Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo ('soup of garlic') is a traditional garlic soup made with bread and egg [1] poached in chicken broth, and laced with garlic [2] and sherry.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo ('soup of garlic') is a traditional garlic soup made with bread and egg [1] poached in chicken broth, and laced with garlic [2] and sherry.
In the Czech Republic, garlic soup is called česnečka. [3] It is made with garlic and potatoes and topped with fried bread. [4] Sometimes cheese, ham or eggs are added.[ citation needed ]
Versions of garlic soup have been prepared in Provence, France. [5] [6]
Versions of garlic soup similar to Spanish versions are prepared in Mexico. [2]
In Poland, garlic soup is sometimes called zupa na gwoździu (literally soup on the nail ). [7]
In Upper Silesia, the traditional wodzionka soup has a garlic-based version, made with diced garlic, hard-boiled egg, potatoes and fried bread.
In Spain, egg whites are sometimes whipped into the soup, as with egg drop soup. Sopa de ajo [8] is a traditional winter soup in Palencia and Valladolid where it is made with bread mixed with pepper, water and garlic. It is cooked slowly and a raw egg is often whipped into the soup as it is served. Sopa de ajo is also traditional in Castilian-Leonese cuisine and Castilian-Manchego cuisine. In Extremaduran cuisine, sopa blanca de ajos (white bean garlic soup) is a tradition.[ citation needed ]
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Tripe soup or tripe stew is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing 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 variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."
Manchego cuisine refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto, gazpacho manchego, Manchego cheese, the white wine of La Mancha, and the red wine from Valdepeñas (DO).
Ajoblanco is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.
Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine. Wines of high quality highlight the meals.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by a non-Roma.
Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Avocado soup is a fruit soup prepared using avocados as a primary ingredient. Ingredients used in its preparation in addition to ripe avocados can include milk, cream, half-and-half or buttermilk, soup stock or broth, water, lime juice, lemon juice, salt and pepper. Additional ingredients used can include onions, shallots, garlic, hot sauce, cilantro, red pepper, cayenne pepper and cumin, and water can be used to thin the soup. It is enjoyed widely in areas of Mexico as a classic dish.
Sopa de fideo, also referred to as sopita de fideo, is a stock-based noodle soup that is a part of the cuisines of Spain, Mexico, and Cavite, a province in the Philippines.
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