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Sour Soup
Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and Slavic cuisines. Asian origin *Samlar machu, a Khmer term for a category of sour soups. *Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. *Sinigang, Philippine sour soup *Hot and sour soup *Tom kha kai *Tom yum * Lemon rasam - an Indian sour soup made with lemon juices * Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma) *Sayur asem * Ikan kuah kuning - an Indonesia sour fish soup Slavic origin * Borscht cooked in Eastern Europe has appreciable sour taste due to adding (sour) tomatoes, sour beet (or fermented beet juice) and sour cream. * Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth * Sour shchi, a sour cabbage soup in Russian cuisine * Rassolnik, traditional Russian soup made with pickled cucumbers * Sorrel soup * Solyanka, thick, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sayur Asem
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup. The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including salted fish, ''ikan goreng'', '' ayam goreng'' and '' lalapan'', a kind of vegetable salad usually served raw but can also be cooked, and is usually eaten with steamed rice and '' sambal terasi'' chili paste. The origin of the dish can be traced to the Sundanese people of West Java, Banten and the Jakarta region. It is well known to belong within Sundanese cuisine and the Betawi daily diet. Ingredients Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of ''melinjo'', bilimbi, chayote, and long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn. Variants Several variations exi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solyanka
Solyanka (russian: соля́нка, initially ''селя́нка''; in English "Settlers' Soup") is a thick and sour soup of Russian origin that is common in Russia, Ukraine, Belarus, and other states of the former Soviet Union and certain parts of the former Eastern Bloc. It was one of the most popular dishes of the former East Germany (german: Soljanka(-Suppe)). Overview There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, potatoes, smetana (sour cream), and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients to the broth. * For meat solyanka, ingredients like beef, ham, sausages, chicken breast together with cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mixed in a pot. The broth is added, and heated for a short time on the stove, without ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorrel Soup
Sorrel soup is made from water or broth, sorrel leaves, and salt.Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 Елена Молоховец. ''Подарок молодым хозяйкам''. 1-е издание, 1861, с. 65 Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, ''shchavel'', Polish ''szczaw''. The soups name comes ultimately from the Proto-Slavic ''ščаvь'' for sorrel. Due to its commonness as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rassolnik
Rassolnik (russian: рассольник) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called ''kalya''. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine and Belarus. A similar dish is common in Poland, where it is known as ''zupa ogórkowa'' (literally ''cucumber soup''). The key part of rassolnik is the '' rassol'', a liquid based on the juice of pickled cucumbers with various other seasonings. It is a favourite hangover treatment. See also * Borshch * Shchi * Solyanka * List of Russian dishes * List of soups This is a list of notable soups. Soups have been made since Ancient history, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cabbage Soup
Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (russian: зелёные щи, ''zelionyje shchi''). In the past, the term ''sour shchi'' was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. History Shchi (from orv, съти, the plural of "''съто''" (s(i)to) - "something satisfying, feed") is a traditional soup of Russia. Cabbage soups have been known in Kievan Rus as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi became a staple food of Russia, and a popular saying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Shchi
Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (russian: зелёные щи, ''zelionyje shchi''). In the past, the term ''sour shchi'' was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. History Shchi (from orv, съти, the plural of "''съто''" (s(i)to) - "something satisfying, feed") is a traditional soup of Russia. Cabbage soups have been known in Kievan Rus as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi became a staple food of Russia, and a popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characteristic in its use of various kinds of , |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (''chernozem'') from which its ingredients come and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is ''borscht'', the well-known beet soup, of which many varieties exist. However, ''varenyky'' (boiled dumplings similar to pierogi) and a type of cabbage roll known as'' holubtsi'' are also national favourites and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapusniak
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. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock. In national cuisines Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as or in Polish, in Slovak, and () in Ukrainian. It is also found in Czech ( or ), German ( or ), French () cuisine, Finnish () and Swedish () cuisine. The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs. A variety of the soup called '' shchi'' (russian: щи) is a national dish of Russia. While commonly it is made of cabbages, dishes of the same name may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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