If hot soup makes you feel more comfortable, we offer a range of options for you to try.
Soup is considered one of the oldest and most universal foods in the world. Every culture has a type of soup whose roots go back to very ancient times.
Early humans boiled everything from tortoise shells to pieces of bamboo, and they manufactured metal soup pots starting in the Bronze Age.
Boiling food made it possible to live on whole grains, with herbs and other ingredients added for nutrition or medicinal purposes.
Here are our top 5 of the best soups to try:
Spring soup (Yayla çorbasi), Türkiye
Boiled rice or barley add a lovely sweetness to this creamy yogurt soup. It is believed to protect against colds during the winter. Some Turkish hospitals even offer yogurt soup to recovering patients.
The added dried mint balances the light yogurt flavor. Served with fresh pita bread.
Soto ayam chicken, Indonesia
Chicken noodle soup may be the best tasting of this delicious Indonesian dish. Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine to provide a deeply layered aroma and flavour, and the addition of hard-boiled egg yolks adds extra richness.
It is recommended to eat this hot dish with fried leeks, fresh lemon, and slices of hot red pepper.
Moqueca de camarão, Brazil
Palm oil and tomatoes give the coconut broth a warm red-orange color that’s specific to this dish, a specialty of Brazil’s Bahia region, where locals eat the dishes hot even on the hottest days.
But the secret of this soup lies in the sweet, tender shrimp floating in the broth. Traditionally, moqueca de camarão is cooked in a handmade pot of black clay and mangrove sap, then served to the table in the same original pot.
Mohinga, Myanmar
Soup is a staple part of breakfast in much of Myanmar, with sidewalk vendors and tea shops selling bowls of mohinga from huge cooking vats. The mystery of this noodle soup is the aromatic broth that is simmered with herbs and thickened with toasted rice powder.
The fish adds richness, while the delicate rice noodles are perfect for slurping down. Mohinga soup is so popular that it has transformed from a breakfast dish into a snack that can be eaten at any time. Each region has its own twist on the classic soup.
Kharcho, Georgia
A tart plum sauce called tkemali adds a bright, tart flavor to this traditional soup, which is one of Georgia’s most beloved dishes.
Made from unripe plums, its sour aroma balances the richness of the fatty beef and ground walnuts cooked in the soup.
The aromatic flavor is due to a mixture of spices known as khamili suneli, which is a mixture of coriander, salt, fenugreek, black pepper, amaranth, and more.
