Soup

Ciorbă de perişoare is a traditional sour soup with meatballs consisting of pork and rice. The perişoare are boiled alongside onions, carrots, red peppers, and celery root. They are seasoned with parsley, lovage, salt, borş, and sour cream. Ciorbă de perişoare should be served hot, accompanied by hot peppers or scallions and bread.

Ciorbă de Perişoare

Ciorbă de praz is a traditional sour leek soup. The leeks are cooked alongside a combination of vegetables, typically carrots, peppers, celery stalks, onions, potatoes, and parsnips. Sometimes the soup is enhanced with tomato juice and noodles. It is usually garnished with chopped parsley, lovage, or dill, and served hot, seasoned with borș or sour cream.

Ciorbă de praz

Ciorbă de pui is a sour Romanian version of chicken soup. It consists of chicken meat and lots of vegetables such as carrots, potatoes, onions, peppers, parsnip, and tomatoes. The soup is seasoned with borș, lemon, or sauerkraut juice for a fresh, sour taste. Lovage, bay leaves, and parsley are also used alongside noodles, rice, or dumplings. Ciorbă de pui is served hot and fresh with either hot peppers, scallions, or leeks.

Ciorbă de pui

Ciorbă de salată cu afumătură is a traditional sour green lettuce soup with smoked meat. Chopped lettuce leaves are cooked with chunks of smoked meat, such as smoked bacon, smoked sausage, or smoked pork fat, as well as carrots, green onions, and green garlic. The soup is then combined with a mixture of sour cream, sour milk, or yogurt, crushed garlic, salt, and chopped herbs near the end. An egg-milk mixture or strips of omelet with chopped herbs are usually added to the soup for extra flavor. Optionally, the soup can be flavored with sweet paprika. This traditional soup is typically eaten hot or at room temperature, topped with plenty of chopped parsley and dill, and seasoned with vinegar.

Ciorbă de salată cu afumătură

Ciorbă de sfeclă is a traditional sour soup based on beetroots. It is typically made with grated or cubed beetroots, which are boiled with a variety of vegetables, usually onions, carrots, celery, parsley roots, or potatoes, along with noodles, tomato sauce, and seasonings. The soup can be served as it is, or it can be strained and served clear. It is usually eaten hot, sprinkled with parsley, dill, or lovage, and accompanied by sour cream or yogurt. Variations of beetroot soups can be found throughout Eastern Europe, commonly known as borscht.

Ciorbă de sfeclă

Tangy and comforting, this beef soup, or ciorbă de văcuţă in Romanian, is a representative dish of traditional Romanian cuisine. Apart from beef, the soup usually contains a variety of vegetables such as celery stalks, onions, carrots, potatoes, bell peppers, cauliflower, or zucchinis, as well as seasonings, tomato paste, lemon juice, and (optionally) beaten eggs. The beef is typically boiled until almost tender and then cooked with saut&eacute;ed vegetables. Like most Romanian soups and stews, it is traditionally laced with chopped lovage and parsley, or fresh dill. The soup is usually enjoyed hot, garnished with sour cream. Regional varieties of the soup can be found throughout the country, and it is often served in Romanian restaurants.

Ciorbă de văcuţă

Romania

Ciorba Radauteana is a traditional soup. It's made with a combination of chicken, onions, sweet red pepper, celery, carrots, lemon juice, garlic, parsley, and sour cream. The ingredients are simmered over medium heat until the meat and the vegetables become tender. The soup is quite sour due to the addition of lemon juice. In Romania, ciorba Radauteana is especially prized for being a hangover cure and having healing properties - it's often used as a remedy for common cold symptoms.

Ciorba Radauteana

Ciorbă ţărănească is a traditional soup made with borș, a sour liquid obtained by fermenting wheat or barley bran in water. This variation of ciorbă includes roughly chopped carrots, onions, celery, peppers, and sometimes potatoes, as well as meat such as pork, beef, veal, or thinly sliced bacon. It is usually enjoyed with bread, a dollop of sour cream, and fresh or pickled hot peppers, while fresh parsley is commonly used as garnish. Although it is often prepared as a home-cooked dish, it is also a staple of most Romanian restaurants.

Ciorbă ţărănească

The name of this traditional Scottish rooster and leek soup came into use in the 18th century, but the dish itself is said to date as far back as the 16th century. Back then, cock-a-leekie was cooked with the addition of onions, prunes, and even raisins. The dish was most likely served as a two-course meal; first the broth, then meat. Also dubbed as cockie leekie, this Scottish classic was made famous for being one of the two choices of soup on the menu from the last first-class luncheon served on April 14, 1912 aboard the ill-fated RMS Titanic. Today, cock-a-leekie is often served at Burns suppers or St. Andrew's Day dinners as well as an everyday winter soup.

Cock-a-Leekie

Čočkov&aacute; pol&eacute;vka is a comforting Czech lentil soup. It is usually made with brown or green dry lentils, root vegetables, and various spices such as marjoram or coriander. Occasionally, it is thickened with flour, while spicy sausages or smoky bacon are sometimes added to create a more nutritious dish. Traditionally, the soup is prepared on New Year&rsquo;s Day because it is believed that lentils will bring prosperity to the family, although it is also enjoyed throughout the year and can be found on the menus of many traditional Czech restaurants.

Čočková polévka

Cool island soup, as its name suggests, is a chilled fruit soup and an ideal refreshment for hot summer days. It consists of pineapple, cantaloupe, papaya, apricot, sparkling water, and fresh lime juice. It is recommended to cool the combination of pur&eacute;ed ingredients for at least four hours before serving. Garnished with fresh mint leaves, sweet and cold, it is the locals' favorite, consumed widely throughout the island.

Cool Island Soup

Stinging nettle soup is a traditional North Macedonian dish typically made with young or dried nettle leaves that are cooked in water along with a little oil or butter, flour, garlic, onions, and (optionally) milk. The humble stinging nettle is an essential ingredient in traditional North Macedonian cuisine as well as in its neighboring cuisines. This soup is served hot, typically with sour milk, sour cream, or kefir.

Čorba od kopriva

Čorba od koprive is a flavorful and healthy Montenegrin soup made with young top shoots of nettles as the main ingredient. Apart from nettles, the soup is made with butter, salt, rice, potatoes, spring onions, and water. Dried meat is sometimes added to the soup in order to give it a fuller flavor. It is recommended to wear rubber gloves while picking the nettles due to their stingy properties. The nettles are pounded into a paste or pur&eacute;ed before being combined with other ingredients. Once prepared, this nourishing soup should be served with a dollop of clotted cream on top.

Čorba od koprive

Čorba od spanaća is a traditional soup originating from Serbia, although nowadays it is quite common throughout the Balkans. The soup is prepared with pork fat, spinach, onions, garlic, flour, water, and milk. In order to prepare it, the spinach is cooked and set aside. The lard is placed in the pot with the onions and garlic, which are then saut&eacute;ed. Flour is then lightly fried in the pot, followed by milk and spinach, and the concoction is slowly simmered until the soup thickens. When served, čorba od spanaća is usually enriched with the addition of a spoonful of sour cream.

Čorba od spanaća

Čorbast pasulj is a popular Serbian dish made with soaked beans, onions, carrots, paprika, garlic, and bay leaves. Dried or smoked meat and ribs are common additions to čorbast pasulj in order to make it more flavorful and to give the dish a fragrant, smokey aroma. This bean stew is typically flavored with parsley and pepper after it has been cooked. When served, it is recommended to pair it with various cuts of meat or meatballs. Čorbast pasulj was a staple dish in the Yugoslavian army due to ease of preparation and its nutritive value.

Čorbast pasulj

Indonesia

Makassar is one of Indonesia's most famous culinary destinations. This port city situated at the south of Sulawesi Island is represented in the most traditional dish of the area - coto Makassar. This thick and tasty soup is usually made with beef and a variety of innards, such as tripe, brain, lungs, or intestines. The process of preparing coto Makassar is time-consuming, and the meat is left to simmer in the spice-enriched broth for many hours. It is typically served in bowls with a dollop of traditional Indonesian chili sauce known as sambal. The dish is typically served with rice or rice cakes packed in woven palm or coconut leaves. Although it originated in Makassar, the dish can now be found everywhere in Indonesia and at a variety of places, from traditional Indonesian hawker-style food courts to numerous Sulawesi restaurants.

Coto Makassar

Cream of watercress is a traditional soup made with a base of watercress, the most British of greens. Other ingredients include chicken stock, heavy cream, onions, butter, and salt. The onions are saut&eacute;ed in butter over medium-low heat, and the watercress is then added to the pot and cooked until fully wilted. The mixture is pur&eacute;ed until smooth, then poured into a pot with the cream. The soup shouldn&rsquo;t boil, so it&rsquo;s important to keep the flames low. Before serving, cream of watercress soup is simply seasoned with salt, then enjoyed while still hot.

Cream of Watercress Soup

Crema de flor de calabaza is a traditional soup originating from Central Mexico. Although there are numerous variations, this cream of squash flower soup is usually made with a combination of chopped squash flowers, butter, onions, garlic, chicken stock, heavy cream, poblano chili peppers, and salt. The onions and garlic are cooked in butter until translucent, then mixed with the squash flowers and salt. The mixture is cooked over low heat until the flowers become tender. The remaining flowers are blended with the stock and placed into the pan, then cooked for some more. The cream is added near the end of cooking and the soup is gently heated, seasoned, and served topped with the pieces of chili peppers.

Crema de flor de calabaza

Cr&egrave;me Dubarry is a French cream of cauliflower soup. It's typically made with a combination of cauliflower, butter, flour, milk, stock, onions, egg yolks, grated cheese, cream, and spices such as nutmeg. The soup is thickened with b&eacute;chamel sauce (flour, butter, milk), then blended until smooth, and finally reheated and garnished with chopped chives or a dusting of paprika. The soup was named after Comtesse du Barry, the mistress of King Louis XV. Nowadays, whenever you see the term du Barry or Dubarry, know that the dish includes cauliflower.

Crème Dubarry

Croatia

Bo&scaron;por is a traditional dish originating from the Sopje area. It has two versions &ndash; white and red. The red bo&scaron;por is made with a combination of flour, water, ground red paprika, lard and homemade tomato passata. This version is often eneriched with sausages or dried meat such as ribs and bacon. The consistency of red bo&scaron;por should be thicker than creamy soups and thinner than tomato sauce. In the past, bo&scaron;por was served for breakfast before going to work in the fields.