Soup - Types of Soup - Traditional Regional Soups

Traditional Regional Soups

• Asopao is a rice soup very popular in Puerto Rico.
• Ajiaco is a chicken soup from Colombia.
• Avgolemono is a Greek chicken soup with lemon and egg.
• Bajajou, a soup of Slovakian origin, is made with boiled beef intestines, chicken egg, onion and rice.
• Bird's nest soup is a delicacy in Chinese cuisine.
• Bisque is a thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin.
• Borscht is a beet-vegetable soup originally from Ukraine.
• Bouillabaisse, a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa.
• Bourou-bourou is a vegetable and pasta soup from the island of Corfu, Greece.
• Caldo verde is a Portuguese minced kale soup
• Callaloo is a thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago
• Canh chua (sour soup) made with rice, fish, various vegetables, and in some cases pineapple is from Vietnam.
• Canja de galinha is a Portuguese soup of chicken, rice and lemon.
• Cazuela is a Chilean soup of medium thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

• Clam chowder is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base.
• Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland.
• Cullen skink, also from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream.
• Egg drop soup, a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth.
• Egusi soup, a traditional soup from Nigeria, is made with vegetables, meat, fish, and balls of ground melon seed. It's often eaten with fufu.
• Etrog, a fruit soup made from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi Jews at Tu Bishvat.
• Ezogelin soup is a traditional Turkish variety of lentil soup, also very common in Turkey.
• Faki soupa is a Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
• Fanesca is a traditional cod soup from Ecuador.
• Fasolada is a traditional Greek bean soup.
• French onion soup is a clear soup made with beef broth and sauteed (caramelized) onions.
• Garbure is a traditional dish in Gascony (southwest France), midway between a soup and a stew.
• Gazpacho (from Spain and Portugal) is a savory soup based on tomato.
• Goulash is a Hungarian soup of beef, paprika and onion.
• Gumbo, a traditional Creole soup from the Southern United States, is thickened with okra pods, roux and sometimes filé powder.

• Halászlé (fisherman's soup), a very hot and spicy Hungarian river fish soup, is made with hot paprika.
• Íslensk Kjötsúpa is a traditional Icelandic meat soup made with lamb and vegetables.
• Kharchois a Georgian soup of lamb, rice, vegetables and a highly spiced boullion.
• Kulajda is a Czech sour cream soup.
• Kyselo is a traditional Bohemian (Krkonoše region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs.
• Lagman, a tradition in Uzbekistan, is made with pasta, vegetables, ground lamb and numerous spices.
• Lan Sikik is a Thai soup made with noodles, dried fish and tomato extract.
• Leek soup, a simple soup made from leeks, is popular in Wales during Saint David's Day.
• Lentil soup is popular in Middle Eastern and Mediterranean cuisines.
• London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th century London.
• Magiritsa Soup made in Greece and Cyprus using lamb offal.
• Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.
• Menudo, a traditional Mexican soup, is with tripe (usually beef) and hominy.
• Michigan bean soup has been a staple for over a hundred years in the U.S. Senate dining room in the form of Senate bean soup.
• Minestrone is an Italian vegetable soup.
• Miso soup is made from fish broth and fermented soy in Japan.
• Mulligatawny is an Anglo-Indian curried soup.
• Nässelsoppa (nettle soup), made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden.
• Nkatenkwan is a heavily spiced soup from Ghana based on groundnut with meat, most often chicken, and vegetables added. It is generally eaten with fufu.
• Noodle soup is the common name for a diverse collection of soups with varied ingredients, including (obviously) noodles.
• Okroshka is a cold soup of Russian origin.
• Partan bree is a Scottish soup made with crabmeat and rice
• Patsás is made with tripe in Greece.

• Peasants' Soup is a catch-all term for soup made by combining a diverse—and often eclectic—assortment of ingredients. Variations on peasants' soup are popular in Eastern Europe, Russia, and Central Africa.
• Philadelphia pepper pot soup, a Philadelphia specialty, is traditionally made with tripe.
• Phở is Vietnamese beef/chicken soup with scallions, welsh onion, cherred ginger, wild coriander (Eryngium foetidum), basil, cinnamon, star anise, clove and black cardamom.
• Psarosoupa, a Greek fish soup, is made in various versions with a variety of fish types.
• Revithia is a Greek chickpea soup.
• Sancocho is chicken soup with vegetables in Latin America.
• Scotch broth is made from mutton or lamb, barley and root vegetables.
• Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines, is sour from the sorrel.
• She-crab soup, from Charleston, South Carolina, is a creamy soup made with blue crab meat and crab roe.
• Sinigang, from the Philippines, is a clear sour soup made from tamarind paste and meat, fish, or vegetables.
• Snert (erwtensoep), a thick pea soup, is eaten in the Netherlands as a winter dish, and is traditionally served with sliced sausage.
• Solyanka - Russian soup on a meat, fish or vegetable broth with pickles, spices and smoked meat or fish.
• Sopa da Pedra, is a rich traditional Portuguese soup with lots of ingredients.
• Sopa de Peixe, is a traditional Portuguese fish soup.
• Soto, a traditional Indonesian soup made with turmeric, galangal, etc., usually contains either beef or chicken.
• Split peas soup, a thick soup made in the Caribbean from split peas (chickpeas or garbanzos), usually includes "ground provision" vegetable staples and some type of meat.
• Tarator is a Bulgarian cold soup made from yogurt and cucumbers.
• Tomato soup comes in several varieties, with tomatoes in common.
• Tom yum is the name for two similar hot and sour soups with fragrant herbs from Laos and Thailand.
• Tarhana soup, from Persian cuisine is made with fermented grains and yogurt.
• Trahanas is a variation of the above soup using chicken and Halloumi cheese
• Vichyssoise, a French-style soup invented by a French chef at the Ritz Hotel in New York City, is a cold purée of potatoes, leeks, and cream.
• Waterzooi is a Belgian fish soup.
• Yukgaejang, a Korean spicy beef soup, also includes vegetables.
• Żurek, a Polish sour rye soup with sausages, is often served in a bowl made of bread.