Warm Your Winter 24/25 With Centuries-old Famous Soups that are Still Popular Today
Winter is the perfect season for enjoying a warm bowl of soup. Here are Centuries-old Famous Soups that are Still Popular Today around the world, along with their recipes, to help you cosy up this winter.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavoured liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a while in stock.
French Onion Soup
Origin: France, 18th century
Description: This classic soup is made with caramelized onions, and beef broth, and topped with a slice of French bread and melted cheese. It’s rich, flavorful, and perfect for cold winter days.
Ingredients: 4 large onions (sliced),
4 cups beef broth,
1 cup water,
2 tablespoons butter,
1 bay leaf,
1 teaspoon thyme,
salt, pepper,
French bread slices,
grated Gruyère cheese.
Instructions:
- Melt butter in a pot. Add onions and cook until caramelized.
- Add beef broth, water, bay leaf, thyme, salt, and pepper. Simmer for 30 minutes.
- Remove the bay leaf. Pour soup into bowls.
- Top with bread slices and grated cheese. Broil until the cheese melts.
Italian Minestrone
Origin: Italy, Roman times
Description: A hearty vegetable soup that includes a mix of seasonal vegetables, beans, and pasta or rice. It’s a staple in Italian cuisine and known for its healthy and comforting qualities.
Ingredients: 1 cup diced carrots,
1 cup diced celery,
1 cup diced zucchini,
1 cup chopped spinach,
1 can diced tomatoes,
4 cups vegetable broth,
1 can kidney beans,
1 cup elbow macaroni,
1 teaspoon basil,
salt, pepper.
Instructions:
- In a pot, combine carrots, celery, zucchini, spinach, tomatoes, and vegetable broth. Bring to a boil.
- Add beans, macaroni, basil, salt, and pepper. Simmer for 15 minutes.
- Serve hot with a sprinkle of Parmesan cheese.
Japanese Miso Soup
Origin: Japan, ancient times
Description: Made with a base of dashi (fish stock) and miso paste, this soup often includes tofu, seaweed, and green onions. It’s a staple in Japanese meals, known for its simplicity and umami flavour.
Ingredients: 4 cups dashi broth,
1/4 cup miso paste,
1/2 cup tofu (cubed),
1/4 cup sliced green onions,
1/4 cup seaweed.
Instructions:
- Heat dashi broth in a pot. Do not boil.
- Dissolve miso paste in a small amount of broth, then add to the pot.
- Add tofu, green onions, and seaweed. Simmer for 5 minutes.
- Serve warm.
Chinese Hot and Sour Soup
Origin: China, ancient times
Description: A flavorful soup with a perfect balance of hot (spicy) and sour (vinegar) elements. It includes ingredients like mushrooms, tofu, bamboo shoots, and sometimes pork. It’s a popular choice in Chinese cuisine for its invigorating taste.
Ingredients: 4 cups chicken broth,
1/2 cup sliced mushrooms,
1/2 cup bamboo shoots,
1/4 cup tofu (cubed),
1 egg (beaten),
2 tablespoons soy sauce,
1 tablespoon rice vinegar,
1 teaspoon white pepper,
1 tablespoon cornstarch,
1/4 cup water,
green onions for garnish.
Instructions:
- Heat chicken broth in a pot. Add mushrooms, bamboo shoots, and tofu. Simmer for 10 minutes.
- Add soy sauce, rice vinegar, and white pepper.
- Dissolve cornstarch in water, then add to the pot. Stir until thickened.
- Slowly pour in the beaten egg while stirring.
- Garnish with green onions.
Russian Borscht
Origin: Eastern Europe, 9th century
Description: A vibrant beet soup that includes cabbage, potatoes, and sometimes meat. Served hot or cold, it’s often garnished with sour cream and dill. It’s a beloved dish in many Eastern European countries.
Ingredients: 4 cups beef broth,
2 cups shredded beets,
1 cup shredded cabbage,
1 cup diced potatoes,
1 cup diced carrots,
1 cup diced onions,
2 tablespoons tomato paste,
1 tablespoon vinegar,
salt, pepper,
sour cream, dill.
Instructions:
- In a pot, combine beef broth, beets, cabbage, potatoes, carrots, and onions. Bring to a boil.
- Add tomato paste, vinegar, salt, and pepper. Simmer for 20 minutes.
- Serve hot with a dollop of sour cream and a sprinkle of dill.
Greek Avgolemono Soup
Origin: Greece, ancient times
Description: A creamy and tangy soup made with chicken broth, lemon juice, and eggs, often including rice or orzo. It’s known for its comforting and unique flavour.
Ingredients: 4 cups chicken broth,
1/2 cup orzo pasta,
2 eggs, 1/4 cup lemon juice,
2 cups shredded chicken,
salt, pepper, dill.
Instructions:
- Boil chicken broth. Add orzo and cook until tender.
- Whisk eggs and lemon juice in a bowl. Slowly add hot broth to the mixture, whisking constantly.
- Return the mixture to the pot. Add chicken, salt, and pepper. Simmer for 5 minutes.
- Garnish with dill.
Vietnamese Pho
Origin: Vietnam, early 20th century
Description: A flavorful noodle soup made with beef or chicken, herbs, and spices. Pho is known for its aromatic broth and is a beloved comfort food in Vietnam and worldwide.
Ingredients: 4 cups beef broth,
1/2 pound beef (thinly sliced),
1/2 pound rice noodles,
1 onion (thinly sliced),
2 cloves garlic (minced),
1 piece ginger (sliced),
1 cinnamon stick,
2 star anise,
1 tablespoon fish sauce,
bean sprouts,
fresh herbs (basil, cilantro, mint),
lime wedges.
Instructions:
- Boil beef broth with onion, garlic, ginger, cinnamon stick, and star anise for 30 minutes. Strain.
- Cook rice noodles according to package instructions.
- In serving bowls, place cooked noodles and raw beef slices.
- Pour hot broth over the noodles and beef, cooking the beef in the process.
- Garnish with bean sprouts, fresh herbs, and lime wedges.
Portuguese Caldo Verde
Origin: Portugal, 15th century
Description: A green soup made with potatoes, kale, and chorizo sausage. It’s a staple in Portuguese cuisine, particularly popular during festivities.
Ingredients: 4 cups chicken broth, 1 pound potatoes (peeled and diced), 1 onion (diced), 2 cloves garlic (minced), 1/2 pound kale (chopped), 1/2 pound chorizo sausage (sliced), olive oil, salt, pepper.
Instructions:
- In a pot, heat olive oil and sauté onions and garlic until tender.
- Add potatoes and chicken broth. Bring to a boil and cook until potatoes are tender.
- Blend the soup until smooth.
- Add chorizo and kale. Simmer for 10 minutes.
- Season with salt and pepper. Serve hot.
Turkish Lentil Soup (Mercimek Çorbası)
Origin: Turkey, Ottoman times
Description: A smooth and nutritious soup made from red lentils, flavoured with onions, garlic, and spices like cumin and paprika. It’s a common starter in Turkish cuisine, loved for its simplicity and warmth.
Ingredients:
4 cups chicken broth,
1 cup red lentils,
1 onion (diced),
2 carrots (diced),
2 tablespoons tomato paste,
1 teaspoon cumin,
1 teaspoon paprika,
lemon wedges.
Instructions:
- In a pot, sauté onions and carrots until tender.
- Add lentils, tomato paste, and spices. Pour in chicken broth.
- Simmer until lentils are soft.
- Blend the soup until smooth. Serve hot with lemon wedges.
Italian Ribollita
Origin: Tuscany, Italy, medieval times
Description: A thick soup made from leftover bread, vegetables, and beans. It’s a traditional peasant dish that exemplifies resourcefulness and deliciousness.
Ingredients:
4 cups vegetable broth,
2 cups cannellini beans,
1 cup diced tomatoes,
1 cup chopped kale,
1 cup diced carrots,
1 cup diced celery,
1 onion (diced),
4 cloves garlic (minced),
day-old bread slices,
olive oil,
salt, pepper.
Instructions:
- In a pot, heat olive oil and sauté onions, garlic, carrots, and celery until tender.
- Add tomatoes, beans, and vegetable broth. Bring to a boil.
- Add kale and simmer until tender.
- Serve over day-old bread slices. Drizzle with olive oil.
These soups have stood the test of time, and their enduring popularity is a testament to their delicious flavours and rich cultural heritage.
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