Any traveler, looking for new impressions on his trip, will certainly pay attention to the local cuisine. Some eat unusually cooked meat, delicious seafood and drink it all with delicious wine, others do not need oysters, but quite enough local hot dogs and beer. However, they both make the mistake of neglecting the first dishes. Soups traditionally do not belong to the masterpieces of culinary art, meanwhile, very vainly. It’s time to tell about the ten most delicious first courses.
Who said that you can not eat beef noodle soup for breakfast? In Vietnam, do not think so. Anyone who really enjoys a really cooked soup “pho” will want to eat it every day. As a result, this liquid dish became actually already national. But it appeared relatively recently. Only about a hundred years ago the French colonizers introduced Vietnamese cooks with beef. Local cooks have learned to cook meat according to their recipes. In the dish, fish sauce, chili, rice noodles and many spices were added. Such soup has learned to cook in the north of the country, but a successful find spread quickly throughout Vietnam. Today it is believed that the most delicious “pho” is brewed in Hanoi. Here, tens of kilograms of beef are cut every morning, broth is boiled, and then Asian soup is poured directly into bowls by passers-by.
Locro de Papas.
In highland Ecuadorian villages it can be very cold, especially in the evening. To warm up there is no better way than to feast on the local hot potato soup “Locro de Papas”. This dish Europeans first tested in the 1560s, such an honor went to the Spanish conquistadors. The popularity of soup has only increased since then, because more people have learned about it. In a liquid dish, sharpness gives garlic and hot pepper, and the rest of the filling is a surprise. The soup can contain not only beef or guinea pig meat, but an avocado with cheese. But few people are able to give up such a delicious dish, especially after climbing the high slopes of the Andes.
Ukraine is one of the world leaders in beet cultivation. Not surprisingly, in this fruitful country, a red and purple soup cooked with this healthy vegetable was born. The recipe for the preparation of borscht set. Every self-respecting Ukrainian woman has her own unique technique. Borsch has become so fond of gourmets that it is cooked with pleasure in Russia, Poland, Lithuania. Even some airlines have included this dish in their menu. But the most delicious borsch is cooked exactly in Ukraine. Here they say that there is always a need for it with garlic buns-pampushkas.
The name of this African soup in the translation sounds like pick me up. It’s not just a dish, it’s a real medicine. It is believed that such food is able to bring back to normal life those who suffer from meteosensitivity. But the uninitiated should try the soup carefully. The one who will have to taste “both ata” for the first time, will feel the real hell in a plate. And this will not happen at all because of the unpleasant taste. The fact is that the main component of this national dish is pepper. Other components of the soup are the head of a goat and dried fish. So, wishing to touch the real taste of West Africa, it is worth trying to eat at least half the plate of this unusual dish.
This famous Flemish soup learned to cook in Ghent for a long time. But in Belgium, recently began to depart from their own traditions – now soup is brewed from chicken. But the canons should be used for fish, which is surely caught in urban canals. Only now the water there has become so dirty that the chefs just had to start off on experiments. Nevertheless, there is still a chance to try the “watersui” in its original form, with perch, pike or carp. You just have to walk through the narrow medieval streets of the Patershol quarter in search of a suitable tavern.This is where the delicious soup will be served, adding cream, vegetables and egg yolks. With this dish, you should also order some local beer, because in Belgium more than 400 varieties are brewed.
This Scottish soup has very simple ingredients. For him, a smoked and salted pikcha, selected rustic potatoes, cream and onions are suitable. It was from such a set in a small village Cullen for the first time welded their “Cullen Skin”. For soup, first fish is cooked in milk, and then potatoes and other ingredients are added there. At the same time, villagers sometimes do not stint in the amount of potatoes, because the soup should turn out to be satisfying, sometimes replacing a whole dinner.
The very state of Trinidad is often called an excellent soup. Judge for yourself, there are Indian, African, Spanish, French, Chinese and Indian roots and traditions there. A filling for this “dish” is a beautiful Caribbean rum. Hot and without that the mixture is cooked on a slow fire roast in these latitudes of the Sun. Nevertheless, regardless of origin, all residents of Trinidad adore local soup “kalalu”. It is made from a mashed okra with coconut and a crab cut into pieces. In this case, the pulp of the nut gives the soup a thick and sweetish flavor.
This soup is common in America, it can be tasted almost anywhere in the country. Sometimes such a dish is even served in bread. Nevertheless, it is worthwhile to fear fakes. In the 1930s, the country almost did not even accept a special law that protected the original recipe for this soup from shellfish. After all, the chefs began to diversify it with various new-fangled additions. In Manhattan, for example, began to add to the dish tomatoes. The real “clam chowder” from New England, this variant is called “Boston”, it is cooked on milk or cream, with clams, onions, potatoes and ham.
Like other traditional Spanish concepts, this soup comes from Andalusia. Once upon a time, poor workers scraped along the susek and made a rather simple recipe from the found. For the soup, enough tomatoes, stale crusts of bread, vinegar, garlic and olive oil. Such simple ingredients are enough to prepare a dish that is not embarrassing to serve on the royal table. At the heart of soups are ground vegetables. In cold form, this dish will help to saturate even in the face of unbearable Spanish heat.
Colombians have what to oppose to those who consider soup – exclusively the first dish. After all, if there is such a dish on the table, the second one will not want. Ahiako is very caloric and high-energy food. For its preparation, three different types of potatoes are traditionally used: yellow criollas, wax red sabaneras and white pastusa. And all this is sprinkled with fragrant herbs. When the Spaniards learned about this dish, they very much loved it, adding cream to the soup with chicken. From this, ahiako became even more delicious, but also more caloric.