Soups

French onion soup|thumb

thumb|upright=1.1|Broth prepared from meat and vegetablesthumb|Beef broth being cooked

soup made from chicken

soup, basicly made of tomato pulp

Harira () is a traditional North African soup prepared in Morocco and Algeria, with many variations. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served during Ramadan, although it can be made throughout the year.

place where food is available at no cost as a charity

food

Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

250px|thumbnail|right|Abgoosht served at a traditional-style restaurant in Iran thumb|right|180px|A dizi dish during consumption Abgoosht or abgusht ( Âbgušt, ; literally "meat broth") is an Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."

soup made with beer

Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

soup designed for fast and simple preparation

soup made with beef tails

Suaasat () is a traditional Greenlandic soup. It is traditionally made from seal meat, but can also be made from whale, caribou, or seabirds.

Persian Jewish dish

Kusksu () is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather.

a spoon for soup; it may be a Western or Chinese style spoon

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Kulajda is a Czech cuisine soup. One version is made with sour cream, potatoes, dill and quail egg. Mushrooms are also an important ingredient of the soup.

meat pie and soup dish associated with Adelaide

thumb|A bowl of Inderøysodd with boiled potatoes and carrots.

thumb|Yellow Knorr (brand)|Knorr brand erbswurst with puck Erbswurst () is one of the oldest industrially produced ready meals. Not a true sausage, erbswurst is a set of pre-portioned pucks packaged in a sausage-shaped, aluminum-coated paper roll. From these, a creamy pea soup could be quickly prepared by crushing the portioned pieces, dissolving them in cold water, and boiling them for a few minutes.

Classification of soups in Japan

Type of soup made using meatballs

traditional food (soup) in Cameroon,

Siemieniotka is a Silesian soup made of hemp seed, often eaten at the traditional Christmas Eve meal, Wigilia. The name of the dish comes from its main component, seeds (siemie).

Turkish soup

type of soup

traditional dish from Bosnia and Herzegovina