Global food category
798 traditional foods, ingredients, and local specialties connected by one appetite.
Bermuda Fish Chowder
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798 foods match this view. Narrow them by country, type, rarity, or name.
Bermuda
Fish Chowder
Bermuda's national dish; a tomato-based seafood stew made with fresh local fish (wahoo, rockfish, snapper), potatoes, tomatoes, onions, carrots, green peppers, celery, and bacon fat; traditionally finished tableside with Gosling's Black Seal Rum and Outerbridge's Sherry Pepper Sauce
Bermuda
Portuguese Red Bean Soup
A hearty tomato-based soup with red kidney beans, chouriço sausage, Bermuda onions, potatoes, kale, red wine, chicken broth, and seasonings; introduced by Azorean immigrants in the mid-1800s; a Bermudian-Portuguese dish. Bermuda's Portuguese community serves it as a thick bean soup with linguiça and vegetables.
Jakarta, Indonesia
Soto Betawi
Jakarta's signature beef soup with coconut milk and fresh milk broth, offal, and aromatic spices.
Gaziantep, Turkey
A spicy breakfast soup from Gaziantep made with rendered lamb fat, rice, shredded lamb meat, garlic, and pepper paste in lamb broth. Known for its fiery heat and rich flavor, it is a unique morning dish and a Gaziantep geographical indication product.
Saarland, Germany
Bibbelchesbohnesupp is a Saarland green-bean soup with potatoes, onions and smoked bacon in a savoury broth.
Calabria, Italy
In Italy, Bieta in brodo is chard leaves simmered in light broth with garlic and oil.
Croatia
Bijeli bošpor
Bijeli bošpor is a Sopje wedding soup of semolina and egg in a pale broth.
Sweden
Blåbärssoppa
Sweet fruit soup made from wild bilberries, served hot or cold, especially during the Vasaloppet ski race.
Paris, France
Billi bi is a creamy Parisian mussel soup built on mussel liquor, white wine, cream, and aromatic vegetables.
Ukraine
Білий борщ
White borscht of soured wheat bran or whey with potato and sausage, the Christmas-Eve counterpart to ruby borshch.
Nouvelle-Aquitaine, France
Smooth creamy shellfish soup, traditionally made with lobster or crayfish.
Ilocos, Philippines
Papaitan
An Ilocano soup with goat or beef offal and bile, known for its distinctive bitterness, a drinking food.
Liberia
Liberian soup built around washed bitterleaf greens, meat or fish and a savoury broth.
Nigeria
Ofe onugbu
Washed bitter leaf cooked with cocoyam paste, palm oil, stockfish and meat into a thick soup that keeps a deliberate bitter edge.
Costa Rica
Sopa negra
Black bean soup from southern Costa Rica, creamy and smooth with sautéed vegetables, served with hard-boiled eggs and cilantro.
East Java, Indonesia
Rawon
East Java beef soup with dark broth from kluwek nuts, tender beef, and aromatic spices.
Belarus
Чорная поліўка
Goose or pork blood soured with vinegar and cooked into a dark sweet-sour broth with dried fruit and giblets — historically also the soup sent to a rejected suitor.
Varna, Bulgaria
Рибена чорба
Black Sea fish simmered with rice, tomato and vegetables, soured with lemon and finished with lovage.
Finland
Mykyrokka
Eastern Finnish soup with blood and barley flour dumplings, meat, offal, and potatoes, a hearty traditional dish.
Slovenian Littoral, Slovenia
A traditional Slovenian soup made from corn, beans, potatoes and root vegetables, seasoned with pork and herbs, a hearty Primorska and Notranjska dish.
Guinea
A palm-kernel soup from Guinea, cooked with aromatics and fish or meat into a rich broth.
United States
A Philadelphia institution: a rich turtle or snapper soup, thick with sherry, tomatoes, and spice.
Tuscany, Italy
In Tuscany, Bordatino is Tuscan soup of cornmeal, beans, kale, tomato, and oil.
Ukraine
Борщ
Deep ruby soup of beet, cabbage and pork finished with garlic dill and a spoon of smetana; UNESCO inscribed Ukrainian borscht culture in 2022.
Russia
Ботвинья
Botvinya is a Russian cold soup made with beet greens, kvass, and fish.
Luxembourg
Green bean soup with potato, onion and mettwurst, thickened by the potato breaking down rather than by flour.
Ionian Islands, Greece
Μπουμπουρέλια
A bean soup of the Ionian islands — white beans simmered with tomato, greens and plenty of olive oil, eaten with bread and salted fish.
Greece
Μπουρουνπούρου
A Corfu soup of pasta and chicken in a sharp egg-lemon avgolemono broth, thickened with grated cheese, traditional at Christmas.
France
Bourriquette is a rustic French soup of sorrel or greens, potatoes, and cream, with a softly tangy broth.
Seychelles
Thick soup made with whitefish, loffa (ridge gourd), and bilenbi (bilimbi), a cucumber-like fruit grown across the islands; related to French bouillabaisse; the closest thing Seychelles has to a national soup; eaten nearly every day by Seychellois; one of many kinds of bouyons in Creole cuisine.
Seychelles
Fish soup made with leafy greens (bred), related to French bouillabaisse; a lighter bouyon variant; the greens give a fresh, earthy flavour to the fish broth; a comforting everyday Seychellois soup served with rice.
Haiti
Bouyon
Saturday soup of beef, dumplings, yam, malanga, plantain and greens in a heavily seasoned broth, cooked in one pot all morning.
Armenia
Bozbaş
Lamb on the bone boiled with chickpeas, chestnuts and sour plums into a clear, faintly sour broth served with the meat still in it.
Czech Republic
A Czech potato soup with mushrooms, root vegetables, and herbs, a daily and home classic
Croatia
Braveća juha is a Primorje soup built around veal shank and vegetables.
Suriname
A Creole soup of salted meat, cassava, plantain and tayer leaf, thin and heavily peppered.