Food family · 8 dishes · 5 regions

The soup
family.

4 Indonesia

1 Spain

1 Thailand

1 Ukraine

1 China

Indonesia

4 dishes from Indonesia

4

Rawon

An East Javanese beef soup with a deep black color from keluak nuts, seasoned with garlic, shallots, ginger, turmeric, and aromatic leaves.

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Soto Ayam

An Indonesian clear chicken soup fragrant with turmeric, lemongrass, and lime leaves, served with rice or vermicelli, shredded chicken, boiled egg, bean sprouts, and crispy shallots.

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Bakso

Indonesian meatballs made from beef, chicken, or fish, served in a clear noodle soup with greens, tofu, fried shallots, and chili sauce.

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Bubur ayam

An Indonesian chicken rice porridge topped with shredded chicken, scallions, fried shallots, crackers, soy sauce, and sometimes a soft-boiled egg.

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Spain

1 dish from Spain

1

Gazpacho

A cold Andalusian soup made from raw blended vegetables — typically tomato, cucumber, pepper, garlic, olive oil, vinegar, and stale bread.

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Thailand

1 dish from Thailand

1

Tom Yum

A hot and sour Thai soup with shrimp, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

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Ukraine

1 dish from Ukraine

1

Borscht

A sour soup of Eastern European origin built on beetroots, which give it a deep red color, combined with cabbage, potatoes, carrots, onion, and a meat broth. Often served with sour cream and pampushky.

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China

1 dish from China

1

Congee

A long-simmered rice porridge eaten across East and Southeast Asia, served plain or with pickles, century egg, shredded pork, fish, or scallions. Cantonese jook, Japanese okayu, and Indonesian bubur are all forms.

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