With autumn in full swing and winter just around the corner, there is nothing like a hot bowl of soup to warm up your insides no matter where your travels have taken you. Known in its most basic form since early times, this wholesome dish works equally well as a starter or as the main course. Of course, soups come in a wide range of flavors because people have consistently adapted this versatile entrée to include the ingredients that they most often have on hand. Keeping this tasty diversity in mind, here are some of our favorite soups from around the world.
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Snert: Despite its’ intriguing name, this dish from the Netherlands is merely a form of the classic split pea soup that has been eaten by many different cultures throughout history. Snert is usually comprised of pork trimmings, green split peas, celery, alliums (onions or leeks), carrots, and sometimes potatoes. Traditional accompaniments for this soup may include bacon, cheese, rye bread, pancakes, and/or butter. Seasonal snert stalls are particularly common sights in the Netherlands during the colder months. After all, these vendors provide ice-skaters with quick and hearty meals in convenient spots near the country’s numerous frozen watery so that they can continue to enjoy their favorite winter pastime.
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Cullen Skink: This dish takes its’ name from the town where it originated as well as the traditional Scottish word for soup. Cullen skink is a hearty favorite that hails from the northern portions of the country, but it is served up on a regular basis in many spots. This soup has even been known to make appearances during formal banquets yet its’ construction is quite simple. Cullen skink is made from smoked haddock, onions, and potatoes. The included broth might be made of water in some cases but other recipes may call for milk or cream. Bread is typically served as an accompaniment to this classic Scottish soup and, as anyone can tell you, it is very good for mopping up the last bits.
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Goat Pepper Soup: Although this Nigerian dish are usually includes the ingredients that its’ name would imply, there are versions that do use crayfish in place of goat. Some recipes use both types of meat. In any case, this is a very spicy soup. The seasonings that are used in the broth do vary regionally but nutmeg and two different types of peppers are generally included in most recipes. Salt, pepper, basil, chilies, onions, bouillon cubes and/or starches such as sweet potatoes, plantains, and yams may also be added to the dish. The locals even consider Goat Pepper soup to be a good remedy for illness in much the same way people from other cultures view pho or chicken noodle soup.
Sources: Wikipedia
