In this cozy dive into Europe’s rich soup history, we explore how this comfort food staple has evolved from its primal, Neanderthal days of bone broths to become a culinary work of art in the Renaissance, a lifesaver during wars, and a modern fusion of global flavors. From the communal pots of Ancient Rome and the nourishing pottages of the Dark Ages to the convenience of canned soups birthed by the Industrial Revolution, soup has been both a sustainer and a unifier. With current trends like soup cleanses and experimental flavors, this humble dish proves its timeless appeal, serving as a delicious testament to Europe’s diverse culture and resilience. So the next time you savor a bowl, remember—you’re slurping down millennia of history!
Canja is a chicken and rice soup from Cape Verde with variations eaten in other countries like Brasil and Portugal (these are often referred to as canja de galinha).
Creamy pumpkin soup is a common plate in autumn months in most of the world, but for Aussies is an absolute favorite. It calls for a handful of ingredients and is a perfect choice for a quick dinner or light lunch. Preparation is as easy as it gets and gives you space to elevate the… Continue reading Creamy Pumpkin Soup: Australian Favorite
Vichyssoise, famous delicate French soup, is a light soup made with leeks and potatoes and creamed with milk and heavy cream. It is traditionally served cold with fresh chives on top, which makes it just the right summer dinner choice.
Goulash (Gulyás) is a slow-cooked Hungarian soup and the staple of their national cuisine. Served only with a piece of warm bread or traditional pinched noodles csipetke, it will leave you feeling filled for hours.
Avgolemono, the Greek egg and lemon chicken soup is usually characterized as a winter meal. With an extra squeeze of lemon and fresh salad on the side, it works perfectly for summer months as well.
Lohikeitto, Finnish salmon soup, is flavorful and light, and ready in no time.
Combination of vegetables like leek, carrots and potatoes is already a guarantee of a hearty soup, but adding fish broth, heavy cream and salmon into the mix really takes it to another level.
Vorí Vorí (also known as vori vori or bori bori) is said to be one of the most traditional soups in Paraguayan cuisine. It’s signature are corn balls made with Paraguayan cheese, cooked in broth with, usually, chicken and different vegetables. We bring you a very basic version with tomatoes, onion and locote enriched with flavors of bay leaves, cumin and fresh oregano.
North Macedonian potato stew (kompir mandza) will not leave you feeling hungry. It is one of those ancient recipes, once considered a “poor man’s meal”, which has stood the test of time. Simple to make and delicious to eat.
Feeling under the weather or hangover? We got a cure for you – try the traditional Bahamian chicken souse! The soup is commonly present on weekend lunch-menus around the islands. Though there are different versions of the souse found around this Caribbean country, few ingredients are always present. Allspice is the soup’s signature and not to be excluded at any cost, while the amount of chili and lime can be tweaked to individual liking.