Topic
Soup
Sinigang with Charred Tomato and Tamarind
The Philippines' great sour soup, given a smoky backbone by charring the tomato before it hits the pot
Wonton Soup with Prawn-and-Pork Dumplings
Silky wrappers, a bouncy prawn-and-pork filling, and a clear broth built on charred ginger
Rassolnik: Russian Pickle and Barley Soup
The tart, brine-spiked soup that turns leftover pickles into supper
Egusi Soup with Ground Melon Seed and Greens
A thick, savoury West African soup thickened with toasted ground melon seed and dark bitter greens
Sopa de Lima: Yucatan's Lime-and-Tortilla Soup
A turkey broth built around Seville-orange-sharp lima agria and fried tortilla strips
Bouillabaisse with Rouille and Croutons
The Marseille fisherman's stew, built on saffron, fennel and a slick of orange zest
Harira: Morocco's Ramadan Soup, Any Night
A lentil-and-chickpea soup thickened with tadouira, the flour paste that gives it body
Ash Reshteh: Persian Noodle and Herb Soup
A thick green tangle of herbs, beans and noodles, crowned with fried mint, garlic and soured whey
Sopa de Ajo: Castilian Garlic Soup with a Poached Egg
Stale bread, a whole head of garlic and smoked pimentón, with an egg poached in the broth
Caldo Verde with Chorizo and Charred Kale
A silky blitzed-potato base, hair-thin kale charred for smoke, and good olive oil to finish
Mulligatawny with Apple and Curry
The Anglo-Indian pepper-water soup, thickened with lentils and sweetened with a grated apple
Yayla Çorbası: Turkish Yoghurt and Rice Soup
Stabilised yoghurt, rice and a scald of mint butter poured over the top
Avgolemono: Greece's Silky Egg-and-Lemon Soup
Rice, egg and lemon, whisked into a soup with no cream and no roux
Georgian Chikhirtma: Lemon-and-Egg Chicken Soup
A tart, silky soup thickened the old way, with browned flour instead of cream
Roasted Tomato and Fennel with Brown-Butter Croutons
A end-of-season soup that turns fennel's aniseed edge into something round and savoury
Pozole Rojo with Guajillo Broth and Hominy
A charred-chilli red broth, slow pork and a garnish bar you build yourself, bowl by bowl
Borscht with Fire-Roasted Beetroot and Dill
Ukraine's ruby soup, deepened by roasting the beetroot instead of boiling it
