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Courses & dish types
Soups recipes
Liquid, restorative, endlessly variable.
18 recipes
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
40 minServes 4
Soups
Gazpacho
A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.
25 minServes 6
Soups
Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.
3 hr 10 minServes 6
Soups
Solyanka
A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.
1 hr 10 minServes 6
Soups
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
50 minServes 4
Soups
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.
55 minServes 4
Soups
Split Pea and Ham Hock Soup
Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.
3 hrServes 6
Soups
Rassolnik
Barley and pickled cucumber soup, sharpened at the end with the pickle brine itself rather than with vinegar.
2 hr 55 minServes 6
Soups
Roast Squash and Sage Soup
Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.
1 hr 15 minServes 4
Soups
Ukha
Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.
1 hr 10 minServes 4
Soups
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
3 hr 15 minServes 6
Soups
Mushroom and Barley Soup
Dried mushrooms soaked and their soaking liquor used as the stock, with pearl barley cooked in it until the pot turns thick.
1 hr 35 minServes 6
Soups
Chicken Noodle Soup
Poached chicken and vegetables in a clear stock, with the noodles cooked apart so the broth stays clean rather than thick and starchy.
55 minServes 4
Soups
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
1 hr 25 minServes 6
SoupsPasta
by brightosprey
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
1 hr 10 minServes 4
Soups
by velvetlapwing
French Onion Soup
Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.
1 hr 40 minServes 4
Soups
by zestykestrel
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.
1 hr 10 minServes 4
Soups
by dapperpelican
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
45 minServes 2
Soups
by dapperpelican