Different International Soup || with Nationality

Different International soup
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Every country has their unique soup, which is also known as the national soup of that country. They do not form a separate classification as they represent the region of origin. For instance, their are some international soup Green turtle soup from England, French onion soup from France and Mulligatawny from India.

Let us Discuss Different International Soup with their Nationality

Mulligatawny (India)

The Mulligatawny international soup found in Tamilnadu state of India. Literally translates to pepper water is thick soup from southern part of India. The soup is made by roasting yellow lentils, chicken, apples and turmeric in oil and then simmered until lentils are soft.

The chicken is removed and shredded and the soup is blended and flavoured with coconut milk and lime juice. Traditionally the soup is served with a lime wedge, shredded chicken and boiled rice.

Manhattan chowder (USA)

A hearty broth of clams, tomatoes and potatoes cooked with mirepoix of vegetables.

Borscht (Poland)

This is international soup very popular soup in Eastern European countries including Russia, Poland, Latvia, Ukraine etc. The most popular version is polish borscht.

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It is a bright red coloured broth, where the prime ingredients is beetroots.

The modern versions include beetroot, cabbage and potatoes cooked with tomatoes.

Green turtle soup (England)

Prepared from special variety of turtles found in Pacific Ocean, the turtle meat is paired with beef and cooked with tomatoes and mirepoix of vegetables.

The soup is thickened with blond roux and served often with a dash sherry.

Cock-a-leekie (Scotland)

This is a international soup from Scotland. Broth of chicken and leeks often thickened with barley. Classically, prunes are also added to the recipe.

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Leberknoedel (Germany)

Literally translated to liver dumpling soup that is prepared by pairing up boiled or fried liver dumplings in a beef broth.

The liver of beef or even pork is classically used in Germany.

Gazpacho and Olla podrida (Spain)

Gazpacho The most famous soup from Spain is served chilled and is a blend of tomatoes, state bread, olive oil, garlic and cucumber and is served with brunoise of vegetables to add crunch and colour.

Olla podrida Literally translates to rotten pot and it is a hearty pork, sausage, and bean stew and mirepoix of vegetables. The most commonly used beans are chickpeas meat and vegetable stew.

Avgolemono (Greece)

It is a classical Greek soup that is thickened with egg and seasoned with lime juice.

Chicken and pasta like orzo is also added to give texture and nutrition.

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Hungarian goulash (Hungary)

A robust stew from Hungary prepared by cooking cubes of beef and pork with vegetables such as carrots, leek, celery and potatoes.

The soup is flavoured with tomatoes and seasoned with paprika.

Tom yam (Thailand)

A tangy and spicy broth from Thailand which is prepared by boiling Thai herbs such as lemon grass, galangal, kaffir lime, shallots, bird eye chillies and chilli paste.

It is often seasoned with lime juice and tamarind.

Minestrone (Italy)

Minestrone is a broth of seasonal vegetables, their stock and tomatoes. It is often flavoured with parmesan cheese and pesto.

The main thickening agent of this soup is the barloti beans and pasta.

This soup is primarily vegetarian but meat or seafood can be added depending upon guests choice.

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Miso Soup (Japan)

Also known as miso shiro in Japan.

This soup is made by boiling Japanese dashi stock with miso paste. The miso paste is a proprietary paste which is made from fermented soya beans.

Many other ingredients such as dices of tofu and boiled soba noodles can be added to the soup.

Pho ga  (Vietnam)

Commonly pronounced as pher is a famous street food of Vietnam. It is a broth of beef or chicken with noodles and Vietnamese herbs.

Bird’s nest Soup (China)

Special birds called swiftlets create their best by their saliva, which air dries and transforms into a gelatinous ingredients that is highly regarded in the Chinese cuisine due to its medicinal values

The Chinese cook the soup just by boiling the bird’s nest in water. They do not prefer to add any other ingredient as this would affect he delicate flavour of the bird’s nest.

Laksa (Malaysia)

A very popular soup in most of the South East. Assian countries such as Malaysia, Indonesia and Singapore.

It is a spicy rice noodle soup cooked with prawns, chicken or fish and coconut milk.

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The soup is flavoured with chillies and other herbs and seasoned with lime juice or tamarind.

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Basko (Indonesia)

Pronounced as Baso is a meatball soup from Indonesia.

Commonly beef meatballs are stewed in beef broth along with Indonesian herbs and seasoning.

The soup is sometimes paired with noodles to make it into a complete meal.

Petit marmite and French onion soup (France)

Petit marmite In French, it is small bowl of ceramic.

It is classical broth of variety of meats such as veal, beef and pork stewed with vegetables such as onions, turnips, carrots and mirepoix.

French onion soup A very classical French broth of caramelized onions and beef stock.

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Traditionally this soup is poured in a bowl and a thick slice of bread is based on top. The bread is sprinkled with gruyere cheese and grantinated until the cheese melts.

You must have kept in mind the following points while making Soup
  • Always use good quality stock to make soups.
  • Clear soup shoud be very clear and cream soup should be smooth and velvety.
  • The flavour of the main ingredien should stand out in the soup.
  • For white soup use only white mirepoix and vise versa.
  • The thick soup should never coat the back of the spoon, it should be thick and creamy yet not so thick.
  • Keep skimming the soup and use as less fat and butter as possible.
  • Season the soup moderately so that the flavour of the main ingredient is enhanced.
  • Check the seasoning in the cold soup before serving as the seasoning goes down once the soup is chilled.
  • Broth-based soups are robust and full bodied so use potatoes,dried pastas and chunks of meat to create them.
  • Use strong stock for making consomme.
  • While making seafood soups, use variety of fish for a melange of flavours.
  • Do not use very oily fish to make seafood soups as the oil from the fish lends a very fishy flavour to the soup.
  • For puree soups,use starchy vegetables.
  • Add creams and liaisons only in the end and do not boil the soup thereafter.
  • Always cook the flour before adding to the soup as Thickening agent.
  • While storing the soups in the refrigerator keep them unfinished. At the time of guest order heat and add the seasoning and cream or butter as desired.
  • Never store soup beyond two days as the quality will deteriorate.

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