Solyanka soup recipe: Russian soup with smoked meats (Solianka)Russian Food Sharlotka – Russian apple cake → Solyanka soup recipe, Russian smoked meat soup Meat Solyanka is a well known Russian and Ukrainian soup with sour and smoked meaty flavour. There are meat, fish and vegetable (mushroom) Solyanka but today we are cooking the meat one. Russian barrel salted (not pickled!) cucumbers are always used in Solyanka and they give the soup that distinctive salty and sour taste. Sometimes some pickle brine is also added. In meat Solyanka you are supposed to use several types of meats (at least 3 different types), most of the meats should be smoked. Usually in Russia meat Solyanka would be cooked on the base of classical meat bouillon (broth) into which other ingredients would be added. For meats in Solyanka soup all kinds of smocked supplies are used: ham, sausages, frankfurters, chicken, bacon and in Russia it is popular to add some typical Russian ‘boiled’ sausage of Bologna type. It probably has to do with a total deficit of good meats in the Soviet era.

Here in the UK I cook Solyanka soup (which my US husband loves very much!) with handy smoked meats you can find in any food store or at the butcher. See the recipe of Solyanka soup and pictures below Russian meat Solyanka soup recipe Ingredients for 4 helpings of Russian Solyanka meat soup: 1,2 litres (about 5 cups) low salt meat or chicken bouillon / stock (I use my own chicken stock that I make with very little salt). Alternatively you can use just water or half-and-half 1 large onion finely diced 1 large carrot grated 70 g pancetta or bacon chopped 100 g smocked cooking chorizo or other smoked pork sausage chopped 160 g smocked chicken breast (or other smocked meat) cubed 3 large barrel-salted cucumbers (available from a Russian, Polish or Lithuanian shop, in the US also available at deli individually packed as a snack) finely chopped 3 Tsp tomato purée sour cream or crème fraîche (optional) Method: In a deep pot put the bouillon for Solyanka soup on to warm it up.

In a deep frying pan (like wok) fry pancetta, chorizo (bacon or/and any other cooking meat(s) you are using) on the medium fire. When the fat is melted out add chopped onion and grated carrot. Fry for a while but don’t let them get brown. Add chopped salty cucumbers and let cook for 5 minutes. Add tomato purée, paprika and capers, if you like them, mix all well and turn off the gas. When the bouillon for Solyanka soup starts to boil add the cubed potato, let boil and then simmer for 5 minutes on a small heat. Now add the fried-up stuff into the Solyanka soup and add all the rest cubed smoked or un-smoked meats like chicken breast, beef tongue , etc. Let the Solyanka soup simmer slowly for 5-10 minutes, then taste for salt. If Solyanka soup is not salty enough, add some pickle brine into the soup. Turn off the fire, cover with the lid and let the Solyanka soup seat for several hours. This will make the soup better, believe me! Russian Solyanka soup is even better the next day!

Serve Russian meat Solyanka soup with a thin slice of lemon, chopped dill and/or parsnip and several olives in every bowl. Add sour cream to taste. Solyanka soup is great in a winter evening with some nice freshly baked bread, home made preferably! Give it a try and the Solyanka soup may become your favourite Russian Monday: "Solyanka" - Rustic Potato Soup with Smoked Meat & Olives at Cooking Melangery Russian Monday: "Solyanka" - Rustic Potato Soup with Smoked Meat & Olives Solyanka (pronounced “so-lyan-ka”), a Russian word which can be translated as “grab-bag” or “hodgepodge” is the name of the dish symbolic in Russian cuisine known far beyond Russia. As a matter of fact, knowing the name of this dish is enough never to go hungry if you are a foreigner visiting Russia.

For the first time “solyanka” is mentioned in the Russian literature of the 15th century and by the 18th century it is widespread and referred by two names – “solyanka” and “pohmelka” (“pokh-mel-ka”), which meant a greasy and very hearty soup served as snack with vodka or served as an entrée. Nobility, however, did not accept this dish at all, considering it a sign of bad taste and only commoners and poor people loved it, since it was very filling and warming while being a good source to replenish energy after a whole day of hard labor. Solyanka also helped common people to drink without actually getting drunk. Solyanka can be thick or liquid. It is based on strong broths such as meat, fish or mushroom ones. Often it may contain smoked meats, franks, sausages or other sausage products.

There are a lot of solyanka recipes but their ingredients are always partly sour, salty and spicy foods such as marinated or pickled mushrooms, sauerkraut, pickles, lemons or lemon juice, capers, olives and even brew which can be added to the soup all together or in any combinations and variations. The salty-spicy-sour taste of solyanka is major part of its charm. Try this unique taste once and you are going to remember it forever! Since mid-19th century tomatoes or tomato paste become new common ingredient greatly enriching taste of the soup which starts being served with sour cream. And, of course, the most hearty and delicious solyanka is not possible without spices – fennel, parsley, garlic and onions, spicy and sweet peppers. Possibly the large number of ingredients and their unique mix attributed to the start of use of word “solyanka” in Russian language not only as name of a dish, but in general term referring to a “colorful mix” of something. Note: I cook my stock the day before cooking the soup. If it's to much for you use beef stock from the store. You will need about 6 cups of stock.

Ingredients: 1 lb. boneless beef shin or stewing steak, cut into large cubes 1 lb. beef bones 2 onions, peeled and quartered 4 garlic cloves, sliced 2 carrots, peeled and sliced 1 large leek, sliced 1 stalk celery, cut into 2 inch pieces 1 bay leaf 4-5 strings fresh thyme, or 1/2 tsp dried thyme salt 1 large onion, peeled and finely sliced 3 salted cucumbers or pickeles, halved lengthwise and sliced 3 Tsp. tomato paste 1/2 tsp paprika (smoked paprika is even better!) 2 large potato, peeled and cubed into large chunks 1/2 cup green olives, sliced 1/2 cup black olives, sliced 2 tsp capers (optional) about 1 lb.

of cooked lean meat products (choose a mixture of Frankfurters, Polish or Krakow sausages, sliced cooked beef, mild chorizo sausages etc - 2-3 different types) salt and freshly ground pepper to taste 1/2 of large lemon, sliced to serve sour cream and parsley to serve rye bread, toasted Directions: To make the stock: trim as much fat as possible from the beef and put in large roasting pan with the bones and onions. Roast in preheated oven at 375°F for 30-40 minutes until browned, turning once or twice. Transfer the ingredients to a large soup pot and discard the fat. Add the water (it should cover by at least 2 inches) and bring to a boil. Skim off any foam. Reduce the heat and add the sliced garlic, carrots, leek, celery, bay leaf, thyme and pinch of salt. Simmer very gently for 2- 2 1/2 hours. Skim occasionally. Do not stir. If the ingredients emerge from the liquid, top up with water. Gently ladle the stock through a muslin-lined sieve into a large container and remove as much fat as possible.

Save the meat, but discard the bones and vegetables. (There should be about 8 cups of stock, you need 6 cups for soup, save the rest for another purpose.) To make a soup: heat the olive oil is a large frying pan over a medium high heat. Add onions and cook until lightly browned. Add pickles, 1/2 cup pickles juice or broth, tomato paste and paprika. Cover and cook for about 5 minutes, stirring occasionally. In a deep pot put the beef stock to warm it up. When the stock starts to boil add the potato, let boil and then simmer for 5 minutes. Add the onion mixture and smoked/un-smoked meats. Let the solyanka soup cook slowly for 5-10 minutes, add salt and pepper. Stir in olives and capers and let it cook for another 2-3 minutes. Ladle this delicious soup into warm bowls, garnish with slice of lemon and parsley. Serve with sour cream and toasted rye bread.

Posted by Yelena Strokin Russian-Ukrainian Solyanka Soup Recipe Yield: 8 servings Solyanka Soup Preparation Make a cheesecloth sachet with bay leaves, peppercorns, and allspice and tie onto handle of large pot. Add water and beef base and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes. Put oil into large skillet and heat. Add onion and carrots, and saute until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to soup pot. Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes. Remove the sachet and discard. Adjust seasonings. Ladle soup into hot bowls and garnish with sour cream and dill or pass them at table. Serve with multigrain bread .

Related Articles Russian Sweet and Sour Beef Stew "Solyanka" - Vikalinka Vikalinka Russian Sweet and Sour Beef Stew “Solyanka” March 22, 2016 by vikalinka 14 Comments It might not feel like it but spring is here. Just the other day I was walking past a blooming magnolia blowing about in the freezing wind, and found it impossible to not feel for the tree. It was as if its blooming was poorly thought out and untimely. I looked at the young branches whipping about in the wind and imagined them snapping before they ever saw sunshine. It felt so bleak. And then just like that I realised that no matter how harsh the weather might be, spring is here and this tree will continue to bloom. No early morning frost or bitter wind can stop it from maturing with each passing month. Sometimes it’s important be reminded that the seasons keep coming. Even when the signs are not visible, spring always shows up. Although we are living in hope of warmer weather and lovelier days we still need to get warm now when we come home because, after all, winter doesn’t want to let go!

Now let’s talk about this Beef Stew called Solyanka in Russia. Not long ago I was asked to join a Red Tractor Beef and Lamb Campaign , that encourages everyday cooks to embrace simple, rustic cooking, with the tagline #LivePeasant, and I was happy to jump both feet in. It didn’t take me long to know what recipe to cook with beef, it had to be Solyanka! This sweet and sour beef stew is one of the brightest examples of Russian peasant food. The origin of its name is unclear, it’s either derived from the word sol meaning salt or selo meaning village. Whatever the source is one thing is not disputed – it’s a meat lover’s heaven. Made from a combination of beef and a variety of smoked meats like ham, smoked sausage, bacon, salami and salted preserves like pickles, mushrooms, olives, and capers, this hearty beef stew has got it going on. One of the best things about this stew is that it’s very forgiving and the ingredient list is easily adjustable. The only two requirements are the right balance of sweet, salty and sour and a somewhat lengthy cooking time, but you wouldn’t mind it just bubbling away on your stove, would you?

This recipe is my own take on the tradition. I adjusted quantities of ingredients and added or omitted some of them to my own liking. Thankfully Russian food allows for that kind of freedom of expression and I know there will be no authenticity police lurking around. 🙂 I like Solyanka as a stew but a soup consistency would be more traditional. 5.0 from 2 reviews How to Present Food on a Plate (with Pictures) - wikiHow How to Present Food on a Plate Four Parts: Starting With Beautiful Food Plating it With Care Adding Appetizing Touches Presenting Tricky Dishes Community Q&A When you're plating food, the goal is to create a dining experience that tempts all of the senses, not just the palate. When food looks appetizing the body actually produces more fluids that aid in nutrient absorption - so you might even say that beautiful food is more wholesome than food that doesn't look appealing. To achieve restaurant-quality presentation, start with brightly-colored, well-cooked food. Layer the food and play with contrasting colors and textures to increase its visual appeal. Finally, garnish the plate with flavorful herbs or spices to take it to the next level.

See Step 1 and beyond to learn how to make the next meal you cook look irresistible. Steps Starting With Beautiful Food 1 Avoid a monochromatic color scheme. A plate of food looks most appealing when there's a high level of contrast in colors. Imagine being served a bowl of plain oatmeal or a dish of pasta without any sauce. Even if the oatmeal or pasta has been dressed with flavorful ingredients like butter and spices, it looks like a plain dish of starch. Serve the same bowl of oatmeal with fresh red berries and a swirl of amber maple syrup, or plate the pasta with a healthy drizzle of green pesto and chopped cherry tomatoes, and you've created a wholly different dining experience. No matter what you're serving, think of ways to add more color contrast. [1] When you're planning meals, think ahead about the colors you want to feature on the plate. You might not be able to represent all the colors of the rainbow at every meal, but challenge yourself to have as much color as possible. If you realize you're about to serve several like-colored foods, like grilled chicken and mashed potatoes, adding a serving or two of fruits and vegetables is a fantastic and easy way to add pops of color.

The richest greens, oranges, reds, purples, blues, pinks and yellows on your plate probably take the form of fruits and vegetables. If you're not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a sprinkling of fresh chives, parsley, dill, or mint. Lemon and lime wedges are welcome alongside poultry and seafood dishes. 2 Bring out vegetables' brightest colors. The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal. Veggies that are a tad overcooked lose their color and tend to look less appetizing than those that are cooked just to the point of softness. To avoid mushy, pallid vegetables, aim to cook them until they're bright with a bit of crunch. Here are a few ways to bring out the best in your vegetables: Lightly steam them instead of boiling them. Steaming vegetables makes them look appetizing and flavorful, while boiling creates the opposite effect. Take broccoli, for instance: steaming broccoli turns it a fresh, bright green, and each floret retains its shape and texture.

Boiling broccoli results in a mushy texture and a paler color, which isn't as pretty on the plate. The same holds true for asparagus, carrots, green beans, and many other vegetables. Roast or sauté them with a little oil or butter. Roasted or sauteed vegetables look quite appetizing when they're allowed to caramelize a little in oil or butter. The bright orange or green of the vegetable is offset by brown, crispy spots. It's a delicious way to cook vegetables. 3 Sear your meat and let it rest. Many meat dishes look most appetizing when the meat has been seared. The sight of a steak or piece of grilled salmon with a brown, crispy sear will make your dinner guests' mouths start to water. In addition to searing your meat, you should let it rest for several minutes before cutting it. This allows the juices to absorb back into the meat, so that they don't end up running all over the plate. There are exceptions to the rule of searing your meat. For example, if you're serving braised beef , you'll have to think of creative ways to make the meat look appetizing even though it doesn't have a crispy crust.

Serving it with a sauce is a good way to add visual interest. 4 Cook fried foods carefully. Underdone or overcooked fried foods are difficult to present in an appealing way. Fried foods can look beautiful on a plate, but it's important to fry them well and have a plan for dealing with the oil so it doesn't muck up the rest of the dish. Cook fried foods until they're golden brown, then let them drain on a plate lined with paper towels to absorb the extra oil. Otherwise, the food will leave streaks of grease on the plates. Fried foods often continue browning a bit after they've been removed from the hot oil. Carefully monitor foods as you're frying them to make sure they don't get too dark. Take pains to handle the fried foods gently so they look appetizing when you're ready to plate them. For example, if you need to check whether a piece of fried chicken has reached the correct internal temperature, stick the meat thermometer in a place where the resulting hole won't be visible. 5 Take texture into account. Texture and color go hand in hand when it comes to how appetizing food looks on the plate.

If your food looks too oily, too dry, mushy, tough, or otherwise difficult to chew and swallow, it won't matter how perfectly colorful it looks. Take pains to cook food well so that it comes out to the right texture. The way you handle the food just after it has been cooked, and before it is plated, can really affect the texture. Pasta, for example, should be kept in water or tossed in a bit of oil just after cooking so that it doesn't start to clump. Fried foods should not be covered with airtight lids, because the heat from the food will end up steaming the breading and causing the food to get soggy. Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry. 6 Experiment with interesting shapes. For example, cutting your vegetables into interesting shapes can make the simple become special. An ice cream scoop can be employed to make domes of rice or mashed potatoes. You can cook and serve vegetables, desserts, pot pies and other foods inside unique-shaped dishes to create attractive shapes. Part 2 Plating it With Care 1 When in doubt, choose white plates.

White plates don't compete visually with the food you're serving. They provide contrast, making colors appear brighter and textures more interesting. For this reason, white dishes are the standard choice for chefs in restaurants all over the world. The shape of the plate doesn't matter as much as its color. [2] That said, there are exceptions. If you have a set of special plates with a pattern or a certain color scheme, it's fine to use them. Just make sure they complement the food you're serving instead of vying for attention. Don't forget to take the rest of the table into consideration, too. Cutlery, glasses and linens will enhance the overall appearance of the dish upon the table. When looking for interesting tableware, try going to Asian grocery stores, craft or flea markets, and antique stores. You can find some very interesting tableware from all of these sources. 2 Visualize the finished plate. Consider how to present the main portion in relation to the side dishes. Be it a slice of pie, meat, a flan or anything else, consider where it will look best on the plate with the other elements of the dish.

Consider also how get best impact––the appearance and symmetry are all affected by whether the food is sliced thinly, thickly or left whole. You'll soon get the idea of what works, and there's never any harm borrowing ideas from your favorite restaurants. 3 Limit portion sizes. Only fill about two thirds of each plate with food. The rest of the plate should be left empty. The negative space will provide contrast with the food, making it look more appetizing. If the plate is loaded with food, the food itself won't look as visually pleasing. Keep standard serving sizes in mind and aim to serve just the right amount of each part of the dish. As a general rule, half of the food on the plate should be comprised of vegetables, one fourth should be comprised of meat or another protein, and one fourth should be comprised of a starch. Start plating food in the center of the dish and work outward from there, so that the food is centered in the middle of the plate. 4 Follow the rule of odds. Having an odd number of elements on a dish is more visually appealing than having an even number. It creates the impression that piece of food is being framed by the others.

Keep this in mind whether you're serving different types of food or more than one piece of the same food. For example, if you're serving scallops, serve either 3 or 5 instead of 4. 5 Play with different textures. Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods on a plate is unappealing, but a combination of both is delicious. For example, an appetizing plate might include shallow pool of silky mushroom risotto topped with a piece of seared salmon and a scatter of crunchy scallions. The three different textures harmonize to create a pleasing dining experience. Leaving one of the elements out would result in a less appealing dish. To quickly add some crunch to a dish, try topping it with some crushed, roasted walnuts, almonds or pepitas. A dollop of crème fraiche or some pieces of goat cheese can add a soft, creamy texture to savory dishes. Whipped cream or pastry cream is a good way to add a soft element to sweet dishes. 6 Layer foods to add height. It's common to see food layering in restaurants, but home cooks don't usually try it. Adding height to a dish can take it from ordinary to stunning.

Don't be afraid to show off your culinary skills by using stacking and layering methods to make your presentation more professional. An easy way to start layering food is to serve the protein on a bed of starch. For example, serve a kabob on a heaping of rice, or serve grilled swordfish on a pile of mashed potatoes. You can use sauces to layer as well. Ladle a pool of au jus, marinara or whatever sauce you're using into the center of the dish, and arrange the other elements of the dish on top. Aim to make foods look bigger, not smaller. Fluff up your salads, for example, instead of smoothing them down. Create a little cross-hatched stack of cooked asparagus instead of presenting it in one flat layer. [3] 7 Use sauce wisely. If you're serving a curry, stew or soupy casserole, you might want to drain the food of its sauce before serving, then pour on just the right amount when you plate the dish. That way you can control the amount of sauce and use it to make the dish look decorative.

A soupy dish on a flat plate looks messy unless it is reined in with something such as rice, pasta or potato, or served in a suitable bowl or deep dish. 8 Keep up with food styling trends. Remember that styles change even within the space of a few years or even months, so keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current ideas. Complex garnishes have had their time in the spotlight, and towers or stacks of foods were all the vogue at one point, too. However, tricky, hard-to-pull off trends tend to fade eventually, while the classic tenets of plating food so that it looks fresh, appetizing and delicious never go out of style. Part 3 Adding Appetizing Touches 1 Use garnishes that enhance the flavor of the meal. Think beyond the standard garnishes, like the classic dry, rough parsley bit served next to a dish of scrambled eggs. Maybe it adds a hint of green, but does it really enhance the dish? Instead, make a little chive bouquet or add a sprinkling of fresh dill to the dish.

No matter what you're serving, make sure the garnish actually makes the dish better instead of just cluttering up the plate. [4] If you serve a dish with lemon or lime wedges, consider creating slender, pretty twists instead of slicing them into thick wedges. This might entice the diner to actually use the garnish instead of scooting it to the side of his or her plate! Think outside the box and use garnishes you might not normally consider. Sprinkle a dash of cinnamon over a chicken dish, or a handful of pomegranate seeds over an otherwise ordinary salad. Choose garnishes that add a burst of both flavor and color. In many cuisines, flowers are an acceptable garnish or a large inedible leaf sitting underneath the food. In broader Western culture, it's recommended that nothing inedible be served on the plate. As well, since certain garnishes can affect the flavor, choose carefully. 2 Employ drizzles and swirls. Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid. For savory dishes, this might be a small squeeze of remoulade, pesto, or flavored oil.

For sweet dishes, adding chocolate sauce, fruit jam, or crème anglaise might be the most delicious way to add that finishing touch. Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can create a pretty swirl or pattern. If you don't have a squeeze bottle, put the sauce in a plastic food storage bag, cut a small piece off one of the corners, and squeeze the sauce through the bag. Don't overdo it. The key is to add a touch of color, flavor and texture without overpowering the main part of the dish. 3 Make sure the plate is clean. After going to the trouble to present your food beautifully, make sure you don't serve it on a dirty plate. Examine the edges of the plate for fingerprints and smudges. A great way to clean up the edges of a plate is to dip a paper towel in a cup of water with a dash of white vinegar. Wipe the rim of the plate so that no food residue or prints are visible. This gives your presentation a professional touch. Part 4 Presenting Tricky Dishes 1 Make pasta look delicious. It's one of the trickier dishes to present in an appetizing way.

Make sure the pasta stays moist after you cook it, so that it doesn't get clumpy. Use a pair of tongs to lift several strands of pasta from the pot and lay them on a plate in an attractive curl. Do the same with another set of pasta strands, and continue until you have a serving size worth of pasta curls on the plate. Carefully top the pasta with a portion of sauce so that it pools in the center of the pasta - don't drench it. If you're serving the pasta with a protein, arrange it attractively on the heap of pasta. For example, if the dish includes shrimp, place the shrimp on top instead of burying the pieces inside the pasta heap. Just before serving, you can mist the pasta with a bit of olive oil to make it glisten attractively. 2 Present "brown" dishes appetizingly. Cream of mushroom soup or vegetable stew might taste delicious, but it tends to look boringly neutral in a bowl or on a plate. How do you make something tan or brown in color stand out? Adding a garnish is key.

Depending on the flavor profile of the soup or stew, consider adding chopped thyme, fried pieces of sage, minced chives, or another green herb to freshen it up. Soups and stews tend to splash and run, so it's also important to make sure that the sides of the bowl or plate you're serving them in are wiped clean before serving. Casseroles might also come out on the brown side. Serving them alongside a bunch of fresh salad greens is a good way to offset the neutral-looking main dish. 3 Enhance desserts that taste better than they look. Maybe you made your grandma's famous brownie recipe, and you want to elevate the dish so that it looks less . . . brown. Baked desserts like brownies, cobblers and everyday cakes might need a little boost to look as good as they taste. Try one of these tricks: Use a cookie cutter to create a neat shape. A star or leaf-shaped brownie will look more interesting than your basic square. Serve it with mint. Adding a few fresh sprigs is a great way to enhance many desserts, especially fruity ones. Sprinkle cocoa, cinnamon or powdered sugar on top. Choose the powder that contrasts in color to the dessert you made.

Sprinkle crushed peppermints on top. It'll look like you topped your dish with pink glitter. Speaking of glitter, add edible glitter to the dish to take it over the top. When all else fails, plate it with a swirl of whipped cream. You can pipe it through an icing bag fixed with a star-shaped tip to create a visually pleasing shape. Community Q&A How do I present a pie or pastry products to guests? wikiHow Contributor Try to keep the dish pretty clear. Maybe drizzle on a compote or syrup of your choice. Or you could use fresh fruit. How would I decorate a plate of rhubarb bars with a white frosting? wikiHow Contributor Steam the stems a little, so that they soften up to the right point, then plate them on top of each other and frost around the edges. Another option would be to serve them in a bowl with the frosting in the middle to make a perfect sweet starter, or dessert. How do I place a menu if I have a small table with a main course meal and a flower arrangement on it? wikiHow Contributor Buy a simple stand (wood or metal) that will place the menu straight up so it takes up very little space on the table.

If this question (or a similar one) is answered twice in this section, please click here to let us know. Tips Try keeping all presentation of the food relevant and simple. A nice formal dish is great for a celebration, but even simple meals can be improved with the addition of some herbs. Read current cooking books and magazines for ideas. Your local library is a wonderful resource and many culinary magazines are now available for download, allowing you to read the recipes in the cooking area straight off your iPad, eReader or other device. This also enables you to decorate a table with the electronic device as a reference! There are now plates that keep food hot (patented). An excellent final touch for certain delicious hot recipes (Especially if they are expensive and time consuming to prepare). Things You'll Need The 55 Types Of Deliciously Famous Soups Of The World The 55 Types Of Deliciously Famous Soups Of The World 130,271 Did you know that records of the first types of soups dated back to 6,000 BC? And that the main ingredient was the hippopotamus? Yeah.. it’s unimaginable but it’s true. Every culture in the world have their own types of soup.

Some are thick, some are thin, some are spicy, some are taken with a side dish like bread. Below are soups drank by the world over. Ajiaco From Colombia, you have the Ajiaco, which ingredients typically include chicken, corn, at least two kinds of potatoes, sour cream, capers, avocado, and guasca. Albondigas A traditional Mexican meatball soup made with sauteed onions, garlic, broth, and tomatoes. Avgolemono Avgolemono in Greece means egg-lemon. This soup contains chicken, lemon and egg as it’s main ingredient. Borscht The strong red coloured vegetable soup from Eastern Europe that includes beet roots as it’s main. Bouillabaisse Bouillabaisse, originating all the way from the city of Marseille of France, is usually a fish stock containing different kinds of cooked fish and shellfish which usually are complemented with garlic, orange peel, basil, bay leaf, fennel and saffron. Broccoli Cheese The perfect broccoli cheese soup is thick, creamy, and cheesy.

Caldo verde From the province of Minho, Northern Portugal comes this soup made of mashed potatoes, minced collard greens, savoy cabbage, kale, onions and slices of chorizo. Callaloo The thick, creamy soup made with okra and crab meat from Trinidad and Tobago. Chicken Soup The world’s most famous soup made from chicken, simmered in water, usually with various other ingredients. Chlodnik A cold variety of borsch — beetroot soup traditional to some Northern European and Slavic countries made with sour cream, soured milk, kefir or yoghurt, radishes or cucumbers, garnished with dill or parsley. Clam Chowder credit A New England soup that contains clams with potatoes, onions and bacon. When done right, clam chowder should be rich and filling, but not sludgy or stew-like. Its texture should be creamy without feeling leaden, like you’re sipping on gravy. Tender chunks of potato should barely hold their shape, dissolving on your tongue, their soft texture contrasting with tender bites of salty pork and briny clam.

Cock-a-leekie From Scotland, the soup dish of leeks, potatoes, chicken stock and sometimes with a hint of prunes. Cullen Skink From the town of Cullen in Moray, on the north-east coast of Scotland comes the soup that is often served as a starter at formal Scottish dinners. Always thick with smoked Finnan haddock, potatoes and onions as its ingredients. Egg Drop A Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and green onion are also commonly added. Erwtensoep A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage. Faki soupa Lentils as it’s main, this Greek soup is both healthy and filling. It has since been made popular in the Middle East and Mediterranean. Others include onions, carrots, olive oil, parsley and possibly tomato sauce or vinegar. Fanesca credit Traditional to Ecuador, Fanesca is usually served the week before easter and typically includes figleaf gourd, pumpkin, and twelve different kinds of grains (representing the disciples of Jesus), and salt cod (due to the belief that you must not eat red meat during these days).

Fasolada Sometimes referred to as the ‘national food of the Greeks’. Fasolada is a soup of dry white beans, olive oil, and vegetables. French Onion Soup An onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Fufu and Egusi From Nigeria, Fufu and Egusi soup is made with vegetables, meat, fish, and balls of wheat gluten. Gazpacho credit Hailing from Spain, this vegetable soup is popular in warmer areas and during the summer, particularly in Spain’s Andalusia and Portugal’s Alentejo and Algarve regions. Gazpacho is a concoction of bread, tomato, bell pepper, garlic, olive oil, salt and vinegar. Ginataan A dessert soup from the Philippines whose name is derived from the Filipino word for coconut milk, ‘gata’, the main ingredient in the soup. A very popular type of health soup found in Chinese & Korean communities made out of Ginseng roots. Chicken and other herbs and spices are often added to it. Goulash The Hungarian spicy dish, made of beef, onions, red peppers, and paprika powder.

Goulash draws its name from the Hungarian word for a cattle stockman / herdsman. Gumbo Originated in southern Louisiana during the 18th century, gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Harira Harira is a famous Moroccan soup that uses lamb, fresh tomatoes, chickpeas, and lentils, flavoured with harissa hot sauce. Hot and Sour Soup credit Hot and sour soup is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best. Kimchi jigae A variety of jjigae or stew-like Korean dish made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. Lablabi A straightforward Tunisian garlic and cumin flavoured chickpea soup served over small pieces of stale crusty bread.

Lobster Bisque Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of lobsters. Menudo A traditional Mexican soup largely made out of tripe and hominy. It is considered by some as a cure for hangovers. Minestrone From Italy comes this vegetarian soup, made thick with the addition of pasta or rice. Beans, onions, celery, carrots, stock, and tomatoes are commonly added to it. Miso soup Japan’s most famous soup made from fish broth, fermented soy and ‘dashi’. Mulligatawny Soup An Anglo-Indian curried soup which means ‘pepper water’ in Tamil. Iskembe Corbasi A type of tripe soup often seasoned with vinegar or lemon juice, prepared in Greece, Turkey and the Balkans. Pasulj A type of bean dish also popular throughout the Balkan nations. It is normally prepared with meat, particularly smoked meat such as smoked bacon, smoked sausage, and smoked joints, and is a typical winter dish.

Pho The Vietnamese beef/chicken soup cooked with scallion, welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom. Pozole A pre-Columbian soup made from hominy, with pork, chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice. Rassolnik, made with kidneys or giblets and pickles, is known for hangover relief because rassol, the brining liquid from pickles, contains vitamins which help the body to hold water and counteract dehydration produced by drinking too much , which causes hangovers. Sambar credit A South Indian stew made from pigeon peas, vegetables, tamarind and spices, Sambar is an everyday dish in Southern India. One of the myth is that it originated in the kitchen of Thanjavur Marathas ruler, Shahuji, during the 19th century from the southern Indian state of Tamil Nadu.

Shahji was trying to make a dish called amti, experimented with pigeon peas instead of mung bean, and tamarind pulp instead kokum, and the court named it sambhar after the guest of the day, Sambhaji, the second emperor of the Maratha Empire. Scotch Broth A filling soup from Scotland which principal ingredients are usually barley, a cut of beef or lamb, carrots, turnips or swedes, cabbage and leeks. Shark Fin A Chinese delicacy commonly served as part of a Chinese feast, usually at special occasions such as weddings and banquets as a symbol of wealth and prestige. Shchav A sorrel soup in Polish, Russian and Yiddish cuisines made from water, sorrel leaves, salt and egg yolks which is often served cold with sour cream. Solyanka Cabbage soup from Russia made of mainly three different kinds of main ingredient being either meat, fish or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salty mushrooms, cream and dill. Sopa Negra Black bean soup Costa Rican style made of black beans, chicken broth, eggs, fresh cilantro, onions, garlic and sweet pepper.

Sour Soup A cold soup popular in the summertime in Bulgaria and the Republic of Macedonia made from yoghurt, cucumbers, garlic, nuts, dill, vegetable oil, and water. Tomato Soup Tomato soup, a very popular comfort food in Poland and United States, is made in a variety of ways. Tom Kha Gai Made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. Tom Yam One of the most famous dishes in Thai cuisine known for its distinct hot and sour flavours made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chillis. Torpedo Found commonly in parts of Malaysia especially Penang, Sup Torpedo is a type of exotic soup that includes the penis of a bull as the main ingredient. It is reputed to be an aphrodisiac. Trahana credit Dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup found in Turkey, Greece, Egypt and Iraq.

The Turkish tarhana consists of cracked wheat, yoghurt, and vegetables fermented then dried. The Greek trahana contains only cracked wheat and yoghurt. Vichyssoise A French style soup made of purÃ©ed leeks, onions, potatoes, cream, and chicken stock traditionally served cold. Waterzooi Means “watery mess’ in Dutch. Made of fish or chicken, carrots, leeks and potatoes, herbs, eggs, cream and butter. Zurek

Question: Solyanka is what type of cooked food dish?
Answer: Soup