, and sweet. The soup is especially popular during the festive Christmas season.

Borleves

Even though its name is derived from the Slavic borscht, the Romanian borș refers to an entirely different dish and has no connection to the clear beetroot soup that is commonly prepared in Eastern European countries. It belongs to a vast group of Romanian dishes classified as ciorbă, which include various soups with added sour ingredients such as sauerkraut or lemon juice. Borș is unique for its usage of the eponymous ingredient &ndash; a liquid created with fermented wheat or barley brans, giving the dish a distinctively sour and slightly pungent taste. As a soup, borș is highly versatile, and can employ numerous ingredients including various types of meat, vegetables, and fish. The most popular version of the soup contains minced pork meatballs, but in Romanian households, any ingredient that is at hand can be integrated into the dish. Often, the soup is accompanied with a handful of freshly chopped parsley and a dollop of sour cream.

Borș

The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and saut&eacute;ed vegetables. There are many variations - the broth can be made with beef, pork, chicken, or as a vegetarian version. The soup often includes fermented beetroot juice (kvas), and it is common to add meat, while typical vegetables include root vegetables and cabbage. The essential ingredient in every borsch is beetroot. It gives the dish its distinctive red color and a characteristic earthy flavor. The exact origin of this classic is difficult to trace &ndash; although it is predominately associated with Ukraine, as the country boasts the largest number of borsch varieties. Regardless of its origins, it is one of the favorite dishes across Central and Eastern Europe. For example, in Poland, there are several varieties, but the most popular version is barczsz with dumplings, which is served as a traditional Christmas Eve dish. Due to migration, the tradition of preparing borsch has long ago surpassed European borders, and is commonly found in Ukrainian restaurants across the world. In Ukraine, the dish is often served with savory yeasted buns called pampushki.

Borsch

Borș de miel is a traditional sour lamb soup. It consists of lamb meat or offal cooked with rice and chopped vegetables, usually carrots, onions, celery roots, parsnips, celeriac, and spring garlic. A typical spring dish, the soup is also enriched with a mixture of eggs and sour cream. It is usually seasoned with borș, but lemon juice or vinegar can be used as replacements. Traditionally prepared for Easter, the soup is usually topped with a handful of freshly chopped lovage and parsley, or tarragon in some regions. It is served hot with sour cream and hot peppers on the side.

Borș de miel

Bouillon is a hearty and slightly thick Haitian soup made with meat, epis, yams, kelp, cabbage, plantains, potatoes, scotch bonnet peppers, and celery. It is sometimes served with small dumplings which are made by rolling the flour into a small amount of broth. The name of the soup is derived from the French word bouillir, meaning to boil. It is recommended to serve bouillon piping hot, preferably on rainy days.

Bouillon soup

Bouneschlupp is a classic Luxembourgish soup made with green beans, potatoes, smoked bacon, and onions. Regional variations of this dish may include additional ingredients such as carrots, leeks, or celery. Metworst or other types of heavily spiced sausages may be added as well. Although bouneschlupp is considered a national dish of Luxembourg, it can also be found in the German state of Saarland, Lorraine (France), and the historical regions of Gaume and Arelerland in Belgium. It is traditionally served hot with potato pancakes called gromperekichelchen and (optionally) a dollop of sour cream on the side.

Bouneschlupp

Greece

This rustic Greek dish is prepared with a variety of mixed beans which are transformed into a hearty soup. The most common ingredients include a combination of lentils, beans, chickpeas, or fava beans, and the soup is usually seasoned with olive oil and lemon juice. The dish is traditionally associated with Cephalonia, but similar varieties are found throughout the country.

Bourbourelia

This traditional Greek dish couples pasta and various vegetables, all cooked in a flavorful tomato-based broth. The soup is easily adapted to preference and taste, and there are no strict rules to follow concerning the choice of vegetables or the level of spiciness. However, the soup should always be thick in consistency, and it is recommended to use any vegetables that are in season. Bourou-bourou is traditionally associated with the island of Corfu, and it is often compared to the famed Italian minestrone.

Bourou-bourou

Although it was originally considered a poor man&rsquo;s meal, this creamy potato soup known as bramboračka has become one of the classics of Czech cuisine. It appears in numerous variations, but mainly includes simple ingredients such as root vegetables, dried mushrooms, and various fresh or dried spices. These days, it can be found on the menus of many traditional Czech pubs, where it is mainly enjoyed as a satisfying starter that is often served in traditional bread bowls.

Bramboračka

Croatia

Braveća juha is a traditional soup originating from the Primorje region. The soup is usually made with a combination of bravetina (sheep&rsquo;s meat coming from sheep that are older than two years), onions, bay leaves, tomatoes, salt, black pepper, and root vegetables such as carrots and potatoes. The meat is washed, cut into pieces, and placed in a pot with the vegetables, seasonings, and water. The soup is simmered over low heat until everything is tender. If desired, thin noodles are added to the soup near the end of cooking for extra texture.

Braveća juha

Indonesia

Brenebon is a traditional soup with Dutch culinary influences. It's usually associated with the North Sulawesi Manado cuisine. The soup is made with a combination of kidney beans, garlic, scallions, shallots, pork hock, cloves, white pepper, nutmeg, and red chili peppers. Once prepared, brenebon is usually garnished with chopped scallions and fried shallots, and the soup is always served warm, ideally with steamed rice and the fiery sambal sauce on the side. It is believed that the soup is derived from the Dutch bruinebonensoep, with some Indonesian tweaks.

Brenebon

Bro&rsquo; brus&agrave; is a traditional soup originating from the Trento area. In local dialect, the name of the soup means burnt broth. It is made with a combination of water, white flour, and butter. In order to prepare it, flour and butter should be vigorously mixed, while water is added slowly until the concoction becomes a dark-colored cream. The soup is typically seasoned only with salt and pepper, but it can also be topped with grated cheese before serving. In Trentino cuisine, it is used as a remedy for stomach ache.