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18
Oct
Cazuela is the name of a South American Spanish-originated soup. It’s a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
Chilean cazuelas
The most common types of Cazuelas in Chile are the chicken or beef, but there’s also another types made from pork and turkey.
The typical Cazuela in one dish [...]
17
Oct
This is a potato soup from Colombia. Although several regions of Colombia have their distinct recipe, the most famous is ajiaco santafereño, named after Santa Fé de Bogotá, the capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken on the bone, large chunks of corn on the cob, two [...]
13
Oct
Lentil soup is a soup which is served hot and made with lentils. It is popular all over the Middle East. Usually it is a vegetarian soup, but can also be made with meat stock. Red or green lentils may be used and in some recipes the lentils are boiled with vegetables such as carrots, [...]
10
Oct
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman.
In Hungary, Goulash is called Gulyás. Gulyásleves is prepared as a soup (leves meaning soup). The dish [...]
6
Oct
Sundubu jjigae is a hot and spicy jjigae (Korean stew) made with uncurdled dubu (tofu), seafood, vegetables, mushrooms, onion, green onion, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice [...]
5
Oct
Samgyetang (sometimes called chicken ginseng soup), is a Korean soup-based dish. It is basically a whole young chicken stuffed with glutinous rice and boiled in a broth of Korean ginseng, dried seeded jujube fruits, garlic, and ginger. Depending on the recipe, other medicinal herbs such as wolfberry, Codonopsis pilosula, and Angelica sinensis may also be [...]
2
Oct
A fine and traditional Scots appetite stimulant to solid fare. As early as 1598 Fynes Morrison recorded that it was served at a Knight’s house with boiling fowl (thus the “cock”) and prunes. By the late 18th century, French statesman and gastronome Charles Maurice de Talleyrand opined that the prunes should be cooked with the [...]
