Soups
Forest Mushroom Soup
Грыбны суп
Belarus
Dried or fresh boletus simmered with barley, potato and onion and finished with sour cream, the default soup of the mushroom months.
Original eatfuls sticker artwork
What it is
A closer look at Forest Mushroom Soup.
Dried or fresh boletus simmered with barley, potato and onion and finished with sour cream, the default soup of the mushroom months.
What to look for
Know it when you find it.
Made with dried mushrooms it is darker and far more intense; ask which one the kitchen used.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Forest Mushroom Soup.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
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Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
Andalusia, Spain
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Cameroon
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Abenkwan
Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
Aberaeron Broth
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Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Nigeria
Abula
Àbùlà
A Yoruba combination of gbegiri bean soup, ewedu jute leaf soup and obe ata pepper stew, served with amala, a southwestern Nigerian signature meal.
Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.