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Clean Chicken BrothBy PeterChicken soup has been a comforting dish and remedy for the sick across various cultures for centuries, if not millennia. The origins and evolution of chicken soup are rooted in ancient culinary traditions, and it's challenging to pinpoint an exact beginning. Long before recorded history, ancient peoples boiled bones, meat, and sometimes vegetables in water to create nutritious broths. While the specific origins of chicken broth are difficult to pinpoint, it's safe to assume that as soon as humans began domesticating fowl, they began making broth from chicken.Tamatar ShorbaBy PeterIndian tomato soup, known as "Tamatar Shorba" or "Tamatar Ka Soup" in Hindi, is a popular and flavorful dish in Indian cuisine. While the exact origins of Indian tomato soup are not well-documented, it is believed to have developed as a variation of Western-style tomato soup introduced during the British colonial period. Tomatoes are not native to the Indian subcontinent and were introduced to India by the Portuguese during the 16th century. Initially, tomatoes were considered ornamental plants and were not commonly used in Indian cooking. However, over time, they gained acceptance and became an integral part of various regional cuisines. The method of preparation can vary across different regions and households in India. However, a typical recipe involves sautéing onions, garlic, and spices in oil or ghee (clarified butter), adding fresh tomatoes, and cooking until they soften. The mixture is then pureed and strained to achieve a smooth consistency. Additional seasonings such as salt, pepper, and herbs may be added to enhance the flavor. Some variations may also include the addition of cream or yogurt for a creamier texture.Pumpkin SoupBy PeterPumpkins were native to the Americas and were widely grown by indigenous peoples long before the arrival of Europeans. Native American tribes, such as the Algonquins and Iroquois, made use of pumpkins in their diets, incorporating them into stews, soups, and other dishes. With the European colonization of the Americas, pumpkins and squash caught the attention of European settlers, who incorporated these versatile vegetables into their own culinary traditions. Pumpkin soup started to appear in early American cookbooks in the 18th and 19th centuries, showcasing the influence of indigenous cooking techniques on European-American cuisine. Pumpkins were native to the Americas and were widely grown by indigenous peoples long before the arrival of Europeans. Native American tribes, such as the Algonquins and Iroquois, made use of pumpkins in their diets, incorporating them into stews, soups, and other dishes. The practice of cooking pumpkin in liquid form likely led to the development of pumpkin soup.Tonkotsu BrothBy PeterThe origins of tonkotsu broth can be attributed to the rise of ramen culture in post-World War II Japan. During that time, a restaurateur named Nagahama Yasuji opened a ramen shop called "Ajitoya" in Hakata, Fukuoka. Ajitoya specialized in serving a new style of ramen that featured a creamy and flavorful pork-based broth, which eventually became known as tonkotsu ramen. Nagahama Yasuji developed the technique of boiling pork bones for long hours to extract their rich flavors and create a hearty broth. The resulting tonkotsu broth was different from the lighter soy-based broths that were more commonly used in ramen at the time. The Hakata-style tonkotsu ramen quickly gained popularity in Fukuoka and eventually spread to other parts of Japan.Kimchi Miso RamenBy PeterKimchi miso ramen is a fusion dish that combines Korean kimchi, Japanese miso, and ramen noodles. The origins of this dish are not clear, but it likely emerged as a result of cultural exchange between Japan and Korea. Kimchi miso ramen likely originated in Japan, where ramen is a popular dish and various regional variations exist. In recent years, there has been a trend in Japan of incorporating Korean ingredients and flavors into Japanese cuisine, including kimchi.Vietnamese PhoBy PeterPho soup is a traditional Vietnamese soup that has become popular around the world. The history of pho soup dates back to the early 20th century, during the French colonization of Vietnam. Pho soup was initially developed in Northern Vietnam, in the Hanoi region, as a street food sold by vendors who would roam the streets with their portable kitchens. The word "pho" is believed to have been derived from the French word "pot-au-feu," which means "pot on the fire." The original pho soup was made with beef bones, which were simmered for several hours to create a flavorful broth. The broth was then seasoned with spices such as star anise, cinnamon, and cloves, and served with rice noodles, thinly sliced beef or chicken, and fresh herbs like cilantro and basil. Pho soup quickly became popular among the working class in Vietnam, who would often eat it for breakfast or lunch. As the popularity of pho soup grew, more and more vendors began to sell it, and it eventually spread throughout the country.Borscht StewBy PeterBorscht is a soup that is traditionally associated with Eastern European cuisine, particularly the cuisines of Ukraine, Russia, and Poland. The origins of borscht are somewhat unclear, but it is thought to have originated in the region of Eastern Europe that is now Ukraine. The earliest recorded mention of borscht dates back to the mid-16th century in Ukraine. The soup was made with beetroot, which was a popular ingredient in Ukrainian cuisine at the time. The name "borscht" comes from the Ukrainian word "borshch," which means "sour."Tom Kha GaiBy PeterIn the late 19th century, tom kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.Sauerkraut SoupBy PeterThis recipe is Slovak version of the Sauerkraut soup which is traditionally served during Christmas festivities. No one is more associated with sauerkraut than Gemans but they didn't invent this dish and there is tons of variations of this recipe across Europe. Over 2000 years ago the Chinese were building the great wall of China and needed to feed thousands of workers in a remote area. They found probably one of the most remarkable things about cabbage that you can preserve it with no refrigeration or canning by fermenting it. They didn't use salt, probably because salt was scarce back then, but they used a rice wine to ferment and preserve the cabbage and it was a nutritious dish that fed the workers and kept them healthy and strong.Czech Frankfurt SoupBy PeterThis is a traditional and incredibly delicious czech soup with a misleading name as Frankfurt isn’t located in the Czech Republic. It comes with the taste of garlic and sweet ground paprika and sausages floating on the surface.Mysore RasamBy PeterMysore Rasam soup is absolutely foreign to us in Europe. I discovered it thanks to the rasam spice mix which I was gifted by my colleague. Recipe for this soup is fairly easy and with help of pressure cooker it can be done within few minutes. This recipe has originated from Mysore hence the name Mysore Rasam. Very specific about this variation is use of the coconut.Broccoli Leafs SoupBy PeterGreat soup recipe to make use of broccoli leaves from your garden, which are very healthy and nutritious. In supermarket you most likely won't come around broccoli leaves, best substitute for this is a whole kale head.Split Pea SoupBy PeterWith the help of the pressure cooker, split pea soup is done in a few minutes. If you omit the meat you have great vegetarian dish. However, addition of a smoked ham adds very nice complexity to the whole dish. This is great recipe for busy weeks as its very hearty. You can control level of soup thickness by adding more or less water.Beef StewBy PeterThis stew recipe is perhaps one of the best yet easiest recipes to make in the Instapot. Beans in this recipe goes long way. Stewing meat is a cooking method that has been older than virtually any other type of cooking. From the first time man made fire, almost instantly he learned how to slow cook meat over low fire for extended periods of time.
