"the slave masters on the former French colony, while the Haitian slaves were forbidden it. Consequently, Soup Joumou is traditionally consumed on New Year's Day (January 1), as a historical tribute to Haitian independence in 1804. Soup joumou Soup joumou (; ) is a famous mildly spicy soup native to Haitian cuisine. The soup is traditionally based on a large winter squash that resembles a pumpkin. The squash slices are simmered in a saucepan along with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. The pumpkin is then puréed, usually in a"
"Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his 15th century manual, ""The Art of Cooking"". Other variants exist. Traditionally ""stracciatella alla romana"" used to be served at the start of Easter lunches. ""Stracciatella"
"Louisiana. Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a ""bull's-eye"" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state"
"originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork and/or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be drunk straight in mugs as a consommé known as ""caldo de puchero"", which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meat left-overs, called ""pringá"", is usually served separately as a main dish, and the remnants used for subsequent"
"Frìttuli Frittole (commonly known as ""Frittuli""), is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola (""frittula"") is a similar dish eaten in Palermo, Sicily made from calf instead of pork. Frittole is prepared by cooking pork rind, pork meat and other less noble parts of the pig (part of the neck, cheek, tongue, nose, ears, kidneys, etc.) with pork fat (for taste). A ""Lonely Planet"" travel guide describes it as a soup made from meat, marrow and fat. It is cooked slowly"
"Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a ""bull's-eye"" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of"
"it also includes liver sausage or blood sausage. Another common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, which is called ""millefanti"", also uses egg and Parmesan cheese. Some fine variations are containing wine. Other (more rustic) versions are containing malt or beer. Bread soup ""Bread soup"" is a simple soup, that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Bread soups are created as well with brown"
"Buridda Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as similar in texture to a stew. Buridda's primary ingredients include seafood, fish broth, tomato, onion and garlic. Traditionally, the soup was served with ""gallette del marinaio"" (dry, round bread buns), which would be soaked in it. In contemporary times, toasted bread may be used. It may contain several types of fish, and additional seafoods may include"
"that tharida surpasses other dishes, also making a comparison to Aisha, his favorite wife, stating that 'Aisha surpasses other women'. Tharida Tharida (also referred to as tharidat Ghassan) is a soup in Arab cuisine prepared with broth, stewed meat and bread crumbs that are crumbled using one's fingers; the bread crumbs serve to thicken the soup. It was sometimes prepared using brains for the meat. Additional ingredients that can be used include beans, crushed or pounded walnuts, yogurt, mint and spices. It may have a milky appearance. Hundreds of variations and recipes exist for the dish. Tharida served as a"
"usually washed and soaked in water for a night. Then the meat is boiled for a period of time until soft and done. Then the red kidney beans are poured and boiled in the broth, spiced with the mixture of spices, such as shallot, garlic, salt, sugar, pepper, nutmeg and clove. Then sliced vegetables are boiled together, such as green beans, celery and scallion. Then the soup is usually served with steamed rice and hot and spicy sambal chili sauce. In its original Dutch and Minahasa version, pig's trotters are usually employed as the base of rich and thick soup"
"Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. According to the ""Random House Dictionary of the English Language"", Second Edition, the term"
"Braciola Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ""fettine"" (""small/thin slices""), which never have bone and are generally thinner. In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ""braciola"" (plural ""braciole"") are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known"
"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"
"Bulalo Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines. It is also called ""Kansi"" in Hiligaynon/Ilonggo while it is called ""Pochero"" in Cebu (not to be confused with the Tagalogs' version of pochero). Many references have evolved regarding its origin. One of it says that this type of dish originated from Batangas where you find the many versions of Bulalo. Other reference"
"dish, ""phở"", while in the Philippines, the soup ""bulalo"" is made primarily of beef stock and marrow bones, seasoned with vegetables and boiled meat; a similar soup in the Philippines is called ""kansi"". In Indonesia, bone marrow is called ""sumsum"" and can be found especially in Minangkabau cuisine. ""Sumsum"" is often cooked as soup or as ""gulai"" (a curry-like dish). In India and Pakistan, slow-cooked marrow is the core ingredient of the dish ""nalli nihari"". In China, pig tibia is used to make slow-cooked soup, with one or both ends of the tibia chopped off. After the soup is done,"
"in dark German beer and cooked with celery, carrots, onions, bay leaves, and a small bundle of thyme. Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to"
"restaurateur in the northern town of Bergamo, who claimed he had grown tired of stirring eggs into broth to satisfy customers from Rome. Notes References Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his"
"Tharida Tharida (also referred to as tharidat Ghassan) is a soup in Arab cuisine prepared with broth, stewed meat and bread crumbs that are crumbled using one's fingers; the bread crumbs serve to thicken the soup. It was sometimes prepared using brains for the meat. Additional ingredients that can be used include beans, crushed or pounded walnuts, yogurt, mint and spices. It may have a milky appearance. Hundreds of variations and recipes exist for the dish. Tharida served as a symbol of Arab identity during the ""early years of Islam"". The soup received praise from the Prophet Muhammad, who stated"
"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,"
"of mammals is not common, except for the liver, which is common to a certain degree. Examples include liver sausage (braunschweiger) and pâté. Liver and onions is a traditional, ""classic"" menu item in diners throughout the country, often as a ""blue plate special"". Mammal offal is somewhat more popular in the American South, where some recipes include chitterlings, livers, brain, and hog maw. Scrapple, sometimes made from pork offal, is somewhat common in the Mid-Atlantic US, particularly in Philadelphia and areas with Amish communities. Pepper Pot soup (frequently served in Philadelphia) is made from beef tripe. Fried-brain sandwiches are a"
"Bicol word """"kalas"""", refers to the ""fall off the bone"" meat that is placed on top of the noodles. The soup is the broth of beef bone and bone marrow (sometimes skull and brain included) or what Manileños call """"bulalo"""". The soup is topped with very tender meat slices that also came from the pig's head. It is usually served hot with an egg, sprinkled with roasted garlic and spring onions. Kalamansi and patis may be added according to taste. Kinalas is usually paired with Baduya/Banana Cue or Camote Cue. Other delicacies, such as, ""buko"" juice, nata de coco, and"
"Bresaola Bresaola () is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard ""bresada"" (braised). A strict trimming process is essential to give the unique flavour. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt"
"of the Nalta jute plant, cooked in olive oil, onions, garlic, tomatoes and chilli peppers, it is a popular summer side dish especially in Miniyeh-Danniyeh and Akkar districts. Bedouins have an old tradition of cooking a different version of the dish. A whole chicken is cut open, the intestines removed, and the innards stuffed with herbs, spices and raw rice then sewn shut with thick thread. The chicken is then boiled to create the broth for the Molokhia soup which, after preparation, is served as five separate components: The Molokhia soup, Arabic flat bread, the chicken (stuffed with flavored rice),"
"juice, wine, vinegar). This blend is added gradually to hot broth with constant stirring over 5–7 minutes. Before removing meat from broth, add flour and onion, then put down to soup. Except usual for the Georgian cuisine herbs and spices (like chili powder, tagetes, leaves of coriander, basil, parsley, celery), cinnamon, peppermint, and seeds of coriander must be added. Chikhirtma Chikhirtma () is a traditional Georgian soup. Chikhirtma is described as a soup almost completely without a vegetable base. The soup is made with rich chicken broth, which is thickened with beaten eggs (or only yolks) and lemon curd. The"
"Sagol Sagol (), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called ""sagol-yuksu"" (), or beef leg bone broth, for Korean soups such as ""gomguk"" (beef bone soup), ""galbi-tang"" (short rib soup), ""tteokguk"" (sliced rice cake soup), ""kal-guksu"" (noodle soup), or ""gukbap"" (soup with rice). ""Sagol"" is rich in the protein collagen and in minerals such as calcium. In traditional Korean culture, it alleged to reinvigorate the body. No scientific evidence supports this claim. In the summer, ""sagol-yuksu"" (broth) is served to pregnant or breastfeeding mothers and the sick. In"
"the marrow would be scooped out with chopsticks. In some restaurants, cooked pig tibia would be served with a drinking straw specifically for sucking out the semi-liquified marrow. In Hungary, tibia is a main ingredient of beef soup; the bone is chopped into 10–15 cm pieces, and the ends are covered with salt to prevent the marrow from leaking from the bone while cooking. Upon serving the soup, the marrow is usually spread on toast. Beef bone marrow is also the main ingredient in Italian dish ""ossobuco"" (braised veal shanks), and beef marrow bones are often included in the French"
"Italian beef An Italian beef is a sandwich, originating in Chicago, composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as 'gravy') on a long Italian-style roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's preference, often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera (called ""hot"") or sauteed, green Italian sweet peppers (called ""sweet""). Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants"
"Bologna sausage Bologna sausage, also called baloney () and known in South African English as polony, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna (). Aside from pork, bologna can be made out of chicken, turkey, beef, venison, a combination, or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, and coriander, and like mortadella, myrtle berries give it its distinctive flavor. U.S. government regulations require American bologna to be finely ground and without visible pieces of fat. Lebanon bologna"
"as an ingredient, and bread crumbs are sometimes used to thicken the soup. Fricasé Fricasé is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño (a freeze-dried potato product) or potatoes, onion, garlic, salt, pepper and spices. It is sometimes consumed as a hangover food, as having a theoretical potential for easing or alleviating symptoms associated with the hangover. ""Fricasé"" is a common soup in Bolivia, and is often sold and consumed in the morning. It is a spicy soup that is typically prepared using large chunks of meat, and ""chuno"" potatoes are typically"
"Spanish version ""morcilla"" is used as well), consisting of a fresh sausage made of the blood and fat from pork and usually rice. It is a variation of the Portuguese blood sausage, and it is known for its deep dark color. In some regions, it is popular on barbecues (""Churrascos"") as a starter. In Antigua, rice pudding is a local delicacy and it is prepared the same way as blood sausage. In Barbados, blood sausage is made with sweet potato (""batata""), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines. It is normally served"
"into the soup as it is served. Morcilla is a form of Black Sausage made from pig's blood. In Castille the pig blood is often flavoured with pieces of pork fat, onions herbs and spices; the addition of rice gives a distinctive texture and flavour. Despite being an inland province, fish is quite commonly consumed. Brought from the Cantabrian Sea, fish such as red bream and hake are a major part of Palencia's cuisine. Salted cod is another common dish. Rivers from the Cantabric Mountains bring the famous trout, grilled with bacon. Crayfish is cooked with a thick tomato and"
"chicken soup is often served with pasta, in such dishes as ""cappelletti in brodo"", ""tortellini in brodo"" and ""passatelli"". Even when served on its own, the meat and any vegetables used are usually removed from the broth and served as a second dish. In Japan, chicken soup is known as ""torijiru"". Typically it starts with dashi, which is made from boiling konbu (kelp) and katsuobushi (dried skipjack tuna flakes), and not by boiling the chicken (whole chicken is not typically available in Japanese supermarkets). After the dashi is prepared, pieces of boneless chicken thigh meat are usually used and combined"
"the cold soup tarator, and pastries, such as the filo dough based banitsa, pita and the various types of börek. Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken or pork. Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meats appetizers (meze) and in some main courses. As a substantial exporter of"