Soup

In Czech folklore, the best cure for a cold or a hangover is a bowl of česnečka, a traditional garlic soup. Although garlic is the key ingredient, the soup also incorporates potatoes, meat broth, onions, and traditional spices such as caraway and marjoram. This healthy dish is usually topped with grated cheese and crunchy croutons, and it is commonly served and enjoyed as an appetizer.

Česnečka

Bolivia

Chairo is a traditional thick soup with pre-Colombian origins. It is made with the unique Bolivian chu&ntilde;o starch, meat (usually beef and lamb), cooked wheat, and vegetables such as carrots, onions, and corn. The soup is often additionally flavored with cumin, black pepper, and garlic. When served, chairo is garnished with fresh chopped mint. It is recommended to serve the soup while it is still piping hot, preferably in clay bowls.

Chairo

Australia

A hearty soup called chalakiles is a staple at various Chamorro festivities. It is prepared by browning onions, chicken pieces, and garlic in oil, then adding annatto powder-colored water and chicken broth. Afterwards, toasted rice is added until the concoction thickens. If desired, coconut milk can be added to further enhance the flavors. The soup is typically served hot, and it can also be paired with some more white rice on the side.

Chalakiles

Chicken and corn soup in Australia means two different bowls that share a name. The one on the menu of nearly every suburban Chinese restaurant is a Cantonese-derived egg-drop soup: chicken stock thickened with cornflour to a glossy, spoon-coating body, creamed sweetcorn stirred through it, shredded poached chicken, and beaten egg trailed in at the end so it sets in soft ribbons, finished with white pepper and a few drops of sesame oil. The other is the home and café version, a chunkier chowder of chicken, corn kernels and potato in a stock and milk base, often thickened with a little flour, which is what pubs and bakeries ladle out in winter. Both are among the most ordered soups in the country, the Chinese-restaurant kind is the default entrée on a banquet menu, and the tinned supermarket version is the sick-day soup of a generation of Australian children.

The restaurant soup starts with a clear chicken stock, ideally made from the carcass of the bird whose meat goes into the bowl. A tin of creamed corn goes into the simmering stock with a handful of extra kernels for texture; the stock is seasoned with salt, a little sugar and white pepper and sometimes a splash of Shaoxing wine, then thickened with a slurry of cornflour and water poured in while stirring until it holds a light coating on the spoon. Shredded chicken, poached separately so the stock stays clear, goes in to heat through. The egg is the last step and the one that separates kitchens: one or two eggs beaten and drizzled in a thin stream across the barely simmering surface with the heat off, left for ten seconds, then stirred once so they form soft threads rather than clumps or clouds. Spring onion and sesame oil go on at the table.

A good bowl is pale gold, lightly thick without being gluey, and shows distinct components: ribbons of egg, visible shreds of chicken, corn you can taste as corn, with the stock itself tasting of chicken and pepper. The texture should be smooth enough to drink and thick enough to coat, and it should be very hot. Mark down a soup that is thick as paste from too much cornflour, one that is thin and watery, egg that has scrambled into hard lumps or dissolved to a cloudy haze because the stock was boiling, chicken in dry cubes or an obviously processed shred, a soup that tastes mainly of sugar from the creamed corn, and a bowl made with a stock cube rather than stock, which shows as a flat, salty background with no body. The chowder version is judged separately on its potato and its cream; neither should be confused with the other.

Chicken and Corn Soup

Chicken foot soup is a popular Jamaican one-pot dish featuring ingredients such as chicken foot, pumpkins, carrots, yams, potatoes, and seasonings such as pimento, thyme, and salt. It is traditionally prepared on Saturdays for dinner. The soup is served hot on its own, or accompanied by bread on the side.

Chicken Foot Soup

Chikhirtma is a flavorful and hearty Georgian soup that is believed to be a great hangover cure. It consists of chicken pieces, onions, eggs, flour, vinegar, water, and seasonings such as salt, bay leaves, and coriander. It has a slightly sour flavor and a thick, creamy consistency. The soup is usually served hot, and it is recommended to garnish it with freshly chopped coriander.

Chikhirtma

Mexico

Chileatole verde is a traditional soup originating from Puebla, but it's also popular in Oaxaca, Morelos, Veracruz, and Tlaxcala. It's basically a combination of broth, chili peppers, and fresh masa for thickening. The ingredients include chicken broth, green chili peppers, coriander, epazote leaves, garlic, roasted onions, and masa harina. The garlic and onions are roasted, then blended with the chili peppers, epazote, broth, and salt. Masa harina is then added to the soup, which is simmered until it develops a thick consistency. Once done, chilatole verde is typically garnished with chicharrones, queso fresco, avocado slices, or tortilla strips before it's served. If desired, lime juice and chicken pieces can also be added to the soup in order to make it even richer.

Chileatole verde

United States

Chilled avocado soup is a traditional dish originating from California. Although there are a few variations, the soup is usually made with ripe pur&eacute;ed avocados, chicken stock, heavy cream, salt, black or white pepper, and lemon juice. The chicken stock should be chilled and defatted. Once prepared, this cold soup is served in ice-lined bowls, and it&rsquo;s often garnished with a dollop of salsa, minced herbs, and red or orange tobiko caviar. Chilled avocado soup dates back to the 1930s, when the Americans started to embrace the new Waring blender. It was mostly used for beverages, but cooks in California had some different ideas and started to prepare cold soups such as this one.

Chilled Avocado Soup

Chimole is a traditional Sunday soup, also known as black dinna due to its black color coming from recado negro. The soup also incorporates ingredients such as chicken, onions, potatoes, and a variety of spices such as cumin, peppercorns, oregano, and hot peppers. Chimole is usually served with corn tortillas on the side.

Chimole

This simple bread soup is a traditional dish prepared with a combination of stale bread, water, onions, and a variety of spices. The more refined versions are occasionally thickened with eggs and may incorporate flavorful broths or various root vegetables. Characterized by its rustic appeal and thick consistency, chlebov&aacute; pol&eacute;vka is a common home-cooked dish that is traditionally enjoyed plain or accompanied by crispy croutons.

Chlebová polévka

In Poland, the term chłodnik is used to denote various types of cold vegetable soups, but it is most commonly associated with the beetroot version, known as chłodnik litewski. The soup is made with beets that are simmered until tender and are usually blended with cucumbers, radishes, and various milk products, such as yogurt, kefir, sour milk, or sour cream. The result is a refreshing, vibrant pink soup that ideally soothes the heat. Always served well-chilled, chłodnik is typically garnished with boiled eggs, dill, and chives. It can occasionally incorporate cold cuts or roasted meat.

Chłodnik litewski

Chorba be&iuml;da is a rich and nourishing Algerian white chicken soup that's traditionally prepared for Ramadan. It's usually made with a combination of chicken, onions, carrots, celery, garlic, butter, cinnamon, chickpeas, and seasonings. The chicken pieces are first browned and the vegetables are cooked until they soften. Water is added to the pot and the soup is simmered for a while along with chickpeas. Near the end of cooking, a combination of egg yolks, lemon juice, and parsley or coriander is stirred into the soup. When served, chorba be&iuml;da is often accompanied by crusty bread on the side.

Chorba beïda

The traditional soup known as chorba frik is one of the staples of Algerian diet. It is a tomato-based soup made with meat, chickpeas, and an ancient grain called freekeh (or frik). The dish is seasoned with traditional Algerian spices such as mint or coriander, which give the dish a typical oriental flavor. The main ingredient, frik, is a grain that is frequently used in many Algerian dishes. This ancient cereal, familiar to the Mediterranean and Arabic countries, has an unusual green color, and resembles the more popular bulgur. Chorba frik is a dish that is usually associated with the eastern parts of the country, but it can be found throughout Algeria. Since it is highly nutritious, it is often served on its own. Various breads or a traditional Algerian flatbread, kesra, are usually served on the side. The dish is typically served on Ramadan, after breaking the fast. On Ramadan, a bowl of chorba frik is usually served with borek &ndash; a crispy pastry filled with minced meat.

Chorba frik

Although cibulačka originated from the famous French soupe &agrave; l'oignon, this Czech version has become one of the favorite soup varieties in the country. It is a simple and pungent dish consisting of caramelized onions cooked with a broth based on meat or vegetables. It is usually served with crispy bread slices and a layer of grated cheese on top. Some Czech varieties incorporate potatoes, cream, or mushrooms, and occasionally thicken the broth with flour. This nutritious soup is mostly associated with the winter season, when it is commonly enjoyed as a satisfying starter.

Cibulačka

Ciorbă de cartofi is a traditional sour soup that is typically made with potatoes and other vegetables or pork. Since potatoes are the main ingredient, vegetables such as red peppers, onions, or tomatoes are added in small quantity for a bit of extra color and texture. The potatoes and vegetables or meat are boiled until they are cooked, and everything is seasoned with borş, sour cream, and parsley. It should be enjoyed while hot, served with scallions, fresh or pickled hot peppers, and bread.

Ciorbă de cartofi

Ciorbă de fasole is a type of traditional Romanian sour soup made with dry beans and vegetables such as onions, red peppers, parsley root, and celery root. The soup is typically seasoned with salt, pepper, lovage, thyme, and borş. Ciorbă de fasole can be served both hot and cold, and it should be enjoyed with scallions, leek, onions, and bread.

Ciorbă de fasole

Rich and smoky, this white bean soup with smoked meat is a staple in most Romanian households. It consists of boiled dry white beans enriched with chunks of smoked meat such as pork knuckles or ribs, ham, or bacon, as well as root vegetables. Typical vegetables include celery root, onions, parsley roots, carrots, and bell peppers. The soup is traditionally seasoned with either celery leaves and parsley, lovage, or tarragon. Warm and filling, the soup is perfect for the winter season. It is typically consumed with a salad of red onions, pickled chilis, and slices of fresh bread or thick polenta.

Ciorbă de fasole cu afumătură

Ciorbă de legume is a Romanian sour soup made with a combination of vegetables such as green or dry beans, peas, onions, carrots, potatoes, tomatoes, and borş (wheat or barley bran fermented in water). The ingredients for this refreshing dish are boiled together and seasoned with a pinch of salt, bay leaves, ground pepper, and generous quantities of borş. Depending on the season, zucchinis, kohlrabis, bell peppers, or even cabbage can be added to the dish. For extra texture, sour cream or noodles can also be added to ciorbă de legume. This main dish can be enjoyed both hot or cold with onions or leeks.

Ciorbă de legume

Ciorbă de lobodă is a traditional sour soup prepared with purple spinach, also known as mountain spinach, as its main ingredient. Apart from the purple spinach, the soup includes a combination of vegetables, usually onions, carrots, peppers, and potatoes. Sometimes rice or noodles are added to the soup for a better consistency. Deep-purple and hearty, the soup is typically soured with lemon juice or traditional borș, but it can also be spiked with sour cream. Especially popular in spring, the soup is usually enjoyed hot, garnished with fresh parsley, lovage, or dill.

Ciorbă de lobodă

Ciorbă de oase is a traditional sour bone soup, typically made with meaty pork bones. Once boiled, the pork bones are discarded, and the meat stock with chunks of meat in it is cooked with a variety of vegetables such as carrots, parsley roots, peppers, green or yellow beans, onions, potatoes, celery, parsnips, and tomatoes or tomato juice. The soup is usually sprinkled with plenty of chopped parsley or lovage. Rich and filling, this bone soup is served piping hot with hot peppers and a few dollops of sour cream. It is typically seasoned with vinegar and lemon juice or borș.

Chicken and Corn Soup (1)1 review

Chicken and Corn Soup 1 review