Marak Kubbeh Adom (Iraqi-Jewish Beet Soup with Semolina Dumplings)
Marak kubbeh adom is a beet-red soup from the Iraqi Jewish community, built on a sweet-and-sour beef broth studded with semolina dumplings filled with...
Ribollita (Tuscan Bread and Vegetable Soup)
Ribollita means 'reboiled,' and that's exactly how this Tuscan soup began — as a way to bring day-old vegetable soup and stale bread back...
Moroccan Harira
Harira is Morocco's beloved lentil and chickpea soup, warmly spiced and traditionally served to break the fast during Ramadan — though it's hearty enough...
Maneštra (Istrian Croatian Bean and Corn Soup)
Maneštra is a thick bean and vegetable soup from Croatia's Istrian peninsula, where Mediterranean and Central European flavors meet. Cured meat, beans, and cornmeal...
Lebanese Red Lentil Soup
Warm, cumin-spiced red lentil soup that purees into a silky, protein-packed bowl in under 30 minutes. A weeknight regular in Lebanese kitchens.
Ingredients
2 tablespoons olive...
Revithada (Greek Island Sunday Chickpea Soup)
Revithada is the slow-baked chickpea soup that Sifnos islanders traditionally set in the village bakery wood oven on Saturday night, ready for Sunday lunch...
Spanish Gazpacho
Cold, refreshing gazpacho is essentially a salad you drink — blended ripe tomatoes, cucumber, and peppers, no stove required. A summer staple across southern...
Molokhia (Egyptian Jute Mallow Soup)
Molokhia is one of Egypt's most iconic comfort foods, a deep-green, garlicky soup made from finely chopped jute mallow leaves. It's traditionally ladled over...
Sharba Libiya (Libyan Ramadan Soup)
Sharba Libiya is a spiced lamb and chickpea soup thickened with orzo, traditionally the first bite eaten to break the fast during Ramadan. Turmeric,...
Yayla Corbasi (Turkish Yogurt and Rice Soup)
Yayla Corbasi, or highland soup, is a creamy Anatolian classic made with rice, yogurt, and a sizzling mint butter topping. It is light enough...