"""Findon"" was referred to as ""Findhorn"". Finnan has a long association with the traditional Scottish fish soup, Cullen skink and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish. The traditional preparation is to roast or grill the whole pieces of fish over high heat. Finnan haddie is also often served poached in milk for breakfast and is an important part of traditional kedgeree and the Arnold Bennett omelette. Finnan haddie is used as a sexual ""double entendre"" in the Cole Porter song ""My Heart Belongs to Daddy"", and is mentioned"
"addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread. It has been described as ""smokier and more assertive than American chowder, heartier than classical French bisque."" Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a ""Guardian"" columnist described the dish as ""the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish"". ""Skink"" is a Scots word for a shin, knuckle, or hough of beef,"
"When prepared in kettles, first, chopped onion is fried in the kettle with some oil until it is caramelized. Then, ground ""paprika"" is added and the kettle is filled with water. When the water comes to a boil, other spices (such as black pepper, white wine, tomato juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are often added to the soup. The soup is usually prepared with mixed fish, the most common species are common carp, catfish, perch and pike. Depending on the amount of added hot paprika the soup is"
"with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal'ya was considered a festivity dish. Solyanka is a thick, piquant soup that combines components from shchi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvass, salted and pickled mushrooms make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths,"
"Chicken soup 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, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole"
"Solyanka Solyanka (Russian: соля́нка; ) is a thick, spicy and sour Russian soup that is common in Russia and other states of the former Soviet Union and certain parts of the former Eastern Bloc. There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, potatoes, smetana (sour cream), and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients to the broth. Solyanka is also popular in the former East Germany (the current German"
"for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup (zupa koperkowa), served with potatoes and hard-boiled eggs, is also popular in Poland. Whole stems including roots and flower buds are traditionally used to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers (""ogórki małosolne""). Whole stems of dill (often including the roots) are also cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, are traditionally baked with the stems and"
"tomato soup ('), vegetable soup ('), onion soup (') and bread soup ('). ' is a traditional South Bohemian soup containing water, cream, spices, mushrooms, egg (often a quail's egg), dill and potatoes. It is typical in its thickness, white color and characteristic taste. The main ingredient is mushrooms, which gives it the dish's scent. """" is a regional specialty soup made from rye sourdough, mushrooms, caraway and fried onion. Traditional Czech dishes are made from animals, birds or fish bred in the surrounding areas. Pork is the most common meat, making up over half of all meat consumption. Beef,"
"this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes. Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598,"
"and garnish with chopped herbs. "" Ingredients"": 500 g beef kidneys, 2 pickled cucumbers, 2 parsley roots, 1 onion, 4 potatoes, 2 tablespoons of butter, 100 grams of sorrel, salt to taste. "" Cooking"": Trim fat from kidneys, cut into pieces, wash, cover with cold water, and boil. Then drain the water, was the kidneys again, cover with cold water again, and boil for half an hour. Clean parsley and onion, cut into strips and fry in butter in soup pot. Slice potatoes, then add to pot and cover with filtered broth. Cook 30 minutes. Ten minutes before end of"
"court bouillon, which adds significant flavor. To prepare the soup base, fish trimmings are used, fresh carp heads, bones, skin and fins. These are boiled with water, salt and vegetables (red onions, green peppers and tomatoes) for two hours. When ready, the court bouillon is strained. Hot ground paprika and two finger-thick carp fillets, the roe and coral is added, ten minutes before serving, to the boiling soup. Fisherman's Soup variations Traditionally, the soup is prepared in small kettles on open fire on the river banks by fishermen. Fisherman's soup in kettle is prepared with fresh fish on the place."
"Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name ""cock-a-leekie"" did not come into use until the 18th century. There are vegetarian versions of"
"Prawn soup Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including ""Penang Prawn Mee"" in Malaysia, Peruvian ""chupe de camarones"", Thai ""kaeng som kung"" and Mexican ""caldo de camarones"", among others. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen. Rækjusúpa is a shrimp soup in Icelandic"
"from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain. While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in parts of the country. Similarly mock turtle soup recipes have a variety of substitute meats. Beside organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef but may call for alligator. The Campbell Soup Company once produced canned mock turtle soup made of calf's head. In a"
"is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon. Southern Illinois Chowder, also referred to as ""downtown chowder"", is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew"
"Ukha Ukha () is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region. While ukha is a fish"
"cooking, add cucumbers, chopped sorrel and salt. Just before serving, add kidneys, sour cream, and parsley or dill. Rosolnyk Rosolnyk is the first liquid food. An essential element of Rosolnyk is salty cucumbers. Ingredients may also include meat, pluck, different cereals (rice, buckwheat, barleys), vegetables (potato, carrot, onion, roots parsley, saler or parsnips), spices and greens. "" Ingredients"": 1.5 liters of water, 0.5 cups of cooked rice, 5 potatoes, 1 large onion, 1 carrot, cucumber salt 3 large, 3 tbsp. cooking oil, bay leaves, green "" Cooking"": In a saucepan of boiling water, put the sliced potatoes, cucumbers, finely chopped"
"with the tail parts of bigger fish discarded. Ukha Ukha () is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with"
"the main flavoring of this dish. It is then seasoned with chili powder, garlic, soy sauce, and additional ""gochujang"" may be added once more to taste. Restaurants that offer this dish often allow customers to select their fish from an aquarium. Many specialty seafood restaurants have several aquariums from which to choose. Popular fish for this dish may include red snapper, sea bass, yellow corvina, codfish, croaker, pollock, and even freshwater fish like carp and trout. In addition, other shellfish such as crabs, clams, and oysters can be also added to this soup to complement and enhance its spicy yet"
"soup"" (not to be confused with ""red snapper soup"", which is made from the fish called a red snapper). In Philadelphia and the Delaware Valley, snapper soup is available at many area diners and is an established part of Philadelphia cuisine. It is a heavy, brown soup that tastes a little like thick gravy. The Philadelphia restaurant Old Original Bookbinder's served Snapper Soup which can also be purchased in cans at supermarkets. As of 2016, turtle soup (and other dishes from turtle meat) are still served by a few restaurants in Minnesota, mostly on Fridays during Lent. It is said"
"milky broth. This has a rich feel and sweet umami taste. Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa. Fish stock forms the basis of many dishes, particularly soups and sauces. A fish consommé is a type of clear soup made from richly flavored fish stock that has been clarified usually through a fining process involving egg protein. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower"
"1962 interview with David Bourdon, Andy Warhol, commenting on Campbell's discontinued soups, said that Mock Turtle had once been his favorite. An American version of the soup is popular in Cincinnati and canned under the name Worthmore's Mock Turtle Soup. Mock turtle soup Mock turtle soup is an English soup that was created in the mid-18th century as a cheaper imitation of green turtle soup. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavour of the original's turtle meat. ""Mrs. Fowle's Mock Turtle Soup"": Take a large calf's"
"gain the most fat. Colorful snowflake scallops () is a local seafood dish, where egg white is made into snowflake-shape to embrace the scallops, with seasonal greens, carrot and hot pepper cut into small pieces as decorations on top. Another popular local dish is Salted fish with corn cake (), where steamed or fried corn cake is served with fried salted fish. Legend goes that, in the old days fishermen going out fishing in the morning couldn't return home to have lunch, so they baked fresh fish to eat with corn cakes, and the habit passed down from generation to"
"soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell's, some with at little as 100 mg of sodium. Campbell's claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult. Chicken soup 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, dumplings, or grains such as rice and barley. Chicken soup has acquired the"
"Yukgaejang Yukgaejang () or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ""gomguk"", or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature. In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, ""gosari"" (bracken fern), ""torandae"" (taro stems), sliced onion, ""dangmyeon"" (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame"
"the pie"". Suet is an ingredient in several traditional English dishes. Dumplings made with flour, suet and seasonings and pearl barley may be cooked with casseroles and stews. Potatoes are served roasted, boiled, baked, mashed, and as chips; popular varieties in England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage"
"Moqueca Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra cotta casserole, optionally served with prawns, and includes by preference a mix of boneless fish species, like small shark, swordfish, etc. Originally from Espírito Santo in the Southeast of Brazil, also coming from the state of Bahia in the Northeast; nowadays, this dish is found in two variants: ""moqueca bahiana"" from Bahia and ""moqueca capixaba"" from Espírito Santo. The name moqueca comes from the term ""mukeka"" in"
"Tuna casserole Tuna casserole is a casserole primarily made with pasta (or rice) and Canned tuna, with canned peas and corn sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, prepared using only nonperishable pantry ingredients. Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find at the supermarket. A can of tuna, a can of vegetables, a can of soup, and a package of egg noodles becomes a"
"conch chowder or stewed conch, stewed fish and split pea soup (made with ham). Peas are used in various soups, including a soup made with dumplings and salt beef. Souse is a soup usually made with chicken, lime, potatoes and pepper., if made with fish it is called boiled fish. These soup dishes are usually served with Johnny cake or grits. Turtle soup was once a mainstay before turtles became endangered. Seafood is a staple in the Bahamas. Conch, a large tropical mollusk (sea snail) with firm, white flesh, is the national dish of the Bahamas. Conch can be prepared"
"I think about it sure the nearer I'm to cry. Oh, wasn't it the happy days when troubles we had not, And our mothers made Colcannon in the little skillet pot.</poem> Colcannon Colcannon () is a traditional Irish dish of mashed potatoes with kale or cabbage. Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with milk (or cream), butter (or vegetable oil), salt and pepper added. It can contain other ingredients such as scallions (spring onions), leeks, laver, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or"
"Mojakka Mojakka is a fish soup originating in the region of Kalajoki, Finland and dating back to the days when the fishermen set their nets in the Gulf of Bothnia from sail and oar boats and spent several weeks in late summer away from their homes and villages on the sea and at fishing camps. It was cooked by fishermen over a fire at fishing camps during their midday breaks between pulling and setting nets at sea. In its original form, it contained whitefish or baltic herring, butter, salt, whitewash (a flour and water mixture for thickening) and onions. No"
"the meat or fish filling usually being in a tomato sauce including onions and garlic. ""Caldo galego"" is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (Broccoli rabe). The latter is also employed in ""Lacón con grelos"", a typical carnival dish, consisting of pork shoulder boiled with ""grelos"", potatoes and chorizo. ""Centolla"" is the equivalent of King Crab. It is prepared by being boiled alive, having its main body opened like a shell, and then having its innards mixed vigorously. Another popular dish is octopus, boiled (traditionally in a copper pot) and served in"
"sausage. "" is a Wallachian variety and contains sour cream, bacon, potatoes, eggs and sausage. Pea ('), bean (') and lentil soups (') are commonly cooked at home. Goulash soup (') and ' are made from beef or pork tripe (') cut into small pieces and cooked with other ingredients; the meat can be substituted with oyster mushrooms. Potato soup (') is made from potato, onion, carrot, root parsley and celeriac, spiced with caraway seed, garlic and marjoram. Fish soup (') made with carp is a traditional Christmas dish. Other common Czech soups are champignon or other mushroom soup ('),"