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Soups

From two-day borscht to 10-minute miso. Broth, grain, vegetable — the oldest architecture in cooking, still the most forgiving.

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Gazpacho Andaluz (Classic Spanish Cold Tomato Soup) with ripe tomatoes, extra virgin olive oil and sherry vinegar — Spain recipe

🇪🇸SpainMedium

Soups

Gazpacho Andaluz (Classic Spanish Cold Tomato Soup)

Gazpacho is not a recipe — it is a summer habit in Andalusia. Ripe tomatoes, cucumber, green pepper, garlic, sherry vinegar, and a generous pour of olive oil go into the blender raw and come out as a cold, silky, bright-tasting soup that is consumed by the glass as much as by the bowl. The quality of the tomatoes decides everything. Needs at least two hours in the fridge before it tastes right.

20 min145 kcal4 serves

🌱Vegan⚡Quick🌿Vegetarian

Golabki Soup (Polish Cabbage Roll Soup) with ground pork, white cabbage and white rice — Poland recipe

🇵🇱PolandMedium

Soups

Golabki Soup (Polish Cabbage Roll Soup)

Golabki soup is the Polish cabbage roll taken apart and cooked in one pot. Ground pork, cabbage, rice and tomato give the same taste as the rolls, with no leaves to blanch and nothing to wrap. One hour instead of three.

60 min310 kcal6 serves

🌾Gluten-free

Goulash with bay leaf, beef and beef broth — Hungary recipe

🇭🇺HungaryAdvanced

Soups

Goulash

Beef chunks braised low and slow with sweet Hungarian paprika, onions, and caraway seeds until the meat falls apart into a thick, rust-colored broth. The paprika does all the heavy lifting — use the best you can find.

130 min375 kcal4 serves

🌾Gluten-free💪High protein

Green Borscht with sorrel, potatoes and hard boiled eggs — Ukraine recipe

🇺🇦UkraineMedium

Soups

Green Borscht

Green borscht (zelenyi borshch, also called sorrel borscht or sorrel soup) is a Ukrainian spring soup of potatoes and shredded chicken in a light chicken broth, soured not by beets but by fresh sorrel. The sorrel goes in at the very end for only a few minutes, so the soup stays bright and lemony; each bowl gets chopped hard-boiled egg, dill and a spoonful of sour cream.

50 min180 kcal6 serves

🌾Gluten-free

Gumbo with chicken thighs, andouille sausage and shrimp — USA recipe

🇺🇸USAAdvanced

Soups

Gumbo

A rich Creole-style Louisiana gumbo with a dark roux, chicken, andouille sausage, shrimp, okra, and the holy trinity of onion, celery, and green bell pepper. Served over rice, it is deep, smoky, and comforting.

110 min520 kcal6 serves

🌶️Spicy

Harira with chickpeas, lentils and tomatoes — Morocco recipe

🇲🇦MoroccoAdvanced

Soups

Harira

Harira is Morocco's most important soup. The name comes from the Arabic word for silk — a reference to the velvety texture it gets from a flour-and-water slurry (tedouira) stirred in at the end. Every Moroccan family has their version, but the spine is always the same: tomatoes, chickpeas, lentils, fresh herbs, ginger, and warm spices. It is the soup that breaks the Ramadan fast every evening at iftar, served alongside dates, hard-boiled eggs, and chebakia pastries. It is also eaten through the rest of the year, as a starter or as a meal in itself. The lamb version is the most traditional, but the vegetarian version is nearly as popular.

90 min320 kcal6 serves

Kapusnyak with sauerkraut, millet and potatoes — Ukraine recipe

🇺🇦UkraineAdvanced

Soups

Kapusnyak

A hearty Ukrainian sauerkraut soup, Cossack food made in one pot. Sauerkraut and millet simmer in a pork-rib broth with potatoes, onion, and carrot; sour, smoky, and filling, it is served hot with dill and a spoonful of sour cream.

75 min250 kcal6 serves

🌾Gluten-free

Kartoffelsuppe (German Potato Soup) with potato, leek and carrot — Germany recipe

🇩🇪GermanyAdvanced

Soups

Kartoffelsuppe (German Potato Soup)

Kartoffelsuppe is the everyday German potato soup: floury potatoes cooked down with Suppengrün, the standard bundle of carrot, celery root, leek and parsley sold in every German supermarket, and seasoned with marjoram rather than thyme. Sliced Bockwurst or Wiener sausages go in at the end. The potatoes do the thickening themselves, so there is no flour and no roux; mashing a third of them against the pot gives a body that flour would only make pasty. Thuringia blends the whole pot smooth, Saxony leaves the cubes whole, and this version sits between the two.

50 min520 kcal4 serves

🌾Gluten-free

Kharcho with beef, walnuts and rice — Georgia recipe

🇬🇪GeorgiaAdvanced

Soups

Kharcho

A rich Georgian beef soup from Mingrelia, spicy and sour. Fatty beef simmers long with rice and ground walnuts, and the signature sour note comes from tkemali (sour plum sauce) rather than tomato. Garlic and fresh cilantro are stirred in at the end.

90 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

Kimchi Jjigae (Korean Kimchi Stew) with napa cabbage kimchi, pork belly and firm tofu — Korea recipe

🇰🇷KoreaMedium

Soups

Kimchi Jjigae (Korean Kimchi Stew)

Kimchi jjigae is a Korean stew built around well-fermented napa cabbage kimchi, pork belly and tofu. Frying the kimchi with the pork first turns its sharp brine into a deep red broth; the tofu goes in late so it stays in soft, generous pieces. Rice and a few banchan are all it needs.

45 min395 kcal4 serves

🌶️Spicy💪High protein

Kulish with millet, salo and potatoes — Ukraine recipe

🇺🇦UkraineMedium

Soups

Kulish

A hearty Ukrainian Cossack soup of millet cooked with salo and onion, somewhere between a soup and a porridge. Potatoes, carrot, and herbs round it out; rendered salo and golden onion give it its deep, smoky-savoury character. It is served hot with dill and cracklings.

45 min330 kcal6 serves

🌾Gluten-free🌿Vegetarian🌱Vegan

Kürbissuppe (German Pumpkin Soup) with pumpkin, onion and garlic — Germany recipe

🇩🇪GermanyMedium

Soups

Kürbissuppe (German Pumpkin Soup)

Kürbissuppe is the pumpkin soup Germans cook from late September through November, built on Hokkaido squash, onion, ginger and a little cream. The Hokkaido goes into the pot unpeeled: its skin is thin, cooks away completely in twenty minutes and carries a good share of the colour and of the chestnut taste that separates this from a soup made with peeled butternut. The cubes are browned in butter first, otherwise the sweetness has nothing underneath it. It gets finished at the table with toasted seeds and a spoonful of dark green pumpkin seed oil.

40 min340 kcal4 serves

🌿Vegetarian🌾Gluten-free

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