55 articles
Menudo (soup)
Menudo (also pancita, mondongo) is a Mexican soup of slow-cooked beef stomach in dried-chile broth, often with hominy; called menudo in the north, pancita in the center, mondongo in the south, with a hangover-cure reputation and probable Spanish callos origin.
Miso soup (味噌汁)
Miso soup (味噌汁, misoshiru) is the Japanese soup of dashi stock with dissolved fermented miso paste, tofu, wakame, and seasonal garnishes; the "one soup" of ichiju-sansai, added off the heat, dating to the Kamakura period.
Mock turtle soup
Mock turtle soup is an English imitation of green turtle soup, traditionally made from a calf's head. First printed in Hannah Glasse's 1758 Art of Cookery, it became a Victorian staple, inspired Carroll's Mock Turtle, and survives in Cincinnati.
Mulligatawny
Mulligatawny (milagu tannir, "pepper water") is an Anglo-Indian curry soup adapted by British cooks in colonial India from the thin South Indian Tamil broth rasam, later a staple of British cookbooks and Indian restaurants.
Nabemono
Nabemono (鍋物, nabe) is Japanese hot pot: dishes cooked and eaten from a pot at the table, including sukiyaki, shabu-shabu, yosenabe, yudofu, and sumo's chanko nabe; a communal winter dish whose modern meat-based forms date to the Meiji era.
Nihari (نہاری)
Nihari (نہاری), a slow-cooked stew of beef or lamb shank and bone marrow from late-18th-century Old Delhi's Mughal kitchens, is now a signature breakfast dish of Pakistan and northern India, thickened with wheat flour and garnished with ginger, chilies and lime.
Oden (おでん)
Oden (おでん) is a Japanese winter simmered dish of tane such as daikon, konnyaku, chikuwabu, and fish cakes in katsuobushi-kombu dashi with soy sauce, descended from miso dengaku, sold per piece at konbini and oden-ya stalls.
Pea soup
Pea soup: thick soup of dried split peas, pork, and aromatics; Nordic ärtsoppa/hernekeitto eaten Thursdays from medieval fasting, Dutch snert (2019 intangible heritage), and French Canadian soupe aux pois.
Perpetual stew
Perpetual stew, also called forever soup or hunter's pot, is a stew kept continuously simmering while new ingredients replace eaten portions; famous pots include Bangkok's Wattana Panich broth and viral TikTok stews, though medieval origins are disputed by food historians.
Pozole
Pozole (posole) is a Mexican hominy soup of nixtamalized cacahuazintle corn simmered with pork or chicken, in white, red, and green regional varieties, finished at the table with lettuce, radish, onion, oregano, chile, and lime, and eaten at September independence festivities.
Ragout
Ragout (French ragoût, from ragoûter "revive the taste") is a slow-cooked stew of meat, poultry, or game in a seasoned sauce; distinct from Italian ragù pasta sauce and used in Dutch croquettes.
Sambar (சாம்பார்) (dish)
Sambar (சாம்பார்), a South Indian lentil-vegetable stew of toor dal, tamarind, sambar powder and tempering, served with rice, idli, dosa, and vada; its Thanjavur Maratha origin legend is disputed.
Sancocho
Sancocho: thick Latin American and Hispanic Caribbean meat-and-tuber stew, from Spanish sancochar (half-cook). National dish of Panama (hen, ñame, culantro); Dominican seven-meat celebration version; Colombian regional variants.
Scouse (food)
Scouse (from lobscouse) is Liverpool's traditional beef or lamb stew with potatoes, carrots, and onions, first recorded in a 1797 Liverpool poorhouse report; it gave Scousers their nickname and has a meatless variant, blind scouse.
Shchi (щи)
Shchi (щи) is the classic Russian cabbage soup, fresh or sauerkraut, cooked since the 10th century; rich or empty, stove-simmered, with 24+ varieties, served with smetana and black bread.
Sinigang
Sinigang is the Filipino sour soup or stew, built on pork, beef, fish, shrimp, or chicken with vegetables and a fruit souring agent, usually tamarind; also called sour broth, it is culturally Tagalog and ranked TasteAtlas' best soup in 2021.
Soup
Soup: a primarily liquid food of meat, vegetables, or grains in stock, juice, or water, served warm or cold. Covers clear and thick types (broth, bisque, chowder, cream, purée), etymology, and the soup origin of the word restaurant.
Stew
Stew, a simmered dish of meat and vegetables in liquid (FooDB FOOD00724), is a heterogeneous mixture whose flavor volatiles, metabolite transfer into soup, and low-Maillard cooking role are documented by food-science studies.
Stock (food)
Stock (food): savory liquid from simmering bones, meat, fish, or vegetables; a fond de cuisine base for soups, sauces, and braises; distinguished from broth and bone broth by bones, unseasoned use, and gelatin body.
Thai curry
Thai curry (แกง, kaeng) is a Thai cuisine dish built from curry paste, coconut milk or water, and meat, seafood, or vegetables. Known types include gaeng phet, gaeng keow wan, panang, and massaman; pastes date to the Sukhothai period.
Tom kha kai (ต้มข่าไก่)
Tom kha kai (ต้มข่าไก่), or tom kha gai, is a Thai coconut milk chicken soup from central Thailand flavored with galangal, lemongrass, and kaffir lime leaves; unlike tom yum it uses coconut milk, and TasteAtlas named it the world's best chicken soup in 2023.
Tom yum
Tom yum (ต้มยำ), also tom yum kung, is Thailand's hot-and-sour herb soup of lemongrass, galangal, and kaffir lime leaves with prawns; UNESCO-inscribed in 2024, with clear (nam sai) and creamy (nam khon) versions.
Tom yum kung (ต้มยำกุ้ง)
Tom yum kung (ต้มยำกุ้ง, Tomyum Kung) is Thailand's hot-and-sour prawn soup of lemongrass, galangal, and kaffir lime leaves, with clear (nam sai) and creamy (nam khon) versions; inscribed by UNESCO as intangible cultural heritage in 2024.
Turtle soup
Turtle soup, historically made from green sea turtles (Chelonia mydas), was an 18th-to-20th-century European and American luxury dish; mock versions used calf's head, and the CITES Appendix I listing in 1981 ended the authentic dish.
Vichyssoise
Vichyssoise (crème vichyssoise glacée) is a chilled puréed leek-and-potato cream soup, usually garnished with chives. Invented in New York by Ritz-Carlton chef Louis Diat around 1917 from his mother's hot soup; unlike hot potage Parmentier, and never popular in France.