55 articles
Aspic
Aspic is a savory jelly of clarified meat, fish, or vegetable stock set with gelatin, used to glaze, mold, and garnish cold dishes; also called gelée, distinct from consommé by gel strength, with roots in medieval Le Viandier.
Bigos
Bigos, Polish hunter's stew, is a national dish of sauerkraut, fresh cabbage, and assorted meats, slowly cooked and improved by reheating; originally a 17th-century cabbage-free chopped-meat dish, it took its modern form in the 18th century.
Black soup
Black soup, mélas zomos (μέλας ζωμός) or Spartan black broth, was the pork-and-blood broth of the Spartan syssitia, made with pork, blood, salt, and vinegar; no recipe survives and outsiders mocked it.
Borscht (Борщ)
Borscht (борщ) is a family of Eastern European sour soups built on beetroot, with hot red, green, cold, and white variants across Ukraine, Poland, Lithuania, and Russia; UNESCO inscribed Ukrainian borscht cooking for urgent safeguarding in 2022.
Bouillabaisse
Bouillabaisse: Marseille's Provençal rock-fish stew, from Provençal boui-abaisso ("when it boils, lower the heat"), served as saffron broth with rouille and croutons, then fish cut at table; governed since 1980 by a 17-signatory charter requiring at least 4 fish species.
Brunswick stew
Brunswick stew: thick Southern American stew of meat (originally squirrel), corn, tomatoes, and lima beans. Virginia and Georgia both claim its origin; Georgia made it its official state stew in 2025.
Budae-jjigae (부대찌개)
Budae-jjigae (부대찌개), also spelled boodae chigae, is Korean army base stew from 1960s Uijeongbu, combining US military surplus Spam, hot dogs, and cheese with kimchi, tofu, and ramen; now a popular comfort food.
Cassoulet
Cassoulet is a slow-baked French bean casserole from the Languedoc with pork, mutton, sausage, and duck or goose confit; Castelnaudary, Carcassonne, and Toulouse each claim the authentic version.
Chicken soup
Chicken soup (鸡汤) is a broth-based soup of simmered chicken, known as "Jewish penicillin" and a global cold remedy; endorsed by Avicenna and Maimonides, it relieves cold symptoms briefly but does not cure illness.
Cholent (טשאָלנט)
Cholent (טשאָלנט), also called hamin, dafina, or schalet, is the slow-cooked Jewish Sabbath stew prepared Friday and kept warm overnight for the Shabbat midday meal, typically with meat, beans, barley, and potatoes in the Ashkenazi version.
Chowder
Chowder is a thick, chunky seafood or vegetable soup or stew, named from French chaudiere (cooking pot). First attested 1751; brought by Breton fishermen via Newfoundland to New England; famous variants include milk-based New England and tomato-based Manhattan clam chowder.
Cold beet soup
Cold beet soup, Lithuanian šaltibarščiai, Polish chłodnik litewski, Belarusian chaladnik: a pink chilled soup of beets, kefir or buttermilk, cucumber, dill and egg, served with hot boiled potatoes; documented from mid-19th-century cookbooks and celebrated at Vilnius Pink Soup Fest.
Consommé
Consommé: a French clarified soup, from consommer, made by simmering stock with egg whites that form a raft trapping impurities; rich, gelatinous, crystal-clear, up to 500 g meat per serving.
Dashi (出汁)
Dashi (出汁, だし) is Japanese soup stock made by extracting umami from kombu, katsuobushi, niboshi, or dried shiitake. Key facts: glutamate-inosinate synergy, ichiban and niban dashi, Ikeda's 1908 umami discovery.
Egg drop soup (蛋花汤)
Egg drop soup (蛋花汤, Dànhuā tāng, egg flower soup) is a Chinese soup of beaten egg streamed into hot, often starch-thickened broth, setting into floating ribbons; a home staple and American Chinese menu starter with tomato and seaweed variants.
Feijoada
Feijoada is Brazil's national dish, a black bean stew with carne seca, smoked sausages, and pork, served with rice, couve, farofa, and orange. Documented since the 1820s, its slave-food origin story is contested; restaurants serve it Wednesdays and Saturdays.
French onion soup
French onion soup (soupe à l'oignon) is a French soup of long-caramelized onions in beef stock, topped with bread and melted Gruyère or Comté, popularized 19th-century at Les Halles in Paris.
Gazpacho
Gazpacho: Andalusian cold soup of raw tomato, pepper, cucumber, bread, olive oil, garlic, vinegar, and salt; older bread-gruel origins, salmorejo and ajo blanco relatives, nutrition and industrial production.
Goulash
Goulash (Hungarian gulyás, gulyásleves; Czech guláš; German Gulasch): paprika-seasoned beef dish from Magyar herdsmen's cooking, a soup in Hungary, a thick stew abroad, distinct from pörkölt, paprikás, and American pasta goulash.
Green curry (แกงเขียวหวาน)
Green curry (แกงเขียวหวาน, kaeng khiao wan, "sweet-green curry") is a central Thai coconut-milk curry built on a paste of fresh green bird's-eye chilies, garlic, galangal, lemongrass, and shrimp paste; spicier than red curry, documented from early twentieth-century Bangkok court recipes.
Gulai
Gulai is a coconut-milk spiced stew of Indonesian and Malay cuisine, the wet first stage of the gulai-kalio-rendang spectrum, with Minangkabau roots, Indian influence, and many regional variants.
Gumbo
Gumbo, from West African gombo/ki ngombo (okra), is Louisiana's official state cuisine: a thick stew of stock, meat or seafood, and vegetables over rice, thickened with roux, okra, or Choctaw filé powder, first documented around 1803.
Haleem
Haleem (حلیم, halim) is a slow-cooked South Asian and Middle Eastern porridge of pounded wheat, lentils, and meat, descended from Arab harees; Hyderabadi haleem holds India's first meat GI tag (2010).
Hot and sour soup (酸辣汤)
Hot and sour soup (酸辣汤, suan la tang) is a Chinese thickened soup flavored with vinegar and white pepper, filled with tofu, wood ear, bamboo shoot, pork, and egg ribbons; a northern-origin dish also claimed by Sichuan cuisine, distinct from Henan hulatang, and high in sodium at about 917 mg per cup.
Hot pot
Hot pot (火锅, old name 古董羹) is the Chinese communal cooking method of simmering raw ingredients in a shared pot of broth and eating them as they cook. Term first recorded in Tang-era Tongdian; regional styles include Chongqing numbing-spicy and Beijing clear-broth hot pot.
List of soups
List of soups: liquid dishes made by boiling meat, fish, or vegetables in stock or water. Covers clear soups (consommé, bouillon), thick soups (bisque, chowder, potage), cold and national soups (gazpacho, joumou), with etymology and history.
List of stews
List of stews: stews are solid ingredients cooked slowly in liquid and served in their gravy, from Old French estuier. Covers stew vs. soup vs. braise, simmering at 85–96 °C, brown and white stews, and regional dishes such as Irish stew, feijoada, gumbo, mafé, and daal.
Locro
Locro (Quechua ruqru/lukru) is a thick Andean stew of maize, beans, and squash; Argentina's meat-rich patriotic version is eaten on 25 May and 9 July, while Ecuador's locro de papa is a potato-cheese soup.
Massaman curry
Massaman curry (แกงมัสมั่น, gaeng massaman), also called matsaman or Muslim curry, is a mild, sweet-sour Thai coconut curry with beef or chicken, potatoes, peanuts, tamarind, and warm dried spices, of Muslim origin in southern Thailand.
Matzah ball (קניידל)
Matzah ball (Yiddish kneidel, kneidlach) is an Ashkenazi Jewish soup dumpling of matzo meal, eggs, and schmaltz, served in chicken soup at Passover and year-round; first recipe printed London 1846, subject of the gebrokts custom debate and the floater-versus-sinker texture argument.