Soup is a liquid-based dish prepared by cooking vegetables, meat, fish, legumes, grains, or other ingredients in water, stock, or broth. It is one of the oldest and most universal foods, found in every cuisine from French consommé to Vietnamese pho, Italian minestrone to Japanese miso. Soups can be served hot or cold, smooth or chunky, as a light starter or a hearty main course.
The main categories include clear soups (broths, consommés, noodle soups), thick soups (cream soups, purées, chowders), stews that bridge the line between soup and main dish, and cold soups like gazpacho and vichyssoise. The foundation of a great soup is usually a well-made stock — whether from bones, vegetables, or mushrooms. Seasoning with herbs, spices, and acid (lemon, vinegar) at the end of cooking brings the flavors into balance.
Discover more about soup — from classic recipes and stock-making techniques to creative variations and serving ideas — in the articles below.
What is Chlodnik? Chłodnik is a vibrant pink cold soup of Polish-Lithuanian origin made from young beets, kefir or buttermilk, fresh cucumbers, radishes, hard-boiled eggs,… Read More »Chlodnik — Polish-Lithuanian cold beet soup with kefir and vegetables
What is Ābgūšt? Ābgūšt is a traditional Persian slow-simmered stew made from lamb, chickpeas, white beans, potatoes, and dried lime. Also known as Dizi, this… Read More »Ābgūšt — Traditional Persian Slow-Simmered Meat Stew
Energy value of food products Energy value of food products and different meals per 100 grams, expressed in kilocalories (kcal). These values are approximate and… Read More »Energy value of food products