jedzenie: List of soups

Evidence: 100 • authority: 72

This is a list of notable soups. Soups have been made since ancient times. 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 flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consum…

Evidence: 65 • authority: 72

Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch (a fruit brandy) may be used. Fruit soup is sometimes served as a dessert. Many recipes are for cold soups served when fruit is in season during warm weather. Some, like Norwegian fruktsuppe, may be served warm or cold, and rely on dried fruit, such as dried prunes, apricots and raisins, thus being able to be prepared in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages, such as sweet wine, white wine, brandy…

Evidence: 65 • authority: 72

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more. The consistency of soups varies from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Soups may be savoury or sweet. Soups have been made since prehistoric times and have evolved over the centuries. The first soups were made from grains and herbs; later, legumes, other vegetables, meat,…

Evidence: 53 • authority: 72

This is a list of notable cold soups. Soups have been made since ancient times. In warm climates, or in summer, many cultures make traditional cold soups. These soups tend to be lighter than winter soups and typically contain less fat and meat per serving. Some are purely vegetable based but many use light meat or fish stocks.

Evidence: 53 • authority: 92

Silver Spoons in Toxic Soups: Predictors of Protective Action in Affluent Neighborhoods near a Contaminated Research Facility.. The Santa Susana Field Laboratory (SSFL) in Ventura County, California, was among the first sites in the United States to conduct aerospace and nuclear research during the Cold War. Over the nearly 60 years it was in operation, several accidents at SSFL resulted in significant contamination of the surrounding environment. As a result, SSFL was designated as a Superfund eligible site in 1989, although not placed on the National Priorities List, and has since been the subject of numerous lawsuits and health investigations. Prior research near the SSFL has identified…

Evidence: 43 • authority: 72

Cold beet soup (Belarusian: халаднік, romanized: chaladnik; Latvian: aukstā zupa, lit. 'cold soup'; Lithuanian: šaltibarščiai, lit. 'cold borscht'; Polish: chłodnik litewski, lit. 'Lithuanian cold soup'; Ukrainian: холодник, romanized: kholodnyk) is a cold summer soup found in the cuisines of Belarus, Lithuania, Latvia, Poland and Ukraine. It is historically associated with the culinary traditions of the Grand Duchy of Lithuania and the later Polish–Lithuanian Commonwealth, where cold sour soups were common across the entire social strata, from the nobility to the peasants. Svekolnik is a related cold beet soup in Russian cuisine, commonly made with bread kvass or beetroot kvass. The dish h…

Evidence: — • authority: 72

Sundubu-jjigae (Korean: 순두부찌개) is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan. Extra soft t…

Evidence: — • authority: 72

Congee ( KON-jee, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury porridge, primarily made by boiling rice in a large amount of water until the rice softens, and commonly flavored with salt or mild broth. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is o…

Evidence: — • authority: 72

Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru; お-/o- being honorific) is a traditional Japanese soup consisting of miso in a dashi stock. It is commonly served as part of an ichijū-sansai (一汁三菜) meal 'one soup, three dishes' consisting of rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, and mushrooms. Along with suimono (clear soups), miso soup is one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice. Miso soup is also called omiotsuke (御御御付) in some parts of Japan, especially around Tokyo.

Evidence: — • authority: 92

Dietary supply and reporting reliability during Antarctic overwintering under extreme isolation: a food image-based analysis.. Background Objective data on the actual food environment in isolated, confined, and extreme (ICE) settings remain scarce, as planned menus often differ from meals served. This study used image-based documentation to characterize meal composition and sensory properties during Antarctic overwintering and to assess agreement between planned and served meals. Methods More than 2,000 photographs of lunch and dinner plates self-selected by the research physicians at Concordia Station, Antarctica, during three overwintering missions (Mar-Oct) were analyzed. Meals were clas…