zupy-i-gulasze: Borscht

Evidence: 100 • authority: 72

Borscht (English: ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an h…

Evidence: 66 • authority: 72

Evidence: 59 • 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: 52 • 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: 44 • authority: 92

Evidence: 38 • authority: 72

This is a list of vegetable soups. Vegetable soup is a common style of soup prepared using vegetables and leaf vegetables as primary ingredients.

Evidence: 38 • authority: 88

Evidence: 38 • authority: 72

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. Often it is a vegetable soup, with lentils, peas or beans in place of the meat. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. There is also a preference to cook cabbage soup using a pork stock.

Evidence: 38 • authority: 72