Topic

Soups of the World

Phở, laksa, borscht, gumbo and the great soups beyond Japan.

Soups of the World Phở: the breakfast that takes all night Clear, fragrant and quietly spiced, Vietnam's great noodle soup is made over many hours and eaten in the morning. Here is how to read the bowl. 4 min read

Soups of the World Borscht: the deep red soup of Eastern Europe Beets, cabbage and a spoonful of sour cream: borscht is a soup of countless family versions, hot in winter, cold and pink in summer. 4 min read

Soups of the World Chicken soup around the world: one bird, many cures Matzo balls, Korea's ginseng-stuffed samgyetang, Greek egg-lemon, Filipino tinola and Bogotá's three-potato ajiaco: why every kitchen keeps a chicken soup. 4 min read

Soups of the World French onion soup: patience in a bowl Onions, stock, bread and cheese, cooked slowly until they become something far grander. The Paris classic is a lesson in waiting. 3 min read

Soups of the World Gazpacho: the soup that never sees the stove Raw tomatoes, cucumber, garlic and olive oil, blended and chilled. Andalusia's summer soup, and its thicker and whiter cousins. 4 min read

Soups of the World Gumbo: Louisiana's great stew A roux cooked to the colour of chocolate, the holy trinity, okra or filé, and a scoop of rice: how many cultures ended up in one Louisiana pot. 4 min read

Soups of the World Korean soups: guk, tang and jjigae explained A field guide to the soups of the Korean table, from birthday seaweed soup and milky ox-bone broth to stews that arrive still boiling. 4 min read

Soups of the World Laksa: one name, many bowls Rich coconut curry in one city, sharp tamarind and fish in the next. A friendly guide to the laksa family of Malaysia and Singapore. 4 min read

Soups of the World Lanzhou beef noodles: one clear, two white, three red Pulled by hand to order in a dozen thicknesses and served in a clear beef broth, Lanzhou's noodle soup even comes with its own five-colour checklist. 4 min read

Soups of the World Pozole and menudo: Mexico's big-pot soups Corn that blooms in the pot, a broth you finish at the table, and the tripe soup that gets Mexico through Sunday morning. 5 min read

Soups of the World Ramen vs phở: cousins, not twins Two of the world's great noodle soups, often mentioned in one breath. How they differ, from the noodle up, and which to choose when. 4 min read

Soups of the World Taiwanese beef noodle soup: red-braised or clear Thick noodles, beef shank and tendon, a dark spiced braise or a clean clear broth, and pickled greens on the table: Taiwan's beloved bowl and its story. 4 min read

Soups of the World Tom yum: hot, sour and wide awake Lemongrass, galangal, lime leaf and chilli turn a quick broth into Thailand's most famous soup. Clear or creamy, here is how it works. 4 min read