Soup Recipes & Cookbooks

Soup Cookbooks and Recipes

• Borscht - This is a stew made from beets. Sometimes meat, cabbage and potatoes are also added. There are many variants of the basic recipe found in the cuisines of Eastern Europe.
  
  
• Clam chowder - This is an American recipe for a milk-based broth. It contains clams, flour, onions, potato, and bacon or salt pork. Tomatoes are an optional ingredient, used in the New York recipe ("Manhattan clam chowder"), but not in the New England recipe (often known as "New England clam chowder" or "Boston clam chowder").
  
  
  
• Cock-a-leekie soup - This is one of British cuisine's best known recipes. The soup, which originates in Scotland, is made from leeks and potato with chicken stock.
  
  
• Cream of Mushroom - A thick and and hearty mushroom-flavored soup.
  
  
• French onion soup - This is a famous French recipe made from onions and beef broth, and topped with cheese and croutons. According to legend the soup was invented by King Louis XV.
  
  
  
• Gazpacho - This is a famous Spanish recipe for cold vegetable soup. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also often added. The soup is especially popular in hotter areas of Spain such as Andalusia.
  
  
• Guly´sleves - This is the original Hungarian recipe for goulash. It is a meat soup, traditionally made in a cauldron, based on beef and onions, and flavored with paprika. Various other ingredients such as carrots, pasta squares, fresh peppers or tomatoes are sometimes also added to the soup. Hot chilies are also sometimes used, and garlic, herbs, or white wine are often used to enhance the flavor.
  
  
• Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener. The soup often contains poultry or shellfish such as crab, crawfish or shrimp. Tasso (smoked pork shoulder) or andouille (a sausage made from smoked pork, chitterlings, onions, and wine) are sometimes also included in the soup, resulting in a smokey flavor. The soup originates in Cajun and Creole cuisine, but today is widely served in the United States, especially in Soul Food restaurants.
  
  
  
• Le Tourin - A French recipe for soup with a strong garlic flavor. Best served over thinly sliced bread.
  
  
• Miso soup - Soup which is made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!
  
  
  
• Okroshka - This is a traditional Russian recipe. It is a cold soup made from kvass (bread drink), and can also contain meat, fish or vegetables. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.
  
  
• Soljanka - This is a Russian recipe. It is a thick spicy and sour soup. There are three main varieties of this soup: fish, meat or mushroom. All the varieties also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.
  
  
  
• Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth.
  
  
  
• Yushka - This Ukrainian dish is a soup made from freshwater fish such as carp.

• Soup Recipes