Favorite Recipes for Soups and Stews (2024)

FAQs

What are the five types of soups? ›

In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack items. Goubuli (狗不理包子) is a classic steamed stuffed bun (baozi) that is well-known throughout China.

Simply put, ramen is a Japanese noodle soup, with a combination of a rich flavoured broth, one of a variety of types of noodle and a selection of meats or vegetables, often topped with a boiled egg.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

What goes first in soup? ›

The base of your flavor in a soup comes from the vegetables and other ingredients you add at the beginning, called aromatics. The traditional flavor base in French and American soups is called mirepoix, a mix of diced onions, carrots, and celery in 2:1:1 proportion (twice as much onion as carrot or celery).

Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.

To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

The first step to a flavorful stew is browning the meat. Searing it over high heat gives the meat a deeper, richer flavor thanks to the Maillard reaction, a chemical reaction that browns and caramelizes the exterior of the meat.

There are four main categories of soup: Thin, Thick, Cold and National.

One explanation says that restaurants explicitly labeled their first four soups: chicken, pork, beef, and seafood. Then, the fifth option would be left cryptically unelaborated upon—perhaps to intrigue the customer, perhaps to avoid getting into details.