Miso, minestrone, borscht… 6 original soups to warm up

Satiating, sometimes exotic, but above all friendly, especially in winter, they are eaten with a ladle, for the happiness of young and old.

Chorba frik

Crushed green wheat, frik, gives its name to this soup (chorba). Originally from eastern Algeria, it is inseparable from the tables of Ramadan. Indeed, it traditionally begins the meal of breaking the fast. It owes its inimitable taste to frik, while its orange-red color comes from paprika and tomatoes. Coriander, mint, and celery leaf bring a green touch. As is often the case with old folk recipes, the ingredients can vary: if the most common meat is lamb and mutton, chicken or beef can also be added. It is sautéed in smen, this clarified butter from Arab and Maghreb cuisines.

The Saint-Germain soup

This great classic of French cuisine is based on peas that Louis XIV, gourmet king, loved. He sometimes ate it to the point of indigestion. To please the monarch, his market gardeners cultivated them in Versailles, Clamart, and Saint-Germain. However, this soup does not take its name from this locality of Yvelines, but from Claude-Louis, Count of Saint-Germain, Minister of War under Louis XVI, also a great lover of peas and a fine gourmet. Today, many great chefs prepare this delicious soup by mixing leek whites, carrots, bacon, chervil, and tarragon. Note that they sometimes replace peas with split peas.

The minestrone

This rustic Italian dish, of rural origin, has been prepared for centuries with leftover vegetables used for other dishes. There is therefore a multitude of different recipes depending on the region, the season, the ingredients, and, of course, the cook! In its most common version, it takes the appearance of a broth embellished with small diced vegetables (zucchini, carrots, celery …), beans like cocos de Paimpol, and small pasta. Meat is sometimes added. The variant consumed in the region of Liguria (Genoa), uses pesto. It is at the origin of the pistou soup that is enjoyed in Provence.


Its name is written borscht or borch, it is borrowed from Russian, translation of “cabbage soup”. However, this ingredient is not the most emblematic of the recipe: it is the beetroot that gives it its particular taste and red color. This Ukrainian national soup conquered a large part of Eastern Europe, everyone appropriated it in their own way, cabbage and potato being used only in certain variants. In its country of origin, it is served with rolls and sour cream. In Poland, where it takes the name barszcz czerwony,it is one of the twelve traditional dishes served at Christmas.

The Pho

phở bò phở chính thống. ẩm thực truyền thống việt nam - phở hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

It is an institution in Vietnam. Enjoyed at breakfast, pho is prepared in street stalls everywhere. It dates from the conquest of the country by the French in the nineteenth century. Its name would be a deformation of “fire” (it is pronounced so) and the dish of an adaptation of the pot-au-feu. The list of spices that perfume it is impressive: ginger, badian, cinnamon, cloves, chives, coriander, chili pepper… It is by pouring the broth that the rice noodles and slices of beef, raw in the bowl, are cooked instantly.


Its name means “fermented soy broth”. This traditional Japanese soup takes its name from its main ingredient: miso, an ancient condiment, dating from the eighth century. This brown paste is made from fermented soybeans, rice or barley, and water, all heavily salted. The preparation of the soup also requires dashi (fish broth), wakamé (seaweed very popular in the Japanese archipelago), slices of boiled beef, tofu, chives, and hard-boiled egg slices. Miso soup can be enhanced with another basic condiment in Japan: soy sauce, which enhances the seasoning and brings umami, the fifth basic flavor alongside sweet, sour, bitter, and salty.

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