At the Culy editors, we could easily think of a song of praise about our love for soup. Because let’s face it: how else would we tackle harsh winter weather, heartbreak and other challenges in life? We wouldn’t know… We would like to highlight this unctuous dish with an overview of the best soups in the world.
Who will bring us a portion?
The best soups in the world
Pho – or actually phở – is a Vietnamese broth-based soup, served with rice noodles, various spices, peppers and lime. Speaking of comfort food… Pho is delicious during cold days!
A traditional pho is characterized by the patience that you have to muster while drawing the stock. However, this does not necessarily have to take up days of your time: with a few shortcuts you can easily put a quick version on the table, as in the recipe below.
> Recipe: Culy Homemade: Quick Pho (Vietnamese Noodle Soup)
Borscht(sj) , or borscht, is the famous Russian beetroot soup, recognizable by its beautiful red color. In addition to beets, other vegetables such as cabbage, carrots and garlic go into the soup. It also contains herbs such as dill and the whole is topped off with sour cream.
Many Russians also have the habit of adding mashed eggs, beef and strings of pickles. Borschtsj is a real meal soup, delicious for the winter.
La bisque, c’est chic! The way you pronounce it is already quite elegant, the taste certainly is. That’s it in that unsurpassed broth, made from the shells of crustaceans. If you let it steep long enough, you get the perfect base for a refined soup. You can imagine: season it with a good dash of cream, a splash of alcohol (often white wine, pastis or cognac) and tomato puree and you don’t know what hit you.
Caldo Verde (Portugal)
The Portuguese usually know how to handle soups, did you know that? Take Caldo verde for example: a tasty soup based on green vegetables, potato and onion. In most versions, a little Portuguese chorizo goes on top as a topping – always a good idea. The ultimate match with a glass of vinho verde: that ‘green’ Portuguese wine.
Peruvian chupe de camarones
A few years ago we fell in love with Peruvian cuisine en masse. Since then, that love has continued to grow. The flavors from this kitchen are surprising and different, fresh and exotic. Chupe de Camarones is no exception. (Giant) shrimp are the main ingredient of the soup, often with chunks of potato, corn and vegetables. You also sometimes see a (poached) egg as a topping.
Chickpeas, lentils, tomatoes and a lot of herbs and spices: that’s how you could describe Moroccan harira in a nutshell. That makes it an ultimate spicy and heartwarming (meal) soup, super tasty with some finely chopped fresh mint as a topping. It is often made vegetarian, although a version with lamb is also quite common (and delicious!).
> To the recipe: Moroccan soup (harira) with chickpeas and mint
Too much Mezcal ? Flush your hangover the next day with menudo: a famous anti-hangover soup in Mexico. However, it is best to make it in advance: making the soup is quite a labour-intensive process – although the result is quite similar. Garlic-like broth with pieces of beef tripe and chili to be exact, often served with tortillas.
Soto ayam might be one of our all-time favorite chicken soups (and that’s saying something, because our love for chicken soup is BIG).
It’s probably in that vibrant and utterly satisfying combination of fresh turmeric, lemongrass, ginger and lime leaves. Not to mention those crunchy toppings like onions and bean sprouts…
> To the recipe: One of our favorite meal soups: Indonesian soto ayam
Tonkotsu refers to a broth of pork bones and pork fat, a popular base for ramen. The end result is one of the most satisfying noodle soups imaginable, with a rich, greasy taste.
Tip: try Nissin’s instant ramen noodles with black garlic oil and tonkotsu pork . Not as tasty as the real thing, but still damn satisfying on sluggish days.
Source: Culy by culy.nl
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