When you go back to the origins, you realize that soup was always peasant’s food; any soup and every soup was first made as a basic food supplement that would satiate hunger without being very heavy on the pocket. The evolution of soup from meal to appetizer is very interesting indeed.

1. Japan - Miso Soup

It’s miso paste dissolved in dashi stock. Dashi stock is made from dried fish and shiitake mushrooms. The solid ingredients reflect the season and can include anything from tofu to shrimp to noodles.

2. Vietnam - Pho

The national dish of Vietnam, no two bowls of pho will ever taste the same; the complexity of the broth and the array of about a million condiments ensure that. The name is believed to be French influenced, from ‘pot au feu’.

3. India, Britain- Mulligatawny

Mulligatawny is the Anglicized version of the Tamil word for ‘pepper water’, originally a pepper rasam eaten with rice. The modern version is made with a meat broth, freshly ground pepper, chicken, and curry powder; sometimes thickened with rice.

4. Ukraine, Russia - Borscht Chlodnik

Borscht derives its name from ‘borshchevik’, the Slavic word for hogweed, which was originally used to add a brownish green colour to soup. Now, it’s made with beets, potatoes and meat stock (pork or beef) served with a generous dollop of sour cream. Poland lays claim to creating Chłodnik, the cold version of borscht.

5. Poland - Zurek

A sour rye soup with meat, usually pork sausage or bacon or ham, served in a bowl of bread. Hard boiled eggs are common addition. The sourness comes from fermenting rye flour with water for up to a week.

6. Greece - Avgolemono

From the name, you know it has lemon and eggs. This most iconic of Greek soups is made with a meat broth, usually chicken, thickened with rice, pasta or tapioca, finished with lemon and tempered eggs.

7. Belgium - Waterzooi

Meaning ‘watery mess’ in Dutch, waterzooi is originally fish stock with veggies, eggs, cream and butter. Meat wasn’t very easily available in those parts of the world. Nowadays, a popular chicken version is common.

8. U.K. - Brown Windsor

Queen Victoria’s favorite soup, a regular at state banquets and a one time staple on British railways’ menus. Need we say more about this hearty soup with lamb, beef and Madeira wine!

9. France - Bisque

A smooth, well seasoned delicious broth of shellfish. Vegetarian bisques have become popular, but a broth without crustaceans can hardly be called a bisque.

10. France - French Onion

The oldest French Onion soup was simply butter, onions and water. Today it’s a meat stock base served gratinéed, with croutons and cheese.

11. France and USA- Vichyssoise

Created by a French chef at the Ritz Carlton, New York City. Named after Vichy, a small town in France. Vichyssoise is pureed leeks, onions, potatoes in chicken stock’ traditionally served cold, but also consumed hot.

12. Spain - Gazpacho

Originally pounded by hand in traditional large wooden bowl called a Dornillo, gazpacho is commonly referred to as a liquid salad. The flavour of this cold soup is enhanced the longer it sits. A good gazpacho has stale bread, tomatoes, cucumbers, garlic and olive oil.

13. Cuba, Colombia - Ajiaco

This hearty, heavy stew that is a meal in itself has been the reason for many a heated arguments between the Colombians, who use only chicken and the Cubans, who use chicken, pork and beef. Other additions include corn, plantains and guascas.

14. U.S.A - She Crab Soup

Created in Charleston, South Carolina at what is today The John Rutledge House Inn, this soulful soup is traditionally made with female blue-crab meat and garnished with crab roe(eggs). The female crab meat is apparently sweeter and more delicious.

15. U.S.A - Chowder

New England Clam Chowder is now a globally renowned dish, but it’s best you try it in New England. Chowder is traditionally a creamy fish soup.

16. Philippines - Ginataan Halo Halo/Bilo Bilo

Ginataan is the generic name for anything cooked in coconut milk. This one is a dessert soup, served hot or cold. It’s made up of sweet potato, plantain, tapioca pearls, coconut milk.

17. Malaysia - Torpedo

This one is made with a bull’s penis(torpedo), believed in Malay culture to contain amazing powers that increase male virility. A good Sup Torpedo is not very common and we suggest you have a trusty recommendation before you go looking for one in Malaysia’s famous street food markets.

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Shivangi Rajendran

As the newest member of the content team, Shivangi Rajendran comes from the world of professional dancing. With a passion for travel and a flair for writing, the Masters in Mass Communication is just an added advantage. A gypsy at heart, she doesn’t believe in planning and is always ready to pack her bags and leave.

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