Warming in winter or cooling in summer, soup is a universal dish found in all culinary cultures. We share it in large quantities or not, garnished with a little spice or herb that makes all the difference.
It’s also one of the world’s oldest dishes, CNN reports, citing metal vessels dating back to the Bronze Age (3300 BC) found in archaeological sites. The American chain was interested in this dish in all its diversity to make it a winner. Here’s a ranking of the top ten soups in the world, according to CNN.
Banga soup, or palm nut soup, is so popular in Nigeria that it can be bought in sachets in supermarkets. The authentic recipe includes peppers, garlic, onions, as well as fish, beef and shellfish.
Beef Pho (Vietnam)
This traditional Vietnamese specialty is a bit like a French cousin of pot-au-feu. There are many variations, but mostly we find beef, scallion and ginger.
This soup is easily recognizable because of the red color from the beetroot. It is added to the raw broth together with other separately cooked vegetables (potatoes, cabbage, carrots, garlic). Finally, this Ukrainian specialty includes meat, mostly beef.
This typically Marseille preparation was originally a popular dish made by fishermen from their unsold fish. Nowadays, it is not uncommon to find them in gourmet restaurants. The recipe is made from several local species: John Dory, scorpion fish, red mullet, live fish, eel, sea bream, whiting…
Caldo verde (Portugal)
Caldo verde, Portuguese for green broth, is a very popular dish in Portugal. It’s also very easy to make, thinly sliced cabbage, potatoes and olive oil.
Chorba frik (Algeria)
This cracked green wheat soup is known for its inimitable texture. It is eaten with flatbread, especially during Ramadan.
Chupe de Camarones (Peru)
This crayfish soup is one of the best dishes in Peruvian cuisine. It is eaten a lot in the southern part of the country. In his recipe, we find crayfish, pumpkin and an aromatic herb reminiscent of huacatay, anise and basil.
This soup made from cold blended raw vegetables (tomatoes and cucumbers) is very popular in Spain. The French also adopted it. It is very pleasant as an appetizer during hot periods.
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Peanut Soup (Africa)
This dish is a great classic of African gastronomy. There are many versions. But all share a peanut base and a creamy, rich and savory texture.
Originating from Louisiana, USA, this specialty combines many influences: African, American and French. It is made with okra (also called okra), a vegetable also found in Reunion Island and Guyana, with shrimp and smoked sausage.