Bermuda fish chowder (Bermuda Fish Chowder)
Bermudian fish chowder with tomatoes, vegetables and broth, served with dark rum and sherry-pepper sauce. Makes 10 servings; preparation times are estimates.
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Soups, broths and veloutés
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Liberian Dumboy with Spicy Soup
Boiled and pounded cassava dough with a smooth, elastic texture, served with spicy chicken and shrimp soup. Serves 4; times are estimates.
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Luxembourgish Bouneschlupp
A green bean and potato soup with smoked sausage, lightly thickened with flour and finished with crème fraîche. Servings and times are estimates.
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Andorran escudella
A hearty slow-simmered stew of pork, chicken, beans, chickpeas, vegetables and pasta. The quantities make approximately 6 servings; preparation time and yield are estimates.
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Simple Ukrainian borscht
Beet soup with potatoes and other vegetables, finished with sour cream. Serves 4; estimated hands-on preparation time: 15 minutes.
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Ecuadorian Fish Encebollado
An Ecuadorian fish soup with cassava, tomato, onion, and cilantro. Makes 8 servings; hands-on preparation time is an estimate.
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Greenlandic suaasat
A hearty Greenlandic soup of seal meat, onion and rice, simmered until the meat is tender.
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Bulgarian tarator
A cold Bulgarian soup of yogurt, cucumber, garlic, dill and walnuts, thinned with water and olive oil.
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Montserrat Goat Water
A Montserratian stew of male goat, spices and vegetables, with a broth of medium consistency. Serve very hot, with bread if desired.
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Saint Martin Callaloo Soup
A thick Caribbean soup with leafy greens, lentils, coconut milk, pork, and vegetables. Makes six servings; preparation times are estimates and assume the lentils have already been soaked or precooked.
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Bhutanese Thukpa with Vegetables and Tofu
A Bhutanese noodle soup with vegetables, tofu, and spiced broth. Makes 4 servings and takes about 60 minutes in total.
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Panamanian Sancocho de Gallina
A hearty chicken soup with cassava, yam, corn, and culantro, gently simmered until the roots are tender.
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Kosraean Soup
A thick tuna, plantain and coconut milk soup inspired by the preparation from Kosrae.
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Dominican Callaloo
A thick soup of dasheen leaves, pumpkin and coconut milk, flavoured with thyme and scotch bonnet pepper.
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Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
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Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
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Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
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French onion soup au gratin
French soup with golden onions and broth, topped with toasted bread and gratinéed cheese. Serves 4.
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Turkish red lentil soup with carrot and potato
A creamy red lentil soup with carrot, potato, tomato and cumin, finished with chili oil, parsley and lemon. Serves 4.
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Guatemalan Kak'ik
Guatemalan turkey broth with tomato, miltomate, chiles, and herbs, served hot with the meat in the broth.
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