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40 relations: Belarusian cuisine, Borș (bran), Borscht, Bran, Burmese cuisine, Cabbage soup, Canh chua, Ciorbă, Czech cuisine, East Asia, Hot and sour soup, India, Istrian stew, Khmer language, Kvass, List of soups, Moldavia, North Slavic fermented cereal soups, Okroshka, Pickled cucumber, Polish cuisine, Rasam, Rassolnik, Russian cuisine, Samlar machu, Sauerkraut, Shchi, Sinigang, Slavs, Slovak cuisine, Slovenian cuisine, Solyanka, Sorrel soup, Soup, Southeast Asia, Styrian sour soup, Taste, Tom kha kai, Tom yum, Ukrainian cuisine.
Belarusian cuisine
Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, basing predominantly based on meat and various vegetables typical for the region.
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Borș (bran)
Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also borș or ciorbă.
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Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
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Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain.
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Burmese cuisine
Burmese cuisine includes dishes from various regions of Myanmar.
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Cabbage soup
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines.
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Canh chua
Canh chua (sour soup) or cá nấu ("cooked fish") is a sour soup indigenous to the Mekong Delta region of southern Vietnam.
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Ciorbă
Ciorbă, from Persian shorba (شوربا) is a general Romanian word describing sour soups consisting of various vegetables and meat.
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Czech cuisine
Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.
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East Asia
East Asia is the eastern subregion of the Asian continent, which can be defined in either geographical or ethno-cultural "The East Asian cultural sphere evolves when Japan, Korea, and what is today Vietnam all share adapted elements of Chinese civilization of this period (that of the Tang dynasty), in particular Buddhism, Confucian social and political values, and literary Chinese and its writing system." terms.
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Hot and sour soup
Hot and sour soup is a variety of soups from several Asian culinary traditions.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Istrian stew
The Istrian stew or jota (Istarska jota; Jota, Jota) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region.
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Khmer language
Khmer or Cambodian (natively ភាសាខ្មែរ phiəsaa khmae, or more formally ខេមរភាសា kheemaʾraʾ phiəsaa) is the language of the Khmer people and the official language of Cambodia.
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Kvass
Kvass is a traditional Slavic and Baltic beverage commonly made from rye bread, known in many Eastern European countries and especially in Ukraine and Russia as black bread.
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List of soups
This is a list of notable soups.
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Moldavia
Moldavia (Moldova, or Țara Moldovei (in Romanian Latin alphabet), Цара Мѡлдовєй (in old Romanian Cyrillic alphabet) is a historical region and former principality in Central and Eastern Europe, corresponding to the territory between the Eastern Carpathians and the Dniester River. An initially independent and later autonomous state, it existed from the 14th century to 1859, when it united with Wallachia (Țara Românească) as the basis of the modern Romanian state; at various times, Moldavia included the regions of Bessarabia (with the Budjak), all of Bukovina and Hertza. The region of Pokuttya was also part of it for a period of time. The western half of Moldavia is now part of Romania, the eastern side belongs to the Republic of Moldova, and the northern and southeastern parts are territories of Ukraine.
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North Slavic fermented cereal soups
In West Slavic and Hungarian countries, fermented rye or wheat, or sourdough, are used to make soups.
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Okroshka
Okróshka (окрошка) is a cold soup of Russian origin.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
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Rasam
Rasam, chaaru, saaru or kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings.
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Rassolnik
Rassolnik (рассольник) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
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Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
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Samlar machu
Samlar machu (សម្លម្ជូរ) is the Khmer language term for a category of sour (machu) soups (samlar, also samlor, salaw, or salor) popularly known in English as simply "Cambodian sour soup".
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Shchi
Shchi (a) is a Russian style cabbage soup.
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Sinigang
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok).
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Slavs
Slavs are an Indo-European ethno-linguistic group who speak the various Slavic languages of the larger Balto-Slavic linguistic group.
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Slovak cuisine
Slovak cuisine varies slightly from region to region across Slovakia.
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Slovenian cuisine
Slovenian cuisine (slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures.
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Solyanka
Solyanka (Russian: соля́нка; is a thick, spicy and sour Russian soup that is common in Russia and other states of the former Soviet Union and certain parts of the former Eastern Bloc.
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Sorrel soup
Sorrel soup is a soup made from water or broth, sorrel leaves, and salt.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Southeast Asia
Southeast Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia.
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Styrian sour soup
Styrian sour soup (Štajerska kisla juha) is a sour soup that originates from Lower Styria.
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Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.
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Tom kha kai
Tom kha kai, tom kha gai, or Thai coconut soup (ต้มข่าไก่,; Lao: ຕົ້ມຂ່າໄກ່,; literally "chicken galangal soup") is a spicy and sour hot soup with coconut milk in Thai and Lao cuisines.
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Tom yum
Tom yum or tom yam (ต้มยำ) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn).
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Ukrainian cuisine
Ukrainian cuisine is the cuisine of Ukraine.
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References
[1] https://en.wikipedia.org/wiki/List_of_sour_soups
