To warm up in winter or cool down in summer, soup is a universal dish found in all culinary cultures. We share it in generous quantities or not, embellished with a little spice or herb that will make all the difference.
It is also one of the oldest dishes in the world, reports CNN, referring to metal containers dating from the Bronze Age (3300 BC) found in archaeological sites. The American chain took an interest in this dish in all its diversity to make it a winner. Here is the ranking of the ten best soups in the world, according to CNN.
Banga (Nigeria)
Banga soup, or palm nut soup, is so popular in Nigeria that it can be bought in sachets in supermarkets. The authentic recipe includes bell pepper, garlic, onion but also fish, beef and shellfish.
Beef pho (Vietnam)
This traditional Vietnamese specialty is a bit like the cousin of the French pot-au-feu. There are many variations, but we usually find beef, spring onions and ginger.
Borscht (Ukraine)
This soup is easily identifiable thanks to its red color which comes from beets. It is added to the raw broth along with other vegetables that have been cooked separately (potato, cabbage, carrot, garlic). Finally, this Ukrainian specialty contains meat, most of the time beef.
Bouillabaisse (France)
This typically Marseille preparation was originally a popular dish prepared by fishermen with their unsold fish. Today it is not uncommon to find them in gourmet restaurants. The recipe is made with several local species: John Dory, scorpion fish, red mullet, live fish, conger eel, sea bream, whiting…
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Caldo verde (Portugal)
Caldo verde, green broth in Portuguese, is a very popular dish in Portugal. It is also very simple to prepare, with cabbage cut into thin strips, potatoes and olive oil.
Chorba frik (Algeria)
This cracked green wheat soup is renowned for its inimitable texture. It is eaten accompanied by a flatbread, especially during the Ramadan period.
Chupe de Camarones (Peru)
This crayfish soup is one of the finest dishes in Peruvian cuisine. It is eaten a lot in the south of the country. In his recipe we find crayfish, pumpkin and huacatay, an aromatic herb that resembles anise and basil.
Gazpacho (Spain)
This soup made from cold mixed raw vegetables (tomatoes and cucumbers) is very popular in Spain. The French also adopted it. It is very pleasant as a starter during periods of high heat.
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Peanut soup (Africa)
This dish is a great classic of African gastronomy. There are a multitude of versions. But all have in common a peanut base and a creamy, rich and salty texture.
Okra (USA)
This specialty from Louisiana, in the United States, brings together many influences: African, Amerindian and French. It is prepared with okra (also called okra), a vegetable also found on Reunion Island and Guyana, prawns and smoked sausage.