Search results
Results from the WOW.Com Content Network
Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste. Goulash: Hungary: Chunky Meat (usually beef), paprika and vegetables (especially potatoes). Hungarian: gulyás translates roughly as cowboy: Ground nut soup: West Africa
Sopas is relatively easy to make. The meat is boiled first until tender. Sopas usually use chicken, but can also use beef or more rarely, diced pork or even turkey. It can also use leftover meat or processed meat like corned beef. [5] It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part.
For premium support please call: 800-290-4726 more ways to reach us
In Bulgaria, škembe čorba (шкембе чорба) is made with whole pork, beef or lamb tripe, boiled for a few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground red paprika which is briefly fried (запръжка), and often a small quantity of milk is added. Traditionally, the soup is served with ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
In the Philippines, a common macaroni soup is known simply as sopas ('soup' in Tagalog). It originated from the American chicken noodle soup. It is made with macaroni, various vegetables and meat (usually chicken), with added evaporated milk. It is regarded as a comfort food and commonly served during cold days or to sick people. [8] [9]
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
Mallorcan soup (also spelled Majorcan; Catalan: sopes mallorquines; Spanish: sopas mallorquinas) or Mallorcan dry soup is a typical dish in the gastronomy of the island of Mallorca. [1] [2] It is a rustic dish, often closer in texture to a casserole or very thick stew. [3] [4] It typically is eaten with a fork rather than a spoon. [5]