From Wikipedia, the free encyclopedia
A list of different types of soup/stew.
- Brown Veal
- White Beef
- White Veal
A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.
A crystal clear broth or stock that is full of flavor, aroma, and body.
- Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom broth
- Log-log, Filipino egg noodle soup (regional variants include Kinalas, Batchoy)
- Mian, Chinese egg noodles in broth, usually beef, chicken or custom broth
- Phở, Vietnamese staple noodle soup
- Ramen, Japanese fresh or dried noodles in broth
- Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
- Avgolemono - Greek soup made of lemon juice, rice, and egg yolk
- Bourou-Bourou - A vegetable and pasta soup from the island of Corfu, Greece
- Chicken noodle soup - Broth with pieces of chicken and noodles
- French onion soup: Broth made with onions and beef. Often topped with croutons and cheese.
- Psarosoupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.
- Scotch Broth - mutton, barley and various vegetables
- Tinola: Broth popular in the Philippines made with pieces of chicken, sliced green papayas.
Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.
- Cream of tomato soup
- Cream of mushroom soup
- Cream of broccoli soup
- Cream of celery soup
- Cream of chicken soup
- Cream of potato soup
Originally meat juices, now thick purees
Large chunks of meat or vegetables left in the liquid
- Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
- Fasolada - Traditional Greek bean soup
- Fish soup - (Hungarian halászlé)
- Kimchi jjigae - (Korean) kimchi stew
- Sundubu jjigae - (Korean) mild tofu stew with spicy seasoning
- Lobster Stew - cream-based soup with chunks of lobster
- Mulligan Stew - made with whatever is to hand
- Patsás - A Greek tripe soup
- Revithia - A Greek chickpea soup
- Samgyetang - (Korean) chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
- Tarhana soup - from Greece
- Minestrone - (Italian) vegetable soup, with noodles
- Chamin & Cholent - (Israel) a vegetarian or kosher meat stew prepared in honor of the Shabbat
Some soups are served only cold, and other soups can optionally be served cold
- Vichyssoise - (French-American) creamy potato and leek soup, served with chives
- Borscht - (Slavic) beet soup
- Gazpacho - (Spanish) pureed tomato and vegetable soup
- Naengmyeon - (Korean) buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
- Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
Not organized yet
- Beer soup - (European) medieval breakfast soup poured over bread
- Bouillabaisse - (French) fish soup
- Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
- Philadelphia Pepper Pot - beef tripe pepper soup
- Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
- Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
- Cazuela - (South American) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.
- Pasta Fagioli - (Italian)
- Miso soup (Japanese) fish stock soup, with seasonal vegetables