THC Science

Broth, also known as bouillon (French pronunciation: [bu.jɔ̃]),^[1]^[2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.^[3]^[4] It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups,^[5] gravies, and sauces.

Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century.

Stock versus broth[edit]

Many cooks and food writers use the terms broth and stock interchangeably.^[1]^[6]^[7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing".^[8]

While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture.^[9] Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.^[10] A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.^[11]^[2]

Similar dishes[edit]

Not every dish with the word broth in its name is, strictly speaking, a broth. For example, Aberaeron Broth is a Welsh soup. Scotch broth is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component.^[12] Similarly, Awara broth is a Guianan Creole stew from French Guiana.

Court-bouillon (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish.^[13] Rosół is a category of clear Polish soups, primarily made of broth, with a popular version being similar to chicken noodle soup. Canja de galinha is a similar soup from Portuguese-speaking countries.^[14]

References[edit]

^ ^a ^b Wright, Clifford A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
^ ^a ^b Davidson, Alan (2014). The Oxford Companion to Food (3rd ed.). Oxford University Press. p. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
^ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. pp. 42. ISBN 0-684-81870-1.
^ "Is Stock or Broth Healthier for You? Here Are the Differences". Good Housekeeping. March 14, 2023. Retrieved February 21, 2024.
^ Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. p. 192. ISBN 9781118998700.
^ López-Alt, J. Kenji. "How To Make Great Vegan Soups". Serious Eats. Retrieved November 29, 2016. I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.
^ Landis, Denise (November 19, 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Retrieved July 19, 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.
^ Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard. Open Road Media. ISBN 9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.
^ Souder, Amy (March 27, 2019). "What's the Difference Between Stock and Broth?". Chowhound. Retrieved January 21, 2020. [S]tock is predominantly [made with] bones and some trim," says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.
^ "Beef Bone Broth". Epicurious. Retrieved July 26, 2023.
^ Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Retrieved November 30, 2016.
^ Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury. p. 661. ISBN 0-7475-6046-3.
^ Mae, Stella. "Court Bouillon (pronounced KOO-BEE-YON)". food.com. Retrieved November 14, 2020.
^ Nancy A. Arakaki; Raquel Diniz (2016). "A tradição histórico-cultural e linguística da especialidade culinária da receita "Canja de Galinha" em Portugal, Brasil e Moçambique". Cadernos de Pós-Graduação em Letras (in Portuguese). 11 (1): 1–16. ISSN 1809-4163. Wikidata Q124605077.

External links[edit]

[:1-1] Wright, Clifford A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.

[:2-2] Davidson, Alan (2014). The Oxford Companion to Food (3rd ed.). Oxford University Press. p. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.

[3] Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. pp. 42. ISBN 0-684-81870-1.

[4] "Is Stock or Broth Healthier for You? Here Are the Differences". Good Housekeeping. March 14, 2023. Retrieved February 21, 2024.

[5] Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. p. 192. ISBN 9781118998700.

[6] López-Alt, J. Kenji. "How To Make Great Vegan Soups". Serious Eats. Retrieved November 29, 2016. I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.

[7] Landis, Denise (November 19, 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Retrieved July 19, 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.

[8] Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard. Open Road Media. ISBN 9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.

[9] Souder, Amy (March 27, 2019). "What's the Difference Between Stock and Broth?". Chowhound. Retrieved January 21, 2020. [S]tock is predominantly [made with] bones and some trim," says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.

[10] "Beef Bone Broth". Epicurious. Retrieved July 26, 2023.

[11] Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Retrieved November 30, 2016.

[12] Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury. p. 661. ISBN 0-7475-6046-3.

[13] Mae, Stella. "Court Bouillon (pronounced KOO-BEE-YON)". food.com. Retrieved November 14, 2020.

[g-14] Nancy A. Arakaki; Raquel Diniz (2016). "A tradição histórico-cultural e linguística da especialidade culinária da receita "Canja de Galinha" em Portugal, Brasil e Moçambique". Cadernos de Pós-Graduação em Letras (in Portuguese). 11 (1): 1–16. ISSN 1809-4163. Wikidata Q124605077.

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@@ Line 1: / Line 1: @@
 {{short description|Ingredient in cooking}}
+{{Use mdy dates|date=January 2020}}
 {{For|bone broth|stock (food)}}
 {{distinguish|soup|consommé}}
+{{redirect|Boullion|precious metals|bullion}}
-{{Use mdy dates|date=January 2020}}
 [[File:Broth hg.jpg|thumb|upright=1.1|Broth prepared from meat and vegetables]][[File:Brodo di testina in cottura.jpg|thumb|Beef broth being cooked]]
-'''Broth''', also known as '''bouillon''' ({{IPA-fr|bu.jɔ̃}}),<ref name=":1" /><ref name=":2" /> is a [[Umami|savory]] [[liquid]] made of [[water]] in which [[meat]], [[Fish as food|fish]], or [[vegetable]]s have been [[simmering|simmered]] for a short period of time.<ref>{{cite book|last=Rombauer|first=Irma S.|author2=Marion Rombauer Becker|author3=Ethan Becker|title=Joy of Cooking|url=https://archive.org/details/joyofcookingrom00romb|url-access=registration|publisher=Scribner|location=New York|date=1997|pages=[https://archive.org/details/joyofcookingrom00romb/page/42 42]|isbn=0-684-81870-1}}</ref> It can be eaten alone, but it is most commonly used to prepare other [[Dish (food)|dishes]], such as [[soup]]s,<ref>{{cite book |url=https://books.google.com/books?id=50s2EAAAQBAJ&pg=PA192 |page=192 |title=Essentials of Professional Cooking |author=Wayne Gisslen |year=2015 |isbn=9781118998700 |publisher=[[Wiley (publisher)|Wiley]]}}</ref> [[gravy|gravies]], and [[sauce]]s.
+'''Broth''', also known as '''bouillon''' ({{IPA-fr|bu.jɔ̃}}),<ref name=":1" /><ref name=":2" /> is a [[Umami|savory]] [[liquid]] made of [[water]] in which [[meat]], [[Fish as food|fish]], or [[vegetable]]s have been [[simmering|simmered]] for a short period of time.<ref>{{cite book|last=Rombauer|first=Irma S.|author2=Marion Rombauer Becker|author3=Ethan Becker|title=Joy of Cooking|url=https://archive.org/details/joyofcookingrom00romb|url-access=registration|publisher=Scribner|location=New York|date=1997|pages=[https://archive.org/details/joyofcookingrom00romb/page/42 42]|isbn=0-684-81870-1}}</ref><ref>{{Cite web|url=https://www.goodhousekeeping.com/food-recipes/cooking/a42980580/stock-vs-broth/|title=Is Stock or Broth Healthier for You? Here Are the Differences|date=March 14, 2023|website=Good Housekeeping|access-date=February 21, 2024}}</ref> It can be eaten alone, but it is most commonly used to prepare other [[Dish (food)|dishes]], such as [[soup]]s,<ref>{{cite book |url=https://books.google.com/books?id=50s2EAAAQBAJ&pg=PA192 |page=192 |title=Essentials of Professional Cooking |author=Wayne Gisslen |year=2015 |isbn=9781118998700 |publisher=[[Wiley (publisher)|Wiley]]}}</ref> [[gravy|gravies]], and [[sauce]]s.
 Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of [[bouillon cube]]s were commercialized beginning in the early 20th century.
@@ Line 14: / Line 15: @@
 Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably.<ref name=":1">{{Cite book|url=https://books.google.com/books?id=G9lxnIrrQ9IC&pg=PT10|title=The Best Soups in the World|last=Wright|first=Clifford A.|date=2011|publisher=Houghton Mifflin Harcourt|isbn=978-0544177796|language=en|quote=I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.}}</ref><ref>{{Cite web|url=http://www.seriouseats.com/2013/02/the-vegan-experience-how-to-make-great-vegan-soups.html|title=How To Make Great Vegan Soups|last=López-Alt|first=J. Kenji|author-link=J. Kenji López-Alt|website=[[Serious Eats]]|access-date=November 29, 2016|quote=I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.}}</ref><ref>{{Cite web|url=https://www.nytimes.com/interactive/projects/qa/events/thanksgiving-help-line/question/8430|title='What's the difference between stock and broth, and which do I use for dressing and gravy?'|last=Landis|first=Denise|author-link=Denise Landis|date=November 19, 2012|website=[[The New York Times]]|access-date=July 19, 2018|quote=Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.}}</ref> In 1974, [[James Beard]] (an American cook) wrote that stock, broth, and bouillon "are all the same thing".<ref>{{Cite book|chapter-url=https://books.google.com/books?id=JiFwCQAAQBAJ&q=james+beard+stock+broth+bouillon&pg=PT84|title=The Armchair James Beard|last=Beard|first=James|date=2015|publisher=Open Road Media|isbn=9781504004558|language=en|chapter=A stock is a broth is a bouillon|quote=The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.}}</ref>
-While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more [[gelatin]], giving them a thicker texture.<ref>{{Cite news|url= https://www.chowhound.com/food-news/53997/what-is-the-difference-between-stock-and-broth/|title=What's the Difference Between Stock and Broth?|last=Souder|first=Amy|date=March 27, 2019|work=[[Chowhound]]|quote= [S]tock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.|access-date=January 21, 2020}}</ref> Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.<ref>{{Cite web |title=Beef Bone Broth |url=https://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700 |access-date=2023-07-26 |website=Epicurious |language=en-US}}</ref> A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.<ref>{{Cite news|url=http://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199|title=What's the Difference Between Stock and Broth? — Word of Mouth|last=Christensen|first=Emma|newspaper=The Kitchn|access-date=November 30, 2016}}</ref><ref name=":2">{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA112|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=2014|publisher=Oxford University Press|isbn=9780191040726|edition=3rd|pages=112|language=en|quote=broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.}}</ref>
+While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more [[gelatin]], giving them a thicker texture.<ref>{{Cite news|url= https://www.chowhound.com/food-news/53997/what-is-the-difference-between-stock-and-broth/|title=What's the Difference Between Stock and Broth?|last=Souder|first=Amy|date=March 27, 2019|work=[[Chowhound]]|quote= [S]tock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.|access-date=January 21, 2020}}</ref> Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.<ref>{{Cite web |title=Beef Bone Broth |url=https://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700 |access-date=2023-07-26 |website=Epicurious |language=en-US}}</ref> A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.<ref>{{Cite news|url=http://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199|title=What's the Difference Between Stock and Broth? — Word of Mouth|last=Christensen|first=Emma|newspaper=The Kitchn|access-date=November 30, 2016}}</ref><ref name=":2">{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA112|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=2014|publisher=Oxford University Press|isbn=9780191040726|edition=3rd|pages=112|language=en|quote=broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.}}</ref></onlyinclude>
+==Similar dishes==
-[[Scotch broth]] is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component.<ref>{{cite book|last=Spaull|first=Susan|author2=Lucinda Bruce-Gardyne|title=Leith's Techniques Bible|publisher=Bloomsbury|location=London |year=2003|pages=661|isbn=0-7475-6046-3}}</ref>
+Not every dish with the word ''broth'' in its name is, strictly speaking, a broth.  For example, [[Aberaeron Broth]] is a Welsh [[soup]].  [[Scotch broth]] is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component.<ref>{{cite book |last=Spaull |first=Susan |title=Leith's Techniques Bible |author2=Lucinda Bruce-Gardyne |publisher=Bloomsbury |year=2003 |isbn=0-7475-6046-3 |location=London |pages=661}}</ref>  Similarly, [[Awara broth]] is a [[Guianan Creole]] stew from [[French Guiana]].
-</onlyinclude>
+[[Court-bouillon]] (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish.<ref>{{cite web |last=Mae |first=Stella |title=Court Bouillon (pronounced KOO-BEE-YON) |url=https://www.food.com/recipe/court-bouillon-pronounced-koo-bee-yon-60772 |accessdate=14 November 2020 |work=food.com}}</ref>  [[Rosół]] is a category of clear Polish soups, primarily made of broth, with a popular version being similar to [[chicken noodle soup]].  [[Canja de galinha]] is a similar soup from Portuguese-speaking countries.<ref name="g">{{Cite Q|Q124605077}}</ref>
-==See also==
-{{portal|Food}}
-* [[Canja de galinha]]
-* [[Rosół]]
-* [[Bouillon (soup)|Bouillon]], a Haitian soup
-* [[Court-bouillon]], from the French ''court'' or "short broth"
 ==References==

Soups
Soups	Abgoosht Abula Açorda Acquacotta Aguadito Ajiaco Ajoblanco Alicot Analı kızlı soup Andrajos Asian soups Asopao Avgolemono Awara broth Axoa Babbouche Bacon soup Baeksuk Bagnun Bak kut teh Balık çorbası Beef bourguignon Bermuda fish chowder Binakol Binte biluhuta Bird's nest soup Birria Black sesame soup Bob chorba Bobó de camarão Booyah Borș de burechiușe Bosintang Bosnian pot Bouillabaisse Bourride Bouyon Bozbash Bouillon/broth Bread soup Brudet Brunswick stew Budae-jjigae Bulalo Burgoo Buridda Butajiru Cacciucco Caldillo de congrio Caldillo de perro Caldo de costilla Caldo de pollo Caldo de siete mares Caldo galego Caldo tlalpeño Caldo Xóchitl Caldume Callos Callos a la Madrileña Canh chua Canja de galinha Canja de Goa Cansi Cantonese seafood soup Caparrones Catfish stew Cawl Cazuela Chabrot Chairo Chakapuli Chakna Changua Chankonabe Charquicán Chicken soup Chikhirtma Cholent Chorba Chraime Chueo-tang Chupe Chupe andino Cioppino Ciorbă de perișoare Clemole Cocido Cocido lebaniego Cozido à portuguesa Cock-a-leekie Cockchafer soup Conch soup Consommé Corn crab soup Coto makassar Cow cod soup Cream stew Cuchuco Cullen skink Dak-bokkeum-tang Dalithoy De-Thuk Dillegrout Dinengdeng Dinuguan Doenjang-jjigae Dojō nabe Dovga Efo riro Egg drop soup Egg tong sui Empal gentong Encebollado Escudella Étouffée Fabes con almejas Fanesca Fish soup Fish soup bee hoon Fish tea Flädle Flaki Főzelék Fricasé Fricassee Fugu chiri Gaisburger Marsch Gamja-tang Garbure Garlic soup Garmugia Gazpachuelo Geng Gheimeh Ginataan Ginataang ampalaya Ginataang hipon Ginataang isda Ginataang kalabasa Ginataang labong Ginataang langka Ginataang manok Ginestrata Ginseng chicken soup Gising-gising Goat meat pepper soup Goulash Gomguk Gomgush Gondi Gopchang-jeongol Guk Doenjang-guk Haejang-guk Jaecheop-guk Mandu-guk Sungeo-guk Tteokguk Gukbap Gul-gukbap Gulyásleves Gumbo Guyanese pepperpot Fisherman's soup (Halászlé) Haleem Harira Harqma Hasenpfeffer Herring soup Heugyeomso-tang Hochzeitssuppe Hodge-Podge Hot and sour soup Hulatang Hủ tiếu Indio viejo Instant soup Inubaran Irish stew Isi ewu Istrian stew Italian wedding soup (or minestra maritata) Jenny Lind's soup Jeongol Jijimi Jjigae Kimchi-jjigae Jusselle Kadyos, baboy, kag langka Kadyos, manok, kag ubad Kaeng pa Kaeng som Kakavia Kaledo Kapuska Kare-kare Kawlata Keng No Mai Kharcho Khash Khichra Khoresh Khoresh bademjan Kokotxas Konro Kontomire stew Köttsoppa Krentjebrij Kubbeh Lamb in Chilindrón Lentil soup Light Soup Linarang Linat-an Liver soup Lobby Lobster stew Lohikeitto Lung fung soup Maeun-tang Magiritsa Maki mi Marghi special Matzah ball soup Mannish water Meatball soup Mechado Menudo Mock turtle soup Mocotó Mole de olla Moqueca Msoki Mulligan stew Mulligatawny Mute Nam kaeng hua chai thao Nangchang Jar soup Nasi gandul Nettle soup Nihari Nikujaga Nilaga Noppe Nsala soup Obara Oden Oghwevwri Ohaw Oille Okroshka Olla podrida Opor ayam Ori-tang Or lam Oxtail soup Paila marina Palóc soup Panada Pancit buko Paomo Pappa al pomodoro Partan bree Paya Peppersoup Perpetual stew Philadelphia Pepper Pot Pichelsteiner Pie floater Pindang Pira caldo Piti Plantain soup Portable soup Pot liquor Pottage Potée Powsowdie Pozole Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang Samlor kako Samlor machu Sciusceddu Scotch broth Scouse Semur Seolleongtang Shambar Shark fin soup Buddha Jumps Over the Wall Siemieniotka Sinanglay Sinigang Sinseollo Skilly Skirts and kidneys Sliced fish soup Sodd Solyanka Sonofabitch stew Sopa de Gato Sopa de mondongo Sopa de pata Sopa do Espírito Santo Sop saudara Soto Soto ayam Soto padang Soup alla Canavese Soup joumou Soup Number Five Soup with risotto Sour soup Soyo Soyutma Steckrübeneintopf Stracciatella Styrian sour soup Suaasat Suam na mais Sülen Sulu köfte Sundubu-jjigae Sup kambing Swikee Tacacá Taco soup Talunan Tapado Tas kebab Tatws Pum Munud Tchaka Tekwan Tharid Tharida Tiger penis soup Tinola Tiyula itum Tomato and egg soup Tomato bredie Tom kha kai Tom khlong Tom som Tom yum Tongseng Tortilla soup Tourin Tripe soup Tuna pot Turkish cold bulgur soup Turtle soup Palgwa-tang Snapper soup Tyurya Ukha Valdiviano Waterzooi Windsor soup Yahni Yeonpo-tang Yukgaejang Yuvarlakia Zōni Zuppa alla modenese Zuppa pavese Zuppa toscana
Blood soups	Blood soup Black soup Chicken and duck blood soup Czernina Duck blood and vermicelli soup Juka Kiszczonka Mykyrokka Nam tok Pig's organ soup Pork blood soup Prdelačka Saksang Schwarzsauer Svartsoppa
Bean soups	15 Bean Soup Amish preaching soup Bissara Bob chorba Bouneschlupp Brenebon Cocido madrileño Cocido montañés Fabada asturiana Fasolada Hong dou tang Jókai bean soup Koottu Kuru fasulye Kusksu Kwati Maccu Minestra di ceci Pasta e fagioli Pasulj Red Peas Soup Senate bean soup Sopa de lacassá Soupe aux gourganes Stew peas
Cheese soups	Cheese soup Beer soup Caldo de queso Mote de queso Soupe au fromage
Cream and yogurt soups	Ash-e doogh Bisque Bobó de camarão Chicken mull Chowder Clam chowder Corn chowder Fish chowder Cream of asparagus soup Cream of broccoli soup Cream of mushroom soup Cream of spinach Crème Ninon Dovga Kulajda Oyster stew She-crab soup Soup du Barry Southern Illinois chowder Spas Talbina Tarator Tarhana Toyga soup Tzatziki Vichyssoise Yayla çorbası Zom
Fruit soups	Fruit soup Fruktsoppa Apple soup Avocado soup Blåbärssoppa Coconut soup Lime soup Kissel Melon soup Palm nut soup Pomegranate soup Rose hip soup Sour cherry soup
Noodle soups	Noodle soup Acorn noodle soup Aush Aush reshteh Bánh canh Banmian Batchoy Beef kway teow Beef noodle soup Lanzhou beef noodle soup Taiwanese beef noodle soup Boat noodles Bún bò Huế Bún mắm Bún riêu Champon Chicken soup Crossing-the-bridge noodles Curry mee Duck blood and vermicelli soup Duck soup noodles Garak-guksu Gogi-guksu Guthuk Hokkien mee Hōtō Imoni Janchi-guksu Jat-guksu Jjamppong Jungguk-naengmyeon Kal-guksu Khao piak sen Khao poon Khao soi Khow suey Kong-guksu Kusksu Kuyteav Kwetiau ayam Kya zan hinga Kyay oh Lagham Laksa Katong laksa Lakso Lamian Laoyou rice noodles Lomi Macaroni soup Mami soup Mee Bandung Muar Mee ka tee Mie aceh Mie ayam Mie bakso Mie cakalang Mie celor Mie koclok Mie kocok Mie kuah Milmyeon Mohinga Mont di Naengmyeon Nam ngiao Num banhchok Odong Ohn no khao swè Okinawa soba Oyster vermicelli Pasta e fagioli Pho Phở Hòa Phở Ta Ramen Tsukemen Saimin Sukhothai rice noodles Soba Sopa de fideo Sopas Soto ayam Soto mie Thenthuk Thukpa Thukpa bhatuk Tian mo Udon Ulmyeon Wonton noodles Yaka mein Zatiruha
Nut soups	Peanut soup Walnut soup Peanut stew
Vegetable soups	Vegetable soup Afang Aloo tama Atama soup Aush jushpare Binignit Borscht Cabbage soup Caldo verde Carrot soup Česnečka Chè bà ba Chileatole Ching bo leung Corn soup Corn stew Cream of asparagus soup Cream of broccoli soup Cucumber soup Dongchimi Edikang ikong Editan Eru Ezogelin soup French onion soup Gamja-ongsimi Gazpacho Kenchin-jiru Kesäkeitto Krupnik Leek soup Lettuce soup Locro Manchow soup Mandia peja Minestrone Miso soup Miyar kuka Miyeok-guk Molagoottal Okra soup Patriotic soup Pea soup Pickle soup Pisto Porra antequerana Pomegranate soup Pumpkin soup Rasam Sai bhaji Salmorejo Zoque Sambar Sayur asem Sayur bayam Sayur lodeh Sayur sop Shchi Sheep's sorrel soup Sinabawang gulay Sopa teologa Sorrel soup Spinach soup Spring soup Sweet potato soup Theeyal Tomato soup Tuo Zaafi Vori vori Watercress soup West Slavic fermented cereal soups Xidoufen Zalewajka Zosui
See also	Soup and sandwich List of soups More soup-related list articles... List of stews
Food portal Category: Soups

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Latest revision as of 04:50, 26 April 2024

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