Top 100 Vegetable Soups
in the World

Mercimek çorbası is a beloved Turkish soup made with red lentils, chicken stock, onions, and carrots. It is often seasoned with salt, pepper, cumin, or paprika. Easy to prepare, filling, and warming, the soup is consumed for breakfast, lunch, or dinner in rural parts of Turkey, especially in local eateries known as lokantas.Expand

Borscht is a popular beet soup found in many Central and Eastern European countries. Although the most common Polish version is a thick borscht prepared with beetroot and various root vegetables, the unique Polish version comes in the form of a clear strained broth. This dish is known as barszcz czysty czerwony and its base is usually fermented beet juice, also known as kvass, or stock that includes beetroot juice together with lemon juice or vinegar. The broth is strained and it can be served cold or warm, as well as in bowls or mugs. A typical combination is to serve the soup together with small filled dumplings called uszka. This combination stems from Jewish tradition since the dish was traditionally served on Sukkot, a Jewish holiday celebrated on the 15th day of the seventh month, Tishrei.Expand

In Czech folklore, the best cure for a cold or a hangover is a bowl of česnečka, a traditional garlic soup. Although garlic is the key ingredient, the soup also incorporates potatoes, meat broth, onions, and traditional spices such as caraway and marjoram. This healthy dish is usually topped with grated cheese and crunchy croutons, and it is commonly served and enjoyed as an appetizer.Expand

Tarascan puréed bean soup hails from the Mexican state of Michoacán, home of the Tarascan or Purépecha people — one of the major pre-Columbian civilizations of Mesoamerica. Their culture flourished from 1100s to the early 1500s, but by the 1530, Purépecha people had succumbed to the Spanish conquistadors who eventually named them Tarascos, hence the name sopa Tarasca. Apart from the beans — which are usually cooked together with tomatoes in a simple chicken broth — this dish is a great source of both fresh and dried chili peppers, most of which are native to the New World like the smoked pasilla de Oaxaca, which imparts not only a delicate heat but also adds a nice smoky flavor to this hearty soup.Expand

Domates çorbası is a typical Turkish tomato soup featuring simple and fresh flavors. It consists of cooked or roasted tomatoes, onions, garlic, olive oil, flour, and water. The soup is often seasoned with salt and ground pepper, and it is traditionally garnished with a few fresh basil leaves. This light meal is typically prepared during hot summer days, acting as a refreshment. It can be served either hot or cold.Expand

Kürbis suppe or pumpkin soup is a simple dish typical of the traditional Burgenland cuisine. The soup is usually made with diced or grated pumpkin flesh that is lightly sautéed with vegetables before it is simmered in water, chicken stock, or beef broth until all the ingredients are tender. Typical vegetables used in the soup include onions, garlic, potatoes, carrots, leeks, and celery, while the selection of spices and seasonings usually includes salt, pepper, paprika, nutmeg, cumin, dill, and vinegar. The soup is commonly thickened with flour or cornstarch, and once cooked, it is usually combined with cream and puréed until it gets a smooth or porridge-like consistency. A bowl of this creamy pumpkin soup is typically enjoyed while it's still hot as an appetizer. Traditionally, the soup is served with crispy croutons and a dollop of sour cream drizzled with pumpkin seed oil on top.Expand

This popular sauerkraut soup is one of the traditional Polish dishes originating from the country's mountainous region, and it is often associated with the town Żywiec. Since it is prepared with fermented sauerkraut juice and smoked meat, it has a rich, smoky flavor, and is usually quite sour. Unlike kapuśniak, a similar sauerkraut soup, kwaśnica does not include any root vegetables. The soup is traditionally served as a nutritious main course, and it is recommended to pair it with bread or potatoes on the side.Expand

This traditional Czech soup is prepared with fresh peas, green split peas, or yellow split peas. It often incorporates flavorful broths, various root vegetables, smoked meat, and spices such as cumin or marjoram. Although it can vary in color and consistency, it is usually complemented with a dollop of cream or crispy croutons, and then enjoyed as a nutritious appetizer.Expand

Pasta e ceci is a thick Italian soup featuring pasta and chickpeas as the main ingredients. Any kind of pasta can be used in the soup, from maltagliati to cannolicchi. The dish is usually prepared with a soffrito of onions and celery that is simmered in a chickpea broth, while the pasta is added later. This classic, comforting dish is traditionally served on Friday throughout Italy.Expand

The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There are many variations - the broth can be made with beef, pork, chicken, or as a vegetarian version. The soup often includes fermented beetroot juice (kvas), and it is common to add meat, while typical vegetables include root vegetables and cabbage. The essential ingredient in every borsch is beetroot. It gives the dish its distinctive red color and a characteristic earthy flavor. The exact origin of this classic is difficult to trace – although it is predominately associated with Ukraine, as the country boasts the largest number of borsch varieties. Regardless of its origins, it is one of the favorite dishes across Central and Eastern Europe. For example, in Poland, there are several varieties, but the most popular version is barczsz with dumplings, which is served as a traditional Christmas Eve dish. Due to migration, the tradition of preparing borsch has long ago surpassed European borders, and is commonly found in Ukrainian restaurants across the world. In Ukraine, the dish is often served with savory yeasted buns called pampushki.Expand