Found 77 results.
Cuisine of the American states of New York, New Jersey, Pennsylvania, Delaware and Maryland
Early 19th century soup for the poor
Vegetable soup made with onions
American 1930s soup with split peas and tomato
Soup of Atlantic blue crab, crab roe, and dairy
soup made from palm fruit
Pancitfil
Large group of Filipino noodle dishes
Nigerian soup
soup made from palm fruit
Soup based on cabbages or sauerkraut
Tsukemenjp-ro
Japanese ramen with noodles eaten from a separate bowl
Culinary traditions of Poland
Mexican soup with fried corn tortillas in a tomato and chile broth
Vegetable-based soup dish
Chinese dish of noodles in soup
soup item of Chinese cuisine
Turkish soup
Filipino soup dish made from bull's testes and/or penises
soup made from chicken
Chinese soup of wispy beaten eggs in boiled chicken broth
Greek lamb offal soup associated with Easter
Latin American chicken soup
Hungarian soup
traditional Finnish soup
thick soup usually made out of dried split peas
American soup with peas and turtle
Portuguese and Brazilian soup with collard greens, potatoes
West African staple food
Turkish soup with meatballs, tomato, bulgur and chickpeas
Turkish soup with sheep's sorrel, corn, and beans
type of soup
Soup of greens, pasta, and meatballs
soup prepared using fruit as a primary ingredient
French soup made with onions in meat stock, often topped with bread and cheese
Thick soup usually made out of dried split peas
soup or stew made from the flesh of the turtle
type of soup
Chèvi
Traditional Vietnamese sweet beverage, dessert soup or pudding
East Asian Varieties of Soup
soup originated from Henan, China
Soup of organ meats and brains, approximating green turtle meat
Soup made with cooked black beans
French soup with sorrel leaves
Dominican vegetable soup, or historical Spanish term for thin soup of leftovers
Chinese dessert
rice noodle dish originated from Liuzhou, Guangxi, China
Hungarian soup
Italian soup
Taiwanese beef and noodle soup
Italian soup
sour soup
Jamaican soup with kidney beans and peppers
soup prepared using melons as a primary ingredient
soup that uses blood as a principal ingredient
type of soup
Soup dish made with corn
soup with noodles as main ingredient
Okroshkaru
Russian cold soup
Czerninacz
Polish soup made of duck blood and clear poultry broth
Nam toklao
Southeast Asian soup or meat salad
Zōsuijp-ro
Japanese rice and vegetable soup
Dovgaaz
Azerbaijani yogurt and herb soup
Maeuntangkr-ro
Korean spicy fish soup
Hawaiian noodle soup dish
Flour-based ball in Jewish cuisine
A vegetables based delicacy originating from Sout-south Nigeria usually eaten with starch.
Soups containing fish
typical and traditional fare of the Pennsylvania Dutch
food
Any primarily liquid food
Calf's head served whole or boned
cuisine of the Sundanese people, Indonesia
Chinese "three snow soup"