Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Rutabaga or Swede is a root vegetable, a form of Brassica napus. Other names include Swedish turnip, neep (Scots), and turnip. However, elsewhere, the name "turnip" usually refers to the related white turnip. The species Brassica napus originated as a hybrid between the cabbage and the turnip. Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern and Western England, Wales, the Isle of Man, and Ireland had a tradition of carving the roots into Jack-o'-lanterns at Halloween.
A mirepoix is a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Irish stew or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb, or mutton, as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland.
Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips, and pearl barley; but the purists maintain that they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for up to two hours. Salt can be added before or after the cooking. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce, and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognised as early as about 1800.
Cawl is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called cawl Cymreig in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.
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.
Chicken and dumplings is a Southern dish that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped, or formed into a ball.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punic-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.
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.
Piti is a soup in the cuisines of the South Caucasus, its bordering nations, and Central Asia, and is prepared in the oven in individual crocks with a glazed interior. It is made with mutton and vegetables, infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock. Piti is served in the crock, usually accompanied by an additional plate for "disassembling" the meat and the liquid part with vegetables, which may be eaten separately as the first and second (meat) course meal.
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Some versions use grated dill pickle in their preparation. Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
China chilo is a dish of stewed mutton from 19th-century English cuisine. Stewed with onions, peas and lettuce, the mutton is served in a dish surrounded by a border of rice. Scholars believe the term China in the name alludes to this oriental ingredient, but the meaning of the term chilo remains a mystery. The dish is said to be based on a Chinese dish that 19th-century sailors described upon their return from the China Seas. Food historians speculate whether creative Victorian cooks substituted lettuce for bok choy and peas for bean sprouts.
Aush jushpare is a type of aush, commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty. Aush Jushpare was registered as intangible heritage of Iran on 5 January 2021.
