 Spicy sour soup flavoured with tamarind, dried shrimps, and salted soy beans | |
| Type | Soup |
|---|---|
| Variations | Many |
| |
Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and Slavic cuisines.
Asian origin[edit]
- 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[edit]
- 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, spicy and sour soup in the Russian and Ukrainian cuisine
- Okroshka, cold Russian soup traditionally made with kvass
- Sour rye soup, known as żur in Belarus and Poland, or kyselo in Slovakia and the Czech Republic.
- Jota (Slovenian cuisine)
- Styrian sour soup (Slovenian cuisine)
- Vipava sour soup (Slovenian cuisine)
Romania and Moldova[edit]
- Borș, term from the historic region of Moldavia for sour soups or fermented wheat bran, essential ingredient to cook Ciorbă.
