Traditional Regional Soups

Ajiaco - A chicken soup from Colombia.

Avgolemono - A Greek chicken soup with lemon and egg.

Bajajou - A soup of Slovakian origin. Ingredients include boiled cow intestines, chicken
egg, onion and rice.

Bird's Nest Soup - A delicacy in Chinese cuisine.

Bisque - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans.

Borscht - A beet-vegetable soup originally from Ukraine and Russia.

Bouillabaisse - A fish soup from Marseille (Southern France. Also made in other
Mediterranean regions. In Catalonia it is called Bullebesa.

Bourou-Bourou - A vegetable & pasta soup from the island of Corfu, Greece.

Caldo Verde - A Portuguese minced kale soup.

Callaloo - A thick, creamy soup made with okra and, often, crab meat
from Trinidad and Tobago.

Canh Chua (sour soup) - A Vietnamese dish made with rice, fish, various
vegetables, and in some cases pineapple.

Canja de Galinha - A Portuguese soup of chicken, rice and lemon.

Cazuela - A Chilean soup which is a mid-thick flavoured stock obtained from cooking
several kinds of meats and vegetables mixed together.

Clam Chowder - Two major types, New England Clam Chowder, made with potatoes and
cream, and Manhattan Clam Chowder, made with a tomato base.

Cock-a-Leekie Soup - A leek and potato soup made with chicken stock, from Scotland.

Cullen Skink - A fish soup made with Smoked Haddock, potatoes,
onions and cream from Scotland.

Egg Drop Soup - A savory Chinese soup made from adding already
beaten eggs into boiling water or broth.

Etrog - A fruit soup made up from the citron used in Jewish Ritual at the feast of
Succoth, and is eaten by Ashkenazi Jews at Tu Bishvat.

Faki Soupa - A Greek lentil soup, with carrots, olive oil, herbs and
possibly tomato sauce or vinegar.

Fanesca - A traditional cod soup from Ecuador.

Fasolada - A traditional Greek bean soup.

French Onion Soup - A clear soup made with beef broth and sauteed onions.

Fufu and Egusi Soup - A traditional soup from Nigeria made with
vegetables, meat, fish, and balls of ground melon seed.

Gazpacho (from Spain and Portugal) - A savory tomato soup.

Goulash - A Hungarian soup of beef, paprika and onion.

Gumbo - A traditional Creole soup from the Southern United States,
thickened with okra pods.

Halászlé or Fisherman's Soup - A very hot and spicy Hungarian river
fish soup with a lot of hot paprika.

Íslensk Kjötsúpa - A traditional Icelandic meat soup made with lamb and vegetables.

Kharcho - A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.

Lagman - A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous

Lan Sikik - A Thai soup made with noodle, dried fish and tomato extract.

Leek Soup - A simple soup made from Leeks popular in Wales during Saint David's Day

Lentil Soup - A soup popular in the Middle East and Mediterranean.

London Particular - A thick soup of pureed peas and ham from England: purportedly
named after the thick fogs of 19th century London.

Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning
in a tomato base. From Maryland, United States.

Menudo - A traditional Mexican soup with tripe and hominy.

Minestrone - An Italian vegetable soup.

Miso Soup - A Japanese soup made from fish broth and fermented soy.

Mulligatawny - An Anglo-Indian curried soup.

Nässelsoppa - A Swedish soup made of stinging nettles, traditionally eaten with hard
boiled egg halves. In Sweden it's considered a spring delicacy.
Internationally known as nettle soup.

Patsás - A Greek tripe soup

Philadelphia Pepper Pot Soup - A Philadelphia specialty, traditionally made with tripe.

Phở - A Vietnamese beef/chicken soup with scallion, welsh onion, cherred ginger, wild
coriander (Eryngium foetidum), basil, cinnamon, star anise,
cloves and black cardamom.

Psarosoupa - A Greek fish soup. There are various versions of it and
could be made with a variety of fish types.

Revithia - A Greek chickpea soup.

Sancocho - A Latin American chicken soup with vegetables.

Shchav-  A sorrel soup in Polish, Russian and Yiddish cuisines.

She-Crab Soup - A soup from Charleston, South Carolina, a creamy soup
made with blue crab meat and crab roe.

Sinigang - From the Philippines. A clear sour soup made from tamarind paste and meat,
fish, or vegetables. People may opt to use meat like beef or pork,
and various kinds of fish for this soup.

Snert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionally
served with sliced sausage. Also known as erwtensoep.

Solyanka - A cabbage soup from Russia.

Soto - A traditional Indonesian soup made with traditional spices such as
turmeric, galangal, etc. Usually contains either beef or chicken.

Tarator - A Bulgarian cold soup made from yogurt and cucumbers.

Vichyssoise - A French-style soup invented by a French chef at the Ritz Hotel in NYC.
A French cold purée soup with potatoes, leeks, and cream.

Waterzooi - A Belgian fish soup.

Yukgaejang - A Korean spicy beef soup, which also includes vegetables.

Żurek - A Polish sour rye soup with sausages often served in a bowl made of bread.
That fact of the matter is that there are as many soups in this world as there are the
ingredients to make them with. From asparagus to zucchini, each and everyone of them
have there own distinct flavor and texture and here are just a few of the most popular.