👉 Kapusniak is the classic Polish sauerkraut soup: a warming, slightly sour broth made with pork ribs, sauerkraut, potatoes and carrots, seasoned with bay leaf, allspice and caraway. It is everyday comfort food in Poland – cheap, filling and even better the next day – and it is made in…
👉 Solyanka is one of the boldest soups of Russian cuisine: a rich, tangy meat broth packed with several kinds of meat and smoked sausage, sour pickles, olives and capers, finished with a slice of lemon and a spoonful of sour cream. The name is often linked to selo (village)…
👉 Borscht is the deep-red beet soup at the heart of Ukrainian cooking – so important that in 2022 UNESCO added the culture of Ukrainian borscht cooking to its list of intangible heritage in need of urgent safeguarding. Every family has its own version, but the classic is a rich…
👉 Fasolada is often called the national dish of Greece: a simple, hearty white bean soup with tomato, vegetables and a generous pour of olive oil. It’s naturally vegan, very cheap and even better the next day. Serve it Greek-style with bread, olives, feta and a few slices of raw…
👉 Dushbara are Azerbaijan’s famous tiny dumplings – so small that a good cook fits 10 or more on one spoon. They are filled with spiced lamb, folded into little “ears”, then boiled in clear broth and served with dried mint and garlic vinegar. They take patience, but making them…
👉 Ash reshteh is a thick, comforting Persian soup packed with herbs, beans, lentils and noodles, served with tangy kashk, crispy fried onions and mint oil. It is traditionally made for Nowruz (Persian New Year) and on cold days. Don’t worry about the long ingredient list – it’s mostly herbs…
👉 Mercimek çorbası is the soup you find in every Turkish home and lokanta: silky red lentils blended with onion, carrot and a little potato, finished with sizzling mint-and-paprika butter and a squeeze of lemon. It costs very little, is ready in about 35 minutes and is naturally vegan if…
👉 Harira is Morocco’s national soup – thick, warming and full of tomatoes, lentils, chickpeas, herbs and gentle spices. It’s the traditional dish to break the fast in Ramadan, but it’s perfect any cold evening. The flour-and-water mix stirred in at the end (tedouira) gives harira its signature velvety body.…
👉 Green borscht (zelenyi borshch) is Ukraine’s spring soup: no beets at all, but lots of tangy sorrel, potatoes, fresh herbs and boiled egg, finished with a spoon of sour cream. It’s bright, sour, comforting and ready in under an hour. In Ukraine it appears as soon as the first…
👉 Kharcho is a thick, warming Georgian beef soup with rice, ground walnuts, sour tkemali and plenty of spices. It is one of the most famous Georgian soups – hearty, aromatic and perfect for cold days. 🇬🇪 What Is Kharcho? Kharcho (ხარჩო) originally comes from Samegrelo, where it was made…
👉 Chikhirtma is a silky Georgian chicken soup thickened with eggs and brightened with vinegar and fresh herbs. It is famous in Georgia as the perfect soup after a long feast – light, tangy and restorative. 🇬🇪 What Is Chikhirtma? Chikhirtma (ჩიხირთმა) is often called Georgia’s “hangover soup”. The secret…
👉 This is a clean, gently spiced chicken soup in the style of South-East Asian noodle broths. The chicken simmers with ginger, garlic and star anise to make its own stock, then gets shredded back into the bowl with noodles, tofu and plenty of fresh herbs. 🍳 How to Make…
