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If a steaming bowl of soup strikes you as the ultimate in old-fashioned comfort, you’ve got plenty of company.
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“Every culture has some kind of soup,” she said. “It’s got very ancient roots.” Early people simmered it in everything from turtle shells to lengths of bamboo, she writes in the book, turning out metal soup pots starting in the Bronze Age.
Boiling food made it possible to subsist on stable grains, with herbs and other ingredients added for nourishment or medicinal purposes.
Each time you deliver a pot ofhearty soup(with perhaps a side ofbread) to a friend with the sniffles, Clarkson said you’re in fact carrying on an age-old tradition.
“Separating food and medicine — that’s not how ancient people thought of it,” she said. “I think in every country in the world, historically, some soups were seen as restorative.”
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It’s a definition that leaves room for the world’s tremendous culinary diversity. These are 【 - Free Real-Time Trading Opportunities 】 Travel’s nominations for 20 of the best soups around the world:
Fruits from the oil palm tree lend both fat and flavor tothis soup from the Niger Delta, which also features fresh catfish, beef and dried seafood.
It’s so popular that packets of ready-mixedbanga spiceare sold in shops. Most blends include African nutmeg, castor seed, orima, jansa and beletete leaves.
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Broth is simmered for hours with cinnamon, star anise and other warm spices to create a wonderfully aromatic base for this rice noodle soup. Pho is among Vietnam’s most recognized culinary exports, but the soup is a relatively new food, wroteAndrea Nguyen, author of“The Pho Cookbook.”
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Chunks of tender beets swim in brilliant red broth for a soup that’s beloved in Ukraine and across Eastern Europe. Often topped with a rich dollop of sour cream, borscht is anything but basic beet soup. It gets a tangy kick from kvass, a lacto-fermented beet juice that’s another regional specialty.
In 2022,UNESCO declaredthat borscht in Ukraine “unites people of all ages, genders and backgrounds at the table” and placed the soup on its list of Intangible Cultural Heritage in Need of Urgent Safeguarding. And individual Ukrainian chefs are doing their part to make the soupa symbol of the nation.
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In many versions, tender Portuguese chouriço sausage adds an undercurrent of smoky, salty flavor that makes the soup even heartier. Enjoy alongside a glass of Minho’s famed vinho verde wine.
Durum wheat harvested while green, called freekeh, adds satisfying heft and nourishment to this North African soup, which is especially beloved during the holy time of Ramadan.
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It’s got a kick, too. The addition ofají amarillo, a chili pepper with a lilting, fruity flavor, adds satisfying spice to balance out the rich and creamy ingredients. Maybe that explains the soup’s reputation asa powerful aphrodisiac.
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Cultures and flavors meld in a hearty soup that’s a star of Louisiana cuisine, influenced by West African, Native Choctaw and French cuisines. Versions made with seafood, chicken and sausage are among the most popular today, but there aremyriad ways to make this Southern specialty.
Ground, dried sassafras leaves — called filé and long harvested by the Choctaw people — give many gumbo recipes a distinctive spice. Some cooks thicken their soup with a cooked flour paste called roux, while others swear by sautéed slices of okra.
Every possible version is on display each year at theWorld Champion Gumbo Cookoffin New Iberia, Louisiana, where cooks battle for some serious soup-master bragging rights.
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It’s made with unripe plums, whose sour note balances the richness of fatty beef and ground walnuts cooked into the soup. The aromatic kick, though, comes from the spice mix khmeli suneli, a blend of coriander, savory, fenugreek, black pepper, marigold and more.
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Fish lends added richness, while the thin rice noodles are perfect for slurping. Mohinga is so beloved that it’s gone from breakfast dish to anytime snack, and each region has its own twist on the classic soup.
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It’s sheer comfort food, with kernels of hominy that get fresh bite from a garnish of raw onions, chiles and cilantro. Choose from one of two main varieties: Menudo rojo turns a deep red from chiles in the broth, while Sonoran-style Menudo blanco is a milder alternative.
Palm oil and tomatoes tint coconut broth a warm, orangey red in this specialty from the Bahia region of Brazil, where locals eat steaming bowls on even the hottest days.
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Chicken noodle soup may reach its culinary pinnacle in this piquant Indonesian dish. Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine for deeply layered aroma and flavor, with the jammy yolks of soft-boiled eggs to add extra richness.
Every part of Indonesia has a local twist, and the soup is also beloved in Singapore, Malaysia and in faraway Suriname in South America, where the recipe arrived with Javanese immigrants.
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Long-simmered pork bones impart intense flavor to this classic ramen, whose broth is cloudy with marrow and fat. It’s a signature ofFukuoka Prefectureon the southerly island of Kyushu, but the rich soup is now served in ramen shops across the country (and world).
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Boiled rice or barley adds grainy sweetness to this creamy yogurt soup. It’s believed to ward off colds during winter; some Turkish hospitals even serve yogurt soup to recovering patients.
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Jen Rose Smith is a writer based in Vermont. Find her work atjenrosesmith.com, or follow her on Twitter @jenrosesmithvt.
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