5 Good Soups From Around the World
Recipes in this Video
Shorbat Adas, a traditional Jordanian lentil soup, has roots in Middle Eastern cuisine, where lentils are a staple due to their nutritional value and affordability. This comforting dish is often enjoyed during colder months and is a popular choice for breaking fast during Ramadan. Today, variations exist across the region, with each country adding its unique twist, making it a beloved dish worldwide.
Ingredients
- ●red lentils
- ●onion
- ●carrot
- ●celery
- ●garlic
- ●cumin
- ●coriander
- ●turmeric
- ●vegetable broth
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●parsley
Instructions
- 1Rinse red lentils under cold water until the water runs clear.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add cumin, coriander, and turmeric; cook for another minute to toast the spices.
- 6Pour in vegetable broth and bring to a boil.
- 7Add rinsed lentils and reduce heat to a simmer.
- 8Cook uncovered until lentils are tender, about 20-25 minutes.
- 9Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- 10Stir in lemon juice, salt, and black pepper to taste.
- 11Simmer for an additional 5 minutes to meld flavors.
- 12Serve hot, garnished with chopped parsley.
Bantan, a traditional Mongolian dumpling, reflects the nomadic lifestyle of Mongolian herders who relied on simple, hearty ingredients. Often filled with meat and vegetables, these dumplings are a staple in Mongolian cuisine, commonly enjoyed during family gatherings and celebrations. Today, Bantan is cherished not only in Mongolia but also in various regions of Central Asia, showcasing the rich culinary heritage of the area.
Ingredients
- ●flour
- ●water
- ●salt
- ●ground beef
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●black pepper
- ●carrot
- ●cabbage
- ●green onion
- ●sesame oil
Instructions
- 1Mix flour and water in a bowl until a dough forms; knead for 5-7 minutes until smooth.
- 2Cover the dough with a damp cloth and let it rest for 30 minutes.
- 3In a separate bowl, combine ground beef, finely chopped onion, minced garlic, grated ginger, soy sauce, black pepper, and salt.
- 4Finely chop carrot, cabbage, and green onion; mix into the meat filling.
- 5Roll the rested dough into a log and cut into small pieces.
- 6Flatten each piece into a round disc using a rolling pin.
- 7Place a spoonful of filling in the center of each disc.
- 8Fold the dough over the filling and pinch to seal tightly, forming a dumpling.
- 9Prepare a steamer and bring water to a boil.
- 10Place dumplings in the steamer basket, ensuring they don’t touch.
- 11Steam for 15-20 minutes until the dough is translucent and cooked through.
- 12Serve hot with soy sauce or dipping sauce of choice.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is leaner, while ground pork is often less expensive.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is a healthier fat option, while canola oil is more budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs oxtail, cut into pieces
- ●8 cups water
- ●1 onion, quartered
- ●4 cloves garlic, smashed
- ●1 inch ginger, sliced
- ●2 carrots, chopped
- ●2 stalks celery, chopped
- ●2 tbsp soy sauce
- ●1 tbsp rice wine
- ●1 tsp black peppercorns
- ●2 star anise
- ●1 cinnamon stick
- ●Salt to taste
- ●Chopped green onions for garnish
Instructions
- 1In a large pot, add the oxtail pieces and cover with water. Bring to a boil over high heat.
- 2Once boiling, reduce the heat and skim off any foam that rises to the surface.
- 3Add the onion, garlic, ginger, carrots, celery, soy sauce, rice wine, black peppercorns, star anise, and cinnamon stick to the pot.
- 4Cover and simmer on low heat for about 3 hours, or until the oxtail is tender and the meat is falling off the bone.
- 5Check the seasoning and add salt to taste.
- 6Remove the oxtail pieces from the pot and let them cool slightly.
- 7Once cool enough to handle, remove the meat from the bones and discard the bones.
- 8Return the meat to the soup and stir well.
- 9Serve hot, garnished with chopped green onions.
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