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Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, lamb chowder and especially clam chowder are popular in the North American regions of New England and Atlantic Canada; and internationally in New Zealand.
Bosnian pot is a Bosnian vegetable stew, a culinary speciality appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. Mixed meats may be used in the dish. It has been described as a national dish of Bosnia and Herzegovina.
Avgolemono or egg–lemon is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.
Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country.
Tripe soup, tripe stew or tripe chorba is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
Bulgarian cuisine is a representative of the cuisine of Southeast Europe. It shares characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes.
Waterblommetjiebredie is a stew. The name comes from the Afrikaans language and literally means 'little water flowers stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies which are found in the dams and marshes of the Western Cape of South Africa. The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.
Peanut stew or groundnut stew, also called as maafe, sauce d'arachide (French), tigadèguèna or domoda, is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali.
Hodge-podge or hotch potch is a soup or stew, usually based on diced mutton or other meat, with green and root vegetables. It is familiar in different versions in Britain and North America and is particularly associated with Scotland.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Sheep's trotters, also referred to as lamb's trotters, are the feet of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce and brown sauce. Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotters as an ingredient. Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat. Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotters. They are also slow-cooked to make paya, which is popular in South Asian cuisine. It's very popular amongst South Africans of south Asian descent, often cooked with spices and "sugar"/crab-eye beans.
Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper.
References
- 1 2 3 4 Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. p. 68. ISBN 978-0-544-17779-6.
- 1 2 3 4 Wright, C. (2012). The Best Stews in the World. Harvard Common Press. p. 116. ISBN 978-1-55832-747-4.