Post soups from your country
<-Mexican shrimp soup
Mimicked in the North Eastern States of the USA, never replicated correctly though.
Yes, it's chilpachole. I add crab to it.
We eat yelllow corn in Mexico too
Halászlé (lit. fisherman's soup) from Hungary. Posting this since it's a common Christmas dish.
Zurek, sour rye based soup, with potatoes, plenty of hunter's sausage and hard-boiled egg. For best effect serve in a bread bowl.
It shouldn't have bratwurst in it, but rookworst.
Wisconsin combines 2 of the best things
Aztec soup. A tortilla soup with moderately spicy broth, fresh cheese and avocado.
Aspergesoep (white asparagus soup) is from the Netherlands is usually eaten around springtime. It's next to impossible to find decent white asparagus in the US, let alone asparagus that's not twig-thin, but definitely give it a try if you get the chance.
What I meant, was that Aztecs never consumed dairy, so the soup isn't completely authentic.
All Mexican cheeses were created because the consumption of dairy was introduced by Europeans.
>It's next to impossible to find decent white asparagus in the US, let alone asparagus that's not twig-thin, but definitely give it a try if you get the chance.
Not where I live in America. It's easy as fuck to find when it's in season
Fellow wisconsinite here, was just looking down the thread to see if anyone posted this.
Flyover maymays aside, it is good soup. Popcorn on top is good too.
We also have a large Hmong population here and they make great asian soups, my fave of which is hot n sour. Great to have on a cold winters day while waiting for the bus.
When you actually focus on enjoying the flavor and not just shovel everything inside you mouth hole like a lardass; then it's actually not as inconvenient as you would think.
Or you can actually eat the skin and tail just be sure to chew them properly.
Fuck, I want some soup. Especially some french onion soup like this. Mmmm... dat broth....... whoever invented this is amazing. Crunchy bread with flavourful cheese soaking in the soup.......
Ugh I suck at making it.
There is no "authentic" prehispanic culture's food. Spainiards introduced tons of stuff that would mix in Mexico's gastonomy. Mole, Chile en Nogada, Tacos and tons of other "Authentic" Mexican food are gonna have ingredients who weren't used before.
Chicken and sausage gumbo is great. Or having some grilled Conecuh sausage or deer sausage with stone ground mustard as an appetizer with your seafood gumbo.
Sausage only pairs with seafood in boils.
i absolutely love soup and would love to try some of these posted, do the people preparing these have access to fresher ingredients you think? amerifag here and i wonder about the quality of ingredients i see in pictures here and what i could find at a typical supermarket
>mfw this thread when soup is my favourite type of food
Those central/eastern european soups in particular have always tickled my interest.
You win this thread, Czech/Slovakbro.
We do tripe soup too, it's called "flaki". Literally "guts". But it's so fucking delicious. No such thing as too much marjoram.
Bread soup is literally a way not to waste bread that went stale.
Chop and fry a couple cloves of garlic in a saucepan with a good amount of salt. Use lard or bacon bits ("skwarki") if you have them too. Put stale bread, pour water (about 3 parts water to 1 part bread in volume) to cover it. Boil while breaking the bread into pieces as it soaks up the water. When fully soaked reduce heat and simmer on low until it thickens, stir often because it burns easily.
It's a poor man's soup so it tastes bland by default, but if don't go overboard with spicing or garnishing it. The smokier the bacon bits, the better, or you can toss in one (sliced) hunter's sausage.
If it's still not there then you can cheat with a tablespoon of light soy sauce.
Looks pretty terrible but so absolutely fucking delicious.
Yaguarlocro. The garnish is fried chicken blood.
Some anon posted a menu from an old hotel from around the late 1800s or very early 1900s. Bread soup was on the menu and I was intrigued. What kind of bread is preferred? I know it's supposed to be stale. I currently have light and dark rye breads, both with caraway seeds.
You really bought into the "cuz it adds flavor" bullshit... wow. You probably think it looks cool too.
Chicken bog is borderline; if you do it right, it's practically a solid, but it's still technically a soup.
Here, a more obscure food of my white-ass Georgia upbringing - chicken mull. It's pretty much a chicken cream soup that I always used as an excuse to down as much black pepper and hot sauce as possible. It's bland, but delicious.
Many different versions, but it all goes under the same name, pepper soup
I am Hungarian, but I love borscs. It's more common in Ukraine, Russia
Best with best with Beef shanks, smoked Mettwurst (Mettenden) and garden parsley.