Eten en Drinken - Groentesoepen

a traditional soup from Eastern Europe, typically made with beets, potatoes, cabbage, and other vegetables, often served with sour cream and dill

borsjt

a thick and creamy soup typically made with corn, potatoes, onions, and broth, often with the addition of bacon or ham for extra flavor

gebonden maïssoep

a type of soup that contains pasta and vegetables, originated in Italy

minestrone

a dish or mixture of various ingredients or elements, typically a diverse and chaotic assortment of things

mengelmoes

a type of soup that features fresh ingredients typically associated with the spring season

lente soep

a hearty Italian vegetable soup made with beans, bread, and vegetables

ribollita

a soup made with pickled vegetables, broth, and often other ingredients such as potatoes, carrots, and dill

augurk soep

a traditional Nigerian soup made with vegetables, palm nut extract, and typically other ingredients

atama-soep

a traditional Russian soup made with pickles, meat (such as beef or pork), barley, and often potatoes and other vegetables

rassolnik

a traditional Scottish soup made with chicken, leeks, rice or barley, and prunes

pik-een-leekie

a Scottish soup made with lamb or beef, barley, root vegetables, and sometimes dried pulses

Schotse bouillon

a type of soup that contains noodles in the shape of letters

lettersoep

is a popular Chinese soup made with a savory broth, filled wontons, and usually includes vegetables such as bok choy, mushrooms, and scallions

wonton soep

a thick soup typically made by simmering vegetables and meat in a stock or water

potage

a soup that originated from the Indian subcontinent and typically contains curry, vegetables, rice, and sometimes meat

muligatawny