"Shchi Shchi () is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (, ""zelyoniye shchi""). In the past, the term ""sour shchi"" was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. Shchi is a traditional soup of Russia where it has been known as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to"
"and smetana was added as a garnish before serving. Shchi is traditionally eaten with rye bread. The ingredients of shchi gradually changed. Flour, which was added in early times to increase the soup's caloric value, was excluded for the sake of finer taste. The spice mixture was enriched with black pepper and bay leaf, which were imported to Russia around the 15th century, also from Byzantium. Meat was sometimes substituted with fish, while carrot and parsley could be added to the vegetables. Beef was the most popular meat for shchi in Russia, while pork was more common in Ukraine. The"
"It is served refrigerated, typically over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well. Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these ""poor"" and ""rich"" variations were cooked in the"
"Spinach soup Spinach soup is a soup prepared using spinach as a primary ingredient. The soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as ""cream of spinach soup."" Fresh, canned or frozen spinach can be used, and the spinach can be used whole, puréed or chopped. Additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper. Spinach soup is typically served hot, but can also be served as a cold soup. Prior to being served, it can be topped or garnished with"
"Ash reshteh Ash reshteh also known as Ash-e reshteh () is a type of ""āsh"" (thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product), commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types. The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is"
"Sorrel soup Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, ""shchavel"", Polish ""szczaw"". The soups name comes ultimately from the Proto-Slavic"
"ingredient. Squash used to prepare the soup include acorn squash, butternut squash and pumpkin. Squash that has initially been separately roasted can be used in the soup's preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream,"
"onions, apples, sugar, pepper, and a dash of vinegar. A number of soups are characteristically Ashkenazi, one of the most common of which is chicken soup (יױך, ""yoykh""), traditionally served on Shabbat, holidays, and special occasions. The soup may be served with noodles (""lokshen"" in Yiddish) or rice. It is often served with ""Shkedei marak"" (lit. ""soup almonds"" – croutons popular in Israel), called ""mandlen"" or ""mandlach"" in Yiddish. Other popular ingredients are ""kreplach"" (dumplings) and ""kneidlach"" (matzo balls) – a mixture of matzo meal, eggs, water, melted fat, pepper and salt. Some reserve ""kneidlach"" for Passover and ""kreplach"" for"
"ingredients such as sour cream and crème fraîche. Spinach soup Spinach soup is a soup prepared using spinach as a primary ingredient. The soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as ""cream of spinach soup."" Fresh, canned or frozen spinach can be used, and the spinach can be used whole, puréed or chopped. Additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper. Spinach soup is typically served hot, but can also be served as a cold soup. Prior to being"
"""ščаvь"" for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. In old Russian cookbooks it was called simply green soup. Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. A variety of Ukrainian green borscht also includes beetroot. In Polish, Ukrainian, Belarusian and Russian cuisines,"
"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,"
"leek, tarragon, mint, and parsley), vegetables (such as spinach, purslane, chickpeas, peas, onion and garlic), lamb meatballs, eggs, rice, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup. Some people prefer to make this soup with yogurt whereas others prefer doogh, a savory soda yogurt. Soup made with yogurt is sweet while the one made with soda yogurt is sour. This soup can be made vegetarian. Ash-e doogh Ash-e doogh, (Persian: آش دوغ), also known as ""yogurt soup"", originates from the Azeri-region of Northwest Iran and"
"summer and autumn, a great deal of fruit were eaten fresh. Pickled cucumbers were used for preparing dishes. Beets and pumpkins were eaten steamed as a dessert. ""Shschi"" (cabbage soup) was a traditional soup consisting of cabbage and potatoes cooked in chicken broth with onions and carrots added at the end. Herbs such as watercress, horseradish, onion, cow parsnip, horsetail, nettle, and wild goutweed were used for preparing dishes instead of spices. Mushrooms were one of the main ingredients in traditional dishes. They were boiled, salted, fried, soured and dried. Grains had a special place in Mordovian cuisine. Finno-Ugric tribes"
"Aush Aush (; Pashto/Dari: اَښ), sometimes spelled ash or āsh, is a thick soup/stew, which is usually served hot and is part of Afghan, Iranian, Azerbaijani, Caucasian, and Turkish cuisine. The spelling of the name of this dish varies in English and can include ""āsh"", ""aush"", ""ashe"", ""ashe"", ""āshe"" or ""aash"". Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken. Depending on the type of āsh, it could"
"contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, turnips (Ash-e-Shalqam), herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic, reshteh (in Ash Reshteh) and spices, such as salt, pepper, turmeric, saffron, etc. Āsh can be considered a full meal or a first course. Āsh can often be bought in Persian stores canned, as dried mixes or frozen. Āshpaz is a word in Persian that translates to stew maker, or cook of stew. The Afghan soup is usually made with noodles and different vegetables in a tomato-based broth. The Afghan version"
"Kharcho Kharcho () is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnuts (""Juglans regia""). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of Georgia. An example of a Georgian recipe for Kharcho: Kharcho can be made using beef, lamb, pork, chicken or goose. Cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil"
"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"
"Stuffed squash Stuffed squash, marrow, mahshi or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an ""olive-oil dish"" and is often eaten at room temperature or warm. The placenta and seeds of larger, shorter, cylindrical immature squashes are pulled off, and the further proceeding is"
"in the same soup. The most common ingredient is beef alone or with poultry. If it is made with fish, the best choice would be tench, European perch, pike-perch, cod, or other neutral-tasting fish. The kvass most commonly used in cooking is white okroshka kvass, which is much more sour than drinking kvass. Spices used include mustard, black pepper and pickled cucumber (specifically, the liquid from the pickles), solely or in combination. For the final touch, boiled eggs and smetana (similar to crème fraîche) are added. For sour milk based okroshka, well shaken up natural sour milk(often with the addition"
"or flakes of aonori. Shichimi is also a very popular spice mixture often added to soups, noodles and rice cakes. Shichimi is a chilli based spice mix which contains seven spices: chilli, sansho, orange peel, black sesame, white sesame, hemp, ginger, and nori. In the aforementioned stock phrase , the word has the basic meaning of ""vegetable"", but secondarily means any accompanying dish including fish or meat. It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for ""okazu"" - considered somewhat of a housewife's term). The is boiled green-leaf vegetables bunched and cut to"
"green bathua leaves or the kachri small wild melons. Bishnoi and Bagri people usually make kadhi in evening every day. In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by addition of pureed split chickpea soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, sweet peas are a few vegetables that are added to seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is called ""Majjige huli"" in"
"potato, carrot, dashi stock, sesame oil, and seasonings. The vegetables and roots can be stir-fried prior to being added to the soup, which reduces their moisture content to accentuate their flavors. Meats such as pork and chicken are sometimes used as an ingredient. It is a popular dish in Japan, where it is prepared in many various ways using various ingredients. It has been suggested that kenchin jiru originated from Kenchō-ji, located in Kamakura, Kanagawa Prefecture, Japan, which was the first Buddhist Zen Temple in Japan. A story regarding the dish's origin is that several centuries ago, a young monk"
"of the soup is more likely to have tomatoes or a tomato broth. It is topped with chaka (yogurt sauce) and dried/crushed mint leaves. There are more than 50 types of thick soup (āsh) in Iranian cooking, ash reshteh being one of the more popular types. Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh, ash-e sak (spinach stew), ash-e torsh (beet/pickle stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips. Aush Aush (; Pashto/Dari: اَښ), sometimes spelled ash or"
"from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. Soups have always played an important role in the Russian meal. The traditional staple of soups such as shchi (щи), ukha (уха́), rassolnik (рассо́льник), solyanka (соля́нка), botvinya (ботви́нья), okroshka (окро́шка), and tyurya (тю́ря) was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Russian soups can be divided into at least seven large groups: Okroshka is a cold soup"
"Chashni Chashni (Hindi: चाश्नी, Urdu: چاشنی) is the generic name in North Indian, Pakistani, Nepali and Afghan languages for a sugary syrup. The syrup is usually thin enough to allow some swirling, and can have several flavours incorporated in it, such as rose or saffron. Chashni or sugar syrup is used in many Indian sweets and desserts in varying consistencies such as one-thread, two-thread or three-thread consistency (1 tar-chasni, 2 tar-chasni or 3 tar-chasni). Its preparation involves boiling of water with sugar and stirring till the desired consistency is reached. For foods in which chashni needs to be absorbed, a"
"chicken) and beans. Shorwa Shorwa (Persian/Pashto: شوروا; or shurwa, shorba, surwa; literally ""soup"") is a traditional Afghan soup. The larger Persian term ""shorba"" is used to mean ""soup"" widely across Eurasia (c.f. Turkish çorba). Shorwa is meant to be a simple dish. It is usually served communally in a single bowl and is mixed with bread on the dastarkhān. Preparing the shorwa is a long process and to speed up the process a pressure cooker is used normally. It takes at least two hours to get it cooked in the pressure cooker. The main ingredients for shorwa are potato, meat"
"Shorwa Shorwa (Persian/Pashto: شوروا; or shurwa, shorba, surwa; literally ""soup"") is a traditional Afghan soup. The larger Persian term ""shorba"" is used to mean ""soup"" widely across Eurasia (c.f. Turkish çorba). Shorwa is meant to be a simple dish. It is usually served communally in a single bowl and is mixed with bread on the dastarkhān. Preparing the shorwa is a long process and to speed up the process a pressure cooker is used normally. It takes at least two hours to get it cooked in the pressure cooker. The main ingredients for shorwa are potato, meat (mutton, beef or"
"Kenchin jiru Kenchin jiru, also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine. Kenchin jiru is a Japanese vegetable soup prepared using root vegetables and tofu. Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or"
"be garnished with chopped spring onions, and served with crispy dry noodles. Manchow soup Manchow soup is a soup popular in Indian Chinese cuisine due to its easy preparation and hot spicy taste. It is available in many restaurants and street food carts alike. Although the soup is named after Manchuria it does not resemble any that is normally found in the cuisines of the region. The origin of Manchow soup is Meghalaya. It's a dark brown soup prepared with various vegetables, scallions, and chicken (in the non-vegetarian version only), thickened with stock and corn flour, and flavored with generous"
"main course typically made with rice, pieces of meat, and grated carrots and onions. ""Oshi Nahor"", or ""Morning Plov"", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include: shurpa (""shurva"" or ""shorva""), a soup made of large pieces of fatty meat (usually mutton) and vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat"
"Cheese soup Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article. Cheese soup is a part of various cuisines, such as"
"Manchow soup Manchow soup is a soup popular in Indian Chinese cuisine due to its easy preparation and hot spicy taste. It is available in many restaurants and street food carts alike. Although the soup is named after Manchuria it does not resemble any that is normally found in the cuisines of the region. The origin of Manchow soup is Meghalaya. It's a dark brown soup prepared with various vegetables, scallions, and chicken (in the non-vegetarian version only), thickened with stock and corn flour, and flavored with generous doses of soy sauce, salt, garlic and chili peppers. It may also"
"and simmer for 2-2.5 hours, skimming the foam. When the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. When it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, Turkish smoked red pepper) and then simmer for 5 minutes more. Adjust salt, add the fresh coriander, let it cool, and serve. Kharcho Kharcho () is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnuts (""Juglans regia""). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the"