He collected twenty best soups in the world.  Borscht – Third

He collected twenty best soups in the world. Borscht – Third

If a stew soup looks old, you have many friends. According to Janet Clarkson, author of Sup: A World History, soup is one of the oldest and most versatile dishes in the world.

“Every culture has its own soup,” she wrote. “This dish has very ancient roots.” She wrote in her book: From the Bronze Age, humans produced everything from turtle shells to bamboo trunks. Boiling helps to eat grains by adding herbs and other nutrients.

Banga (Nigeria)

Oil palm oil adds fat and flavor to traditional African soup from the Niger Delta, which includes fresh catfish, beef and dried seafood. Because it is so popular, a bungalows made for it are sold in stores. Most of these compounds include African nutmeg, flour beans, betel nut leaves and other seasonings. They add a rich flavor to the soup eaten with cassava pudding.

Phobo (Vietnam)

To create a delicious base for this Vietnamese rice noodle soup, the soup is preserved for hours with cinnamon, star anise and other hot spices.

Fo is considered to be one of Vietnam’s most famous recipes, but the soup is relatively new, writes Fo Cookbook author Andrea Nguyen.

And although modern restaurants offer a wide selection of this type of food, the main version is beef soup. A.D. In 1930, Nguyen’s description, soup was served with roast beef stew.

Today, beef remains the most popular version in Vietnam, with options including raw beef and raw and boiled beef, breast and veal.

Borsch (Ukraine)

According to CNN, “Red Soup is floating in Ukraine and Eastern Europe. – Borscht, usually topped with a spoonful of sour cream, is not your usual beetroot soup. It tastes like kvass, made from beetroot juice, which is another regional delicacy. Although soup is sometimes called Russian cuisine, this statement is very controversial. Ukrainian chefs are now campaigning for the Borchit edition to be inscribed on the UNESCO World Heritage List.

Bujumbura (France)

It has become a staple of fishermen’s cuisine, and the Buccupy classic combines Mediterranean flavors, making its food similar to its coastal Marseille. Saffron, olive oil, fennel, garlic and tomatoes are combined with fresh seafood. At one time, this fish reflected daily activity, but now things are a little tighter. A.D. According to the signatories of the Bouillabaisse Charter in 1980 – a joint effort by local chefs to ensure the quality of French soup – the right recipe should include at least four seafood items from the menu.

Caldo Verde (Portugal)

In the Portuguese Minho wine region, this homemade soup is mixed with mashed potatoes and onions. Now this soup is the star of cooking in both high-end cafes and rural kitchens, which fits the definition of simple home-cooked food. In many variations, the tender, sausage of the Portuguese sausage adds a smoky and salty taste to the soup, making this dish even sweeter. The wise ones are advised to go with the famous Vine Verde Minho wine glass.

Choba Freak (Algeria, Libya and Tunisia)

Collected green durum wheat adds hearty and nutritious food to this North African soup, which is especially popular during the holy month of Ramadan. The tender grains are combined with tomato sauce and aromatic spices, their tasty chicken and stew, beef, lamb or lamb. It is recommended to serve with slices of lemon and the usual Caesar bread.

Chupe de Camarons (Peru)

This creamy shrimp soup is considered a specialty of Arekupa, a historic city in Peru surrounded by volcanic eruptions. Cool evenings on the mountains are perfect for this delicacy, with soft prawns paired with Andian potatoes and corn. Aji Amarillo, a chili-flavored chili pepper, adds a nice spice to the creamy ingredients. Perhaps this explains the reputation of the soup as a powerful aphrodisiac.

Gazpacho (Spain)

It is hot in the Andalusian winter to refresh yourself with this cold vegetable soup. The modern, well-known edition of Gazpacho includes tomatoes, pumpkins, garlic, and olive oil, with some bread crumbs added for the rich.

Before the Spaniards tried tomatoes from the New World, the Arabs brought this food to the Iberian Peninsula hundreds of years ago. The main ingredient is a mixture of mashed and sourdough bread, garlic and olive oil.

Peanut Soup (West Africa)

This soup is popular in various West African countries – meat, fish or chicken in a small saucepan over low heat. There are variations, but regardless of the country, these soups add a hint of chili to the Scottish hat.

Gumbo (United States)

Cultures and flavors blend in with this delicious soup, considered the star of Louisiana cuisine influenced by West African, American and French cuisine. Gumbo dishes made with seafood, chicken and soup are popular, and there are many ways to prepare this southern dish.

The crushed, dried saffron leaves are spicy for many gumbo recipes. Some chefs enhance their soup with baking powder (called rugs), while others use roasted okra pieces. Any differences are seen every year by world champion Gumbo Kukoff in New Iberia, Louisiana. Where chefs compete for the title of Soup Master.

Hariri (Morocco)

At sunset during Ramadan, many Moroccans eat their own soup of fresh chicken. Add the hot fennel to the prepared tomato sauce with cinnamon, ginger, turmeric and pepper and sauté. This soup is also popular in Algeria. Vegetarian recipes are popular, and the most popular version is made from lamb or other roasted meat.

Carcho (Georgia)

Tart cherry plum sauce tkemali adds a spicy flavor to this traditional soup, one of the most popular dishes in Georgia. It is made from unripe plums, which weigh the fat of boiled beef and ground nuts in the soup. “However,” says CNN, “the taste buds come from a mixture of sunili hops, tin, savori, fenugreek, black pepper, calendula and more.”

Langu Beef Noodle Soup (China)

For this traditional soup, hand-drawn Lamian noodles is ingenious. Craftsmen use fine-grained gluten-free flour and alkaline flour to make a dough, then roll it out into pieces and make noodles for a bowl.

These noodles are tossed into beef broth to make a world-class soup consisting of soft beef, pieces of pale radish, chili oil and fresh herbs. (In some stores, customers may request noodles of the required thickness and shape.)

Mohinga (Myanmar)

Soup is widely eaten for breakfast in Myanmar, and sidewalk vendors and tea vendors sell Mohinga bowls with large gas. The essence of this noodle soup is a fragrant soup made from herbs and fried rice. Fish and thin rice noodles increase prosperity. Mohina is so popular that it can be changed from breakfast to snack every day and each region has its own version of this classic dish.

Menudo (Mexico)

An hour-long trip to a delicious garlic broth is considered the best Mexican hangover but Menudo is more than that. This dish is served at weddings and large events where a large traditional soup can serve dozens of guests.

This is a wonderful dish made with homini, which tastes fresh with the addition of raw onions, chili and celandro. There are two main options to choose from: Menudo Rojo is a lighter and less spicy option, with red-red due to the chili in the soup.

Mokeka de Kamaraw (Brazil)

Palm oil and tomatoes Coconut infusion Warm orange red. Even in the hottest days of the Bahia region of Brazil, this delicious soup is enjoyed in steamed bowls. The real highlight of this soup is the sweet and fluffy plum floating in the soup. Traditionally moqueca de camarao is cooked in a pot made of black clay and mango juice. .

Soto Ayaam (Indonesia)

Chicken noodle soup reaches the heights of this delicious Indonesian dish. Spices such as fresh turmeric, star anise, cinnamon, lemongrass, and lime are added to the broth, while boiled egg yolks add richness to the soup. In every part of Indonesia, this delicious dish is locally sourced, and the soup is popular in Singapore, Malaysia and South America as far as Suriname, the recipe has reached out to Javanese immigrants. It is recommended to eat this soup with roasted onions, fresh lemon and red pepper.

Tom Yam Gun (Thailand)

Sweet, sour, spicy and salty, this soup is the perfect accompaniment to sweet, fluffy shrimp. The fragrant ingredients include galangal, lemongrass, and lime leaves, with a hint of spicy red chili pepper. Tom Yum Gung is just one of the many types of Tom Yum Soup in Thailand – this version is rich in 70 shrimp and is popular with many diners.

Tonkotsu Ramen (Japan)

Long-boiled pork bones add a great flavor to this classic ramen. It is a symbol of Fukuoka State on the southern island of Kyushu, but this delicious soup is now available at noodle shops in the sunrise (and beyond). The Tonkotsu Ramen would not be complete without a plate of pork chops and noodles.

Yaila Chorabasi (Turkey)

Boiled rice or barley has a unique flavor to this creamy yogurt soup. This type of food is believed to protect against the flu during the winter – some Turkish hospitals offer yoghurt soup to treat patients. A pinch of dried mint helps to balance the taste of a little yogurt. Fresh lavash is recommended to serve the soft round cake soup.

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