Ukrainian borscht, Andalusian gazpacho, Ecuadorian ear, clam chowder with clams and super-rich Colombian Akhiako - this is not the whole list of the most delicious soups in the world.
1. Vietnamese soup pho - the dish is relatively young. At the beginning of the twentieth century, the French colonialists introduced local cooks to beef broth, and they already added chili, fish sauce, spices and rice noodles. From the north of Vietnam, the dish spread throughout the country. However, the center of the pho is Hanoi. In the morning, workers of the street trays and restaurants there offer passers-by an aromatic soup.
2. Lokro de Papas - this yummy, like nothing else, will help to warm up if you have to get into the mountain villages of Ecuador. This place is considered the birthplace of potatoes, so it is not surprising that potato soup is one of the national dishes. Garlic and hot pepper, sometimes cheese, avocado, beef, or guinea pig meat are always added to it.
3. Ukraine claims to be the homeland of borsch, although it is eaten in Poland, in Russia and even in Lithuania. The greatest variety of recipes for borscht should be sought precisely in Ukraine - the soup in Kiev, Lviv and Odessa will be different. The maiden coloring of borsch is advised to be balanced with a courageous application - donuts with garlic and greens.
4. Nigerians consider the local dish both ata as an aphrodisiac. To a newcomer, this pepper soup may seem like hell in a spoon. It’s delicious, but it’s as if you are licking the forks of Satan himself, just taken out of the oven. In addition to hot peppers, offal, dried fish or a whole goat’s head can be added here. Anyone who has tried both attacks on the streets of Lagos can be sure that he has learned the true taste of West Africa.
5. Belgian soup Vaterza was born in the city of Ghent. According to the original recipe, it should be cooked with fish (for example, pike, carp or perch), but now it is often replaced with chicken. Behind the real waters is to go to the medieval quarter of Patershol. In local restaurants it is cooked with various vegetables, adding yolks and cream. In a dish it is customary to dip pieces of bread, and wash it down with a water bottle of Belgian beer.
6. Cullen-skunk, fish soup with smoked fish, first cooked in the village of Cullen of the same name, located on the northern coast of Scotland. Fish at that time was cheaper than meat, and this dish added strength to sailors who went out to Marie Firth Bay. The soup is made from smoked haddock, potatoes, onions and cream.
7. Trinidad can be compared to soup - African, Arabic, Indian, French, Chinese and Indian mixed here and slowly prepared under the Caribbean sun, forming the unique taste of the island, which is suitable for Black Label rum. A traditional dish in Trinidad is callala, a soup made from fresh taro leaves, okra mashed potatoes, sometimes with coconut and crab meat. Tasty with fu-fu - crushed banana.
8. Cooking a clam chowder, called cleat-chowder, cooks New England, USA, is taken very seriously. In the 1930s, they almost passed a law that strictly forbade putting tomatoes in a dish. After all, with them it will already be a completely different soup, Manhattan Chowder.
9. From the soup of the poor, the Spanish gazpacho gradually turned into a truly royal dish. In the crushing Andalusian heat, a cold dish of ripe tomatoes and peppers, with the addition of garlic and olive oil, can wake up anyone's taste buds.
10. Usually the soup is considered the first dish. However, after the Colombian Ahyako soup, there is something else that does not want to last. Three types of potatoes are put here - yellow papas criolias, red wax sabaneras and soft white pastus, and Guasco grass adds a distinctive flavor to the dish. With the arrival of the Spaniards, chicken and cream were added to the original recipe of the Chibcha Indians.
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