Soup

This colorful vegetable soup is a staple Hungarian dish that is prepared with various fresh vegetables, water or broth, and different spices and herbs. Any seasonal vegetables can be used, but the soup usually abounds in carrots, onions, peas, long beans, cauliflower, and peppers. It is often complemented by dumplings or various pasta types, and can be served either as an appetizer or a light main course.

Zöldségleves

Zōsui is a Japanese rice soup characterized by its thin consistency. It is made with rice, water, and additional ingredients such as meat or vegetables. The soup is commonly flavored with soy sauce or miso. Zōsui is believed to be an ideal soup for curing colds, so it is mostly served during winter. In the past, it provided a great way to use all of the unwanted ingredients, so the cooks started reusing cold rice by combining it with miso soup, and the healthy zōsui soup was born. Today, cooks often use the stock left from Nabe hotpot, because when all the meat and vegetables are gone, what is left is a flavorful broth that pairs ideally with rice for the creation of a new zōsui dish.

Zōsui

A close relative to the more famous barszcz or borscht, zupa buraczkowa is a traditional beet soup with a refreshing flavor. Unlike barszcz, which the Polish enjoy as a clear strained soup, this hearty variety is packed with various diced vegetables such as carrots, celery, and potatoes. It is occasionally blended with cream and usually spiced with allspice seasoning, bay leaves, and freshly chopped dill. This thick, nutritious soup is usually served warm and can be enjoyed as a hearty appetizer or a light main course.

Zupa buraczkowa

Zupa cytrynowa is a traditional lemon soup originating from Poland. The soup is usually made with a combination of lemons, vegetable stock, rice, egg yolks, salt, and pepper. The rice is cooked in stock until soft. The lemon is peeled, thinly sliced, and added to the pot with some salt. The egg yolks are whisked with lemon juice, and if desired, a bit of sour cream for creamier results. The egg and lemon mixture is stirred into the soup slowly, and the soup is then cooked over low heat for a few minutes. Before serving, zupa cytrynowa is seasoned with salt and black pepper to taste.

Zupa cytrynowa

Versatile vegetable soups are staples of traditional Polish cuisine. They are prepared with meat or vegetable broths, various vegetables such as carrots, potatoes, peas, or cauliflower, and they are occasionally thickened with cream to provide a richer, heavier texture. Generously seasoned with fresh dill and served alongside buttered bread, these vegetable soups are usually enjoyed as a hearty appetizer or a nutritious main course.

Zupa jarzynowa

Traditional Polish cucumber soup consists of grated pickled cucumbers, diced potatoes, a variety of root vegetables, and numerous fresh herbs and spices. The soup is usually blended with a flavorful meat broth, and it is sometimes thickened with flour and sour cream. It is recommended to serve the soup hot alongside buttered slices of rye bread.

Zupa ogórkowa

This flavorful tomato soup is one of the classic dishes of traditional Polish cuisine. It is usually prepared with a combination of fresh tomatoes or tomato paste and various meat or vegetable broths. Often seasoned with fresh herbs and spices, this hearty soup is usually combined with pasta, rice, or traditional dumplings known as kluski. The soup is always served hot, and it is traditionally enjoyed as a filling appetizer.

Zupa pomidorowa

This flavorful sorrel soup is a comforting dish that is prepared and consumed throughout Poland and many Eastern European countries. It is usually prepared with fresh sorrel that is gently cooked in meat or vegetable broths and thickened with egg yolks, flour, or sour cream. This hearty summer dish can also incorporate various root vegetables, and traditional Polish cuisine suggests serving it with sliced hard-boiled eggs. Although it can be enjoyed as a warm appetizer, it is usually consumed as the main course accompanied by toasted bread on the side.

Zupa szczawiowa

Zupa ziemniaczana is a traditional potato soup originating from Poland. The soup is usually made with a combination of potatoes, chicken or vegetable stock, onions, leeks, garlic, olive oil, salt, pepper, and herbs such as chives, thyme, and bay leaves. The onions and leeks are chopped and fried in olive oil with diced garlic. The potatoes are cut into cubes, and then added to the pot with the herbs and seasonings once the onions and leeks are browned. The mixture is covered with stock and simmered over low heat until the potatoes are tender. Once cooled, the soup is blended until smooth and then seasoned with salt and pepper to taste before serving.

Zupa ziemniaczana

Italy

Zuppa alla Canavese is a traditional winter dish originating from Canavese in Piemonte. Although there are many recipes, this soup is usually made with a combination of bread, cabbage, butter, meat stock, Parmigiano-Reggiano cheese (or Fontina), salt, and black pepper. The bread is cut into slices, while the cabbage leaves are cut into large pieces. Butter is melted in a baking dish, and a layer of bread slices is arranged on the bottom. Cabbage leaves, salt, black pepper, butter, and grated cheese are added next. The layering process is repeated until the ingredients are used up, and the meat stock is poured over the dish. Zuppa alla Canavese is baked in the oven, and when most of the stock has been absorbed, this bread-and-cabbage soup is ready to be enjoyed.

Zuppa alla Canavese

Zuppa alla ueca is a traditional soup originating from the Aosta Valley. This baked vegetable soup is usually made with a combination of sliced black bread, fontina cheese, garlic, potatoes, carrots, onions, zucchini, barley, pancetta, olive oil, basil, and parsley. The vegetables are chopped and simmered in salted water. The barley is cooked with the pancetta until tender, and both are added to the soup. The mixture is placed into a baking dish, covered with toasted bread, olive oil, and fontina cheese. Everything is topped with minced parsley, garlic, and basil, and the soup is baked until the cheese melts and turns golden. Zuppa alla ueca is always served warm.

Zuppa alla ueca

This hearty soup from Aosta Valley, a mountainous region in northwestern Italy, is a perfect dish for warming up on cold winter days. Once cooked, this hearty soup made with Alpine butter, olive oil, cabbage, and meat or vegetable stock is poured in oven-proof bowls, then topped with a slice of hearty homemade bread and a layer of the famous local Fontina cheese. The bowls are placed in the oven and baked until the cheese melts and turns golden-brown. Zuppa alla Valdostana is best served hot, drizzled with extra-virgin olive oil, then sprinkled with grated parmesan and freshly ground black pepper.

Zuppa alla Valdostana

Zuppa crema di piselli is a traditional soup made with fresh green peas as key ingredients. Other ingredients include onions, ham, celery, water, butter, and milk. The onions are chopped and browned in butter, followed by the celery and chopped ham. After a few minutes, the peas are added to the pot and coated in butter before the water is poured into the pot. The soup is simmered until the peas are fully cooked, and it's then passed through a food mill. When the soup is heated up, milk is added to the combination and zuppa crema di piselli is ready to be enjoyed.

Zuppa crema di piselli

Zuppa del monaco is a traditional chicory soup originating from Basilicata. The soup is usually made with a combination of chicory, chicken stock, diced lard, onions, grated pecorino, and olive oil. The chicory is boiled in the stock and strained, while the liquid is reserved. The lard and onions are saut&eacute;ed in olive oil, and the chopped chicory is then added to the pot along with the cooking liquid. The hot soup is usually served from a tureen, and it's sprinkled with grated pecorino before consumption.

Zuppa del monaco

Zuppa di mele e fagioli is a traditional soup originating from Trentino-Alto Adige. It's usually made with a combination of cannellini beans, firm cooking apples (Golden Delicious should be fine), cinnamon, butter, cloves, bay leaves, salt, and lemon zest. The beans are boiled with bay leaves until fully cooked but not mushy. The apple slices are cooked in butter with the cloves, and they're then mixed with the beans and all the other ingredients in water. The soup is simmered until the apples become soft. Before serving, a bit of butter is stirred in the soup. This soup is unusual for its region because it's vegetarian and light, and Trentino-Alto Adige is renowned for the heartiness of its soups.

Zuppa de mele e fagioli

Zuppa di asparagi is a traditional asparagus soup originating from Calabria. The soup is usually made with a combination of asparagus, beef stock, beaten eggs, olive oil, garlic, pecorino cheese, parsley, salt, pepper, and a few slices of toasted bread. The garlic and asparagus are saut&eacute;ed in olive oil, and then covered with the beef stock and cooked until the asparagus is tender. The beaten eggs, pecorino, parsley, salt, and pepper are added to the pot and mixed with a wooden spoon. When served, zuppa di asparagi is poured over slices of toasted bread that have been placed in deep bowls.

Zuppa di asparagi

Zuppa di broccoli e patate is a traditional vegetable soup. The soup is usually made with a combination of broccoli, potatoes, onions, butter, garlic, meat or vegetable stock, olive oil, salt, pepper, basil, and Parmigiano-Reggiano cheese. The onions are cooked in olive oil and butter until soft and mixed with the sliced garlic, broccoli florets, and salt. The mixture is cooked until tender, and the potatoes, stock, and water are then added to the pot. The soup is simmered until it becomes slightly thick and creamy. It&rsquo;s seasoned with salt and pepper, and the basil is stirred in along with grated cheese and a knob of butter. Zuppa di broccoli e patate is always served warm.

Zuppa di broccoli e patate

Zuppa di carciofi e patate is a traditional vegetable soup. It&rsquo;s usually made with a combination of artichokes, potatoes, lemon juice, olive oil, onions, garlic, parsley, salt, pepper, and vegetable stock. The onions, garlic, and parsley are saut&eacute;ed in olive oil. The artichokes are sliced and added to the pot along with the potatoes, vegetable stock, and water. The soup is simmered until everything is tender. The potatoes are removed from the pot, lightly mashed, and returned to the soup. Zuppa di carciofi e patate is seasoned with salt and pepper, garnished with parsley, and served warm.

Zuppa di carciofi e patate

Zuppa di castagne is a traditional chestnut soup. It's made with a combination of chestnuts, onions, carrots, celery, fat, salt, pepper, and stock or water. The chestnuts are baked in the oven and peeled. The onions, carrots, and celery are browned in butter or fat, then mixed with the chestnuts, stock, and seasonings. The soup is cooked for about 40 minutes until the chestnuts become fully tender and start to break up. It is then poured through a sieve, heated, and, ideally, served with slices of fried bread on the side. This hearty and nourishing soup is especially popular during autumn and winter.

Zuppa di castagne

Zuppa di ceci e castagne is a traditional soup originating from Lazio. It's usually made with a combination of chickpeas, chestnuts, pancetta, onions, garlic, olive oil, tomatoes, parsley, dried chili peppers, meat stock, and salt. The pancetta, onion, and garlic are fried in olive oil and mixed with chopped tomatoes and parsley. The chickpeas and dried chili peppers are added to the pot and the mixture is covered with stock and slowly simmered for more than an hour. Once the chickpeas soften, the soup is seasoned with salt and the chestnuts are added to the soup. It's then simmered for about twenty minutes until the chestnuts are soft, and the soup is ready to be enjoyed.