What’s your favourite soup from your country?

21 comments

1. If there is one soup I miss, it’s just the bog standard danish pre-frozen soup. You buy a kg of soup, usually hen or beef, and then a kg of flour- and meatballs. Heat the soup up to boiling, put in the still frozen balls, then turn down the stove so that the soup will never boil again, or your flour balls are going to turn to mush. It is so darned good.

   [https://www.google.com/search?sca_esv=581287324&sxsrf=AM9HkKm20IKAGyDYzhzJZ9jqDjpirHMmgA:1699643784106&q=k%C3%B8d+og+melboller&tbm=isch&source=lnms&sa=X&ved=2ahUKEwiT4fu_krqCAxXNg_0HHRpUDGYQ0pQJegQIDBAB&biw=1699&bih=907&dpr=1.5](https://www.google.com/search?sca_esv=581287324&sxsrf=AM9HkKm20IKAGyDYzhzJZ9jqDjpirHMmgA:1699643784106&q=k%C3%B8d+og+melboller&tbm=isch&source=lnms&sa=X&ved=2ahUKEwiT4fu_krqCAxXNg_0HHRpUDGYQ0pQJegQIDBAB&biw=1699&bih=907&dpr=1.5)

2. You can never go wrong with [Sodd](https://en.wikipedia.org/wiki/Sodd) !

3. [Rosół.](https://en.wikipedia.org/wiki/Rosół) It’s basically a soup based on meat broth and eaten with pasta. It’s really common in Poland. It’s safe to assume that every single Pole has eaten rosół at least once in their life.

4. [Cauliflower soup](https://gladkokken.com/recipes/cauliflower-soup-with-crispy-bacon)

   [Fish soup](https://fromnorway.com/recipes/haddock/classic-norwegian-fish-soup/)

5. [steirische Kürbiscremesuppe](https://www.google.at/imgres?imgurl=https%3A%2F%2Fwww.tasteoftravel.at%2Fwp-content%2Fuploads%2FRezept-Steirische-Kuerbiscremesuppe.jpg&tbnid=RP9yOAvIMIMMjM&vet=1&imgrefurl=https%3A%2F%2Fwww.tasteoftravel.at%2Fsteirische-kuerbiscremesuppe%2F&docid=4DM2gyI__hQLmM&w=750&h=750&hl=en-at&source=sh%2Fx%2Fim%2Fm4%2F3)

6. Sopa de cocido. After you prepare the [cocido](https://www.chefhdelgado.com/post/where-does-the-cocido-madrileno-recipe-come-from) you take the broth and prepare a soup with angel hair pasta and some chickpeas. That’s my favourite comfort food in the winter. And afterwards with the meat from the cocido you can prepare delicious croquettes.

7. If you want amazing soup, come to Romania, you’ll get both variety and taste.

   Here are just a few examples: https://www.chefspencil.com/top-12-most-popular-romanian-soups/

   Or here in video format: https://www.youtube.com/watch?v=QIkPBTmjMHg

   I won’t say we make the best soup in the world, but… we do.

8. [Tripe soup](https://en.wikipedia.org/wiki/Tripe_soup). Especially with a ton of mashed garlic and vinegar spooned over it. It can raise the dead.

   My other favorites are tongue soup (made similarly to the tripe soup, but with tongue) and [ezogelin](https://en.wikipedia.org/wiki/Ezogelin_soup). Love <3

9. as a dutch guy in finland:

   Finnish soups

   [lohikeitto(salmon soup)](https://www.foreignersinfinland.fi/post/salmon-soup-lohikeitto)

   [siskonmakkarakeitto(sausage soup)](https://www.foreignersinfinland.fi/post/how-to-make-easy-siskonmakkarakeitto)

   Dutch:

   [bruine bonen soep(brown bean soup)](https://www.thedutchtable.com/2011/11/bruine-bonensoep.html)

10. Cliche but has to be [Borshch](https://cookingtoentertain.com/best-borsch-recipe-authentic-ukrainian/)

    Although I’m also a huge fan of [Carpathian Mushroom Soup](https://cookingtoentertain.com/carpathian-mushroom-soup/)

11. We’re not really a soup country, but a Jerusalem artichoke and potato soup [sounds nice now](https://www.misya.info/ricetta/vellutata-di-topinambur.htm)

    It’s more of a rare home dish from the north.

12. Not sure if it counts as soup but [Sopas de ajo (Spanish version)](https://en.wikipedia.org/wiki/Garlic_soup)

13. Another Romanian here already posted a long list of Romanian soups. Which i all like..

    But i just want to highlight the bean soup in a bowl of bread.

    https://1.bp.blogspot.com/-V1ZxUnaZjXg/X8aRrf8g6oI/AAAAAAABGVE/33c5eVu2KcIe1uUX6zfWmh721SJx9OZbACLcBGAsYHQ/s1000/ciorba-de-fasole-in-bol-de-paine.JPG

    It looks spectacular, and it’s really good. It’s usually very hearty, can contain a bit smoked bacon, and it can be eaten with a bit of red onion on the side.

    The bread is crusty and hard on the outside, but soft on the inside, so that the mushy wall absorbs a bit of the soup. You’re not supposed to eat the entire bowl (like 0.5kg of bread), but you can scoop from the inside of the wall.

    It’s very filling. I have learnt my lesson never to order a second course with this soup.

14. A thicker soup from my parents’ native country, vietnamese cháo gà/chicken congee/rice porridge 🤤

15. My favourite soup is one which grandmas make, especially Scottish grandmas like mine, but is not very popular anymore – cock-a-leekie. It’s chicken soup with rice and leeks. With a piece of bread, it’s a whole meal, and perfect for cold winter weather.

    My other favourite is leek and potato soup. I guess I just love leeks!

16. Jota (Trieste, Italy):

    https://memoriediangelina.com/2012/02/26/jota-triestina-beans-and-sauerkraut-soup-from-trieste/

17. Kulajda. My comfort soup – it is important for me to have a lot of mushrooms and dill in the soup.

18. Well-made Dutch snert (pea soup) is a thick, flavorful winter dish, a meal in itself, often served with rookworst (smoked sausage) and roggebrood (rye bread). I love it. [Recipe](https://www.wandercooks.com/snert-dutch-split-pea-soup-erwtensoep/)

    Mustard soup is another favorite of mine, preferably made with Groninger or Doesburg mustard. Easy to make and good all year round. [Recipe](https://12tomatoes.com/dutch-mustard-soup/)

19. I really love [pasta and beans](https://media-assets.lacucinaitaliana.it/photos/6203fe9c6c923a2198bbb435/1:1/w_1280%2Cc_limit/photo0.jpg) (I practically grew up on pasta and beans).

20. Mulligatawny

    The King of Soups as far as I’m concerned.

    [How to make it](https://www.theguardian.com/lifeandstyle/2017/jan/12/how-to-cook-the-perfect-mulligatawny)

    [How to buy it](https://www.heinz.co.uk/soup/classic/product/100185200102/mulligatawny)

21. Sopa de galets. Traditional Catalan soup eaten for Christmas. It’s done with vegetables broth, galets (a type of pasta) with mini meatballs inside, boiled egg and other ingredients depending on the variations. The secret is in the broth used. It’s my favorite soup.