In most cultures, soups are a culinary staple. Whether they’re vegetable-based or cooked with animal broth, throwing things together in a pot of hot water and letting it simmer until cooked seems to be a widely accepted way of cooking a hearty, filling and even healing meal. Below are 10 of the best soups from around the world.
Borscht, Ukraine
The deep red colour of this Eastern-European soup might surprise you at first but is quickly explained by its main ingredient: beet. The broth is served with cream and kvass, a lacto-fermented beet juice, giving the dish its particular taste. In July 2022, UNESCO put Ukrainian borscht on the list of Intangible Cultural Heritage in Need of Urgent Safeguarding.
Gazpacho, Spain
Nowadays, gazpacho is a popular kind of refreshment during hot summer days all over the world, but the origins of this cold soup trace back to the Arabs who brought the original version with just bread, olive oil and garlic to the Iberian Peninsula. Once tomatoes were discovered in the New World, the recipe was transformed into what it still is today: a blend of tomatoes, cucumbers, garlic and olive oil.
Beef Pho, Vietnam
Of all the different phos served in Vietnam, the beef version is the best-known and the original, according to Andrea Nguyen, author of “The Pho Cookbook”. It consists of broth, rice noodles, herbs and, in this case, beef meat. Even though the dish was only invented around the turn of the 20th century, it is considered to be one of Vietnam’s national dishes.
Chorba Frik, Algeria, Libya and Tunisia
What sets this soup apart from others is its use of freekeh, also known as durum wheat harvested while still green. The wheat gives a unique texture to the Chorba Frik, which also includes tomatoes, spices, chickpeas and some kind of stewed meat. This dish is a popular choice especially during Ramadan.
Bouillabaisse, France
With its origins in the Mediterranean town of Marseille, bouillabaisse is essentially a fish stew. However, it sets itself apart from others thanks to a unique combination of add-ons: saffron, olive oil, fennel, garlic and tomatoes. Moreover, a classic bouillabaisse includes at least four different kinds of seafood.
Caldo Verde, Portugal
Caldo Verde translates to “green broth” and that is essentially what this Portuguese classic originating from the Minho region is. Collard (a vegetable similar to kale), potatoes, onions and garlic are most often used as a base, to which Portuguese chouriço sausage is added.
Yayla çorbasi, Türkiye
Yogurt in a soup, it might not speak to everyone but it certainly makes for a delicious Yayla çorbasi. Other than yogurt, the dish includes rice, fresh herbs, such as mint or parsley, and sometimes chickpeas.
Sopa Tarasca, Mexico
When looking for a filling meal, Western Mexico’s Michoacán Sopa Tarasca certainly does the trick. Made from pinto beans to which chili peppers and tomatoes are added, this dish consitutes an entire meal in and of itself.
Ramen, Japan
There are about as many different kinds of ramen in Japan as there are regions but the base of this soup is always similar: wheat noodles served in broth. Different meats and spices deliver a wide spectrum of flavours, which can be added to the dish alongside things like eggs, bamboo shoots and spring onions.
Tortellini in Brodo, Italy
When visiting the Italian town of Bologna, devouring a plate of Tortellini in Brodo should be on top of your to do list. The dish consists of hand-rolled pasta filled with meat and nutmeg, among others, which is then served in a traditional meat broth. Perfect for cold winter nights.
