If you're watching the Olympics from the comfort of your own home, let international soups add to the spirit. As you see the spectators shivering in the stands and watch steam rise every time a sports commentator opens his mouth, you'll be cozy and warm.
Like the Olympics themselves, soup is a literal melting pot of great things from many cultures. There's Russian borscht, Spanish gazpacho, French onion soup, Mexican tortilla soup and Italian minestrone.
The United States' Southern gumbo dishes are derived from the West African "okro" or "gombo," a spicy Nigerian soup based on vegetables, seafood and smoked fish thickened with okra. Africans who were sold into slavery in America brought their culinary heritage, including "gombo," with them.
Or consider Mulligatawny, a curried soup that British colonists brought back from India in the 1800s. Its translation means "pepper water." The real Mulligatawny is a traditional curry-flavored pea-and-lentil peasant dish. Originally, the soup was enriched with coconut milk, almonds and apples.
Here are some favorites from around the world, according to "You Eat What You Are," a food encyclopedia by Thelma Barer-Stein, and "All Around the World Cookbook" by Sheila Lukins:
Norway: Kirsebaersuppe is a cold cherry soup to warm the Norwegian heart, made with pitted fresh cherries simmered with lemon, sugar and cinnamon, then finished with a splash of sherry.
Sweden: Kabisuppe is made of shredded, browned cabbage, beef broth and rice. Grolangkaalsuppe is a hearty soup made with salt pork, kale and potatoes.
Japan: Suimono clear broths are made from bits of meat, fish, bones, trimming, entrails, skins, etc., and strained. Misoshiru is a thicker, heavier soup made with the addition of miso (fermented bean paste) and fish or chicken.
Romania: Ciorba de Fasole is a soup of dried white beans, thickened with an onion roux. Tartness comes from the addition of vinegar and sour cream.
Denmark: Buttermilk Soup is made by whipping raw eggs into chilled fresh buttermilk, lightly touched with lemon. It's served cold, with buttery toasted oatmeal.
Scotland: Cock-A-Leekie soup is rich chicken broth made with leeks. Sometimes rice or prunes are added.
Greece: Avgolemono Soup, which contains lemons and eggs, is popular.
France: Besides onion soup, French cooks are also the makers of Billi-Bi, which uses mussel stock, white wine and cream. They also enjoy Vichyssoise, a chilled soup of pureed leeks or onions, potatoes, cream and chicken stock (it's pronounced vi-shee-SWAHZ).
China: Millions of Chinese workers lunch on noodle soup every day, but the more intriguing dish is bird's-nest soup. It's made from the nests of the swiftlet, a tiny Asian bird that lives in dark caves. It makes its nest from strands of gummy saliva that harden when exposed to air. Humans harvest the nests and sell them to restaurants, where they are served simmered in chicken broth. Some restaurants serve a less expensive version — soup with noodles shaped to resemble a bird's nest.
Switzerland: Basler Mehlsuppe is eaten during the opening morning of the Carnival of Basel (Basler Fasnacht), which starts in February as a prelude to Lent. The soup warms you and gets you ready for a long carnival day out in the cold, according to Oliver Affolter, a Swiss writer. (He translated the recipe for us from the cookbook of his friend, Swiss food writer Marianne Kaltenbach.)
Slovakia: Zaprazka (pronounced zap-rash-ka) is a sauce often added to thicken and add zest to Slovakian soups. To make it, you brown an onion in butter, carefully stir in a little flour and then add it to the soup.
GAZPACHO
2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4-ounce) jar diced pimento peppers, drained
2 (12 -ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives
In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed, covered, for 30 seconds to puree the vegetables.
In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). At the same time, refrigerate 6 serving bowls.
Meanwhile saute the croutons in oil and add the garlic. Chop (separately) the remaining tomato, cucumber, onion and green bell pepper. Place the croutons and each of these chopped vegetables in separate bowls to serve as accompaniments. Serve soup in chilled bowls. Just before serving time, sprinkle with chopped chives for garnish. Serves 6.
THE MANSION'S TORTILLA SOUP
3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon fresh epazote, chopped (or 1 tablespoon chopped fresh cilantro)
1 cup pureed fresh onion
2 cups fresh tomato puree
1 tablespoon cumin powder
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt to taste
Cayenne pepper — to taste
1 cooked chicken breast — cut in strips
1 avocado—peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips — fried crisp
Heat oil in a large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.
Soup may be made one day ahead and gently reheated before serving with garnishes. — Dean Fearing, The Mansion on Turtle Creek
FRENCH ONION SOUP GRATINEE
2 cups cubed sourdough bread (for sourdough croutons)
1/4 cup olive oil
5 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
Salt and freshly ground black pepper, to taste
3 large Vidalia onions or other sweet onions, sliced in thin rings
4 cloves garlic, thinly slivered
2/3 cup dry sherry
2 cups chicken broth
2 cups beef broth
1 1/2 cups grated Gruyere cheese
Preheat oven to 350 degrees. Placed cubed bread on baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 tablespoon thyme, rosemary; sprinkle with salt and pepper. Bake until crisp, about 15 minutes, shaking pan occasionally. Heat remaining olive oil in large pot. Cook onions until lightly browned and caramelized, about 45 minutes, stirring occasionally. Add garlic, cook 1 minute more. Raise heat, add sherry to onions and garlic; bring to a rapid boil. Add broths, and simmer gently, covered 20 minutes. Add remaining thyme and rosemary and salt and pepper to taste. To serve, preheat the broiler. Place four ovenproof crocks on a baking sheet. Ladle soup in 1/4 inch from rim. Make sure each serving gets plenty of onions. Float a handful of croutons on top, cover with grated cheese, and broil until cheese is bubbly. Serves 4. — "All Around the World Cookbook" by Sheila Lukins
BASLER MEHLSUPPE
4 tablespoons of clarified butter, divided
4 tablespoons of flour, divided
1 1/2 liters water or bouillon
Salt
Pepper
Nutmeg
Marjoram
1 onion
4 tablespoons of cream
4 tablespoons of diced white bread, toasted (or croutons)
1 tablespoon of parsley, finely chopped (optional)
1 tablespoon of chives, finely cut (optional)
Brown 2 tablespoons of flour in 2 tablespoons clarified butter, until light brown (hazelnut color). Stir constantly. Add the rest of the flour, mix briefly and pull pan from the heat. Add water, stirring vigorously with a whisk. Bring to a boil, then reduce heat and let simmer for about 40 minutes. Season to taste with nutmeg, marjoram, salt and pepper. Cut onions into rings and brown them in the remaining 2 tablespoons of butter (again they should be lightly brown). Pour soup into individual plates or soup bowls. Add 1 tablespoon of cream to top of each bowl of soup ("painting" a decorative spiral). Put croutons and onion rings on top. Sprinkle with chopped parsley and cut chives, optional. Of course, onions, croutons, parsley and chives can be left out. — "Aechti Schwizer Chuchi" (Genuine Swiss Cuisine) by Marianne Kaltenbach
MINESTRONE SOUP
4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19-ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese
Melt butter or margarine in a heavy pot over medium heat. Add onion, celery and carrots; saute for a few minutes. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley and salt to the pot. Bring to a boil, cover and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender. Add pasta and simmer for 30 minutes more. Correct seasoning and serve hot with grated cheese. — Allrecipes.com
COCK-A-LEEKIE SOUP
4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
10 cups water
1 onion, chopped
1/3 cup barley
1 (10 1/2 ounce) can chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes or until all vegetables are tender. Serves 12.
UKRAINIAN BORSCHT
6 cups water
1/3 cup white kidney beans
2 medium beets, peeled and shredded
2 large carrots, shredded
1 large potato, peeled and diced
1 stalk celery, chopped
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
2 1/2 teaspoons chicken bouillon powder
1 1/2 cups and 2 tablespoons chicken broth
1/4 cup dry potato flakes
1/2 teaspoon ground black pepper
2 1/2 teaspoons soy sauce
1 tablespoon and 2 teaspoons chopped fresh dill weed
1 tablespoon and 1/2 teaspoon white sugar
1 tablespoon and 1/2 teaspoon distilled white vinegar
In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Add beets, carrots, potatoes, chopped celery, chopped onions, diced green and red peppers, chopped garlic, and chicken soup base and simmer until vegetables are just tender. Take out potatoes and mash in a little cooking liquid. Set aside to add to borscht later. Bring soup to a boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream. — Adapted from William Anatooskin, Allrecipes.com
WENDE'S AVGOLEMONO SOUP
3 tablespoons olive oil
2 medium onions, coarsely chopped
2 heads escarole, rinsed well, trimmed, and cut into 1-inch pieces
8 cups defatted chicken broth
2 eggs, lightly beaten
Juice of 2 lemons
Salt and coarsely ground black pepper, to taste
2 tablespoons chopped fresh dill, plus small dill sprigs for garnish
Heat olive oil over low heat in a large heavy pot. Add onions and cook until softened. Add escarole, increase heat to medium and cook, stirring for 1 minute. Add broth, simmer soup until escarole is tender, about 20 minutes. Cool soup slightly. Beat eggs and lemon juice. Whisking constantly, slowly pour 1 cup of the warm soup broth into the egg mixture to temper it. Whisk this mixture gradually back into the soup. Season with salt and pepper and stir in the chopped dill. Reheat soup gently (if too hot, eggs will curdle). Garnish each bowl with a dill sprig. — "All Around the World Cookbook" by Sheila Lukins
CHINESE NOODLE SOUP
Millions of Chinese eat this kind of noodle soup for lunch every day, says Martin Yan of the television show, "Yan Can Cook."
6 dried black mushrooms
1 package (about 1 pound) fresh egg noodles
4 cups chicken broth
1/4 pound snow peas, ends snapped and strings removed
1 small red bell pepper, cut into matchstick pieces
2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry sherry, optional
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste
1/2 pound barbecued pork, thinly sliced
2 green onions, including tops, slivered
Soak mushrooms covered in warm water for 30 minutes; drain. Cut off stems and discard. Thinly slice caps. Set aside. In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well. In a wok or large pot, bring broth and mushrooms to a boil over medium-high heat. Add snow peas and bell pepper and cook 2 minutes or until snow peas are crisp-tender. Add soy sauce, wine, sesame oil, pepper and salt and cook 1 minute. Add noodles. Cook until heated through. Transfer to large serving bowl. Top with barbecued pork and green onions. — Martin Yan, "A Wok for All Seasons"
BARLEY SOUP, or "JACMENOVA POLIEVKA"
1 cup barley
1/2 pound ham
1 cup navy beans
3 cups diced carrots
1 cup diced celery
2 medium onions, chopped
1 clove garlic, chopped fine
1 bay leaf
1 sprig parsley, chopped
Rinse barley well. Place barley, ham and beans in a large pot. Add carrots, celery, onions, garlic and bay leaf and simmer 1 hour. Sprinkle parsley over soup before serving. Serves 6. — "The Best of Slovak Cooking," by Sylvia and John Lorinc
THE SOUP NAZI'S INDIAN MULLIGATAWNY SOUP
Todd Wilbur, author of "Top Secret Recipes" says this recipe is a ringer for the Mulligatawny Soup served at Al Yeganeh's Soup Kitchen International in New York City, made on the TV comedy, "Seinfield."
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/4 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
Dash marjoram
Dash nutmeg
Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Serves 4-6.
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