International Recipes and Cooking Around the World

Soups and Stews

Ärtsoppa

Ärtsoppa (Swedish yellow pea soup)

(Swedish yellow pea soup)

Ärtsoppa (AIRT-soh-puh) is a thick yellow pea soup traditionally served on Thursday evenings in Sweden, along with ham or sausages and pancakes with jam. A similar soup made with green split peas and called hernekeitto is eaten in Finland. Read more about Ärtsoppa

Ash-e Jow

Barley stalks

(Persian barley bean soup)

This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a great vegetarian meal. Read more about Ash-e Jow

Bigos

Bigos Recipe (Polish hunter's stew of meat, cabbage and sauerkraut)

(Polish hunter's stew of meat, cabbage and sauerkraut)

The national dish of Poland, bigos is an amazing melange of meats and sausages slowly braised over a bed of mellow sauerkraut. Bigos is a popular cold-weather dish in Poland where it provided a handy way of using up cabbage that was put up before winter set in. Bigos is a favorite meal for the day after Christmas and is also popular in Lithuania and Belarus. Read more about Bigos

Bográcsgulyás

Borgracsgulyas Recipe (Hungarian beef and pepper stew)

(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for "kettle", and gulyás was originally the word for "cowboy." Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. Read more about Bográcsgulyás

Borshch

Borshch Recipe (Ukrainian, Russian beet soup)

(Ukrainian, Russian beet soup)

Borshch (борщ) is one of the classic soups of the Russian household. Ukrainians, however, swear that it was invented by them. Regardless, there are countless variations throughout the Slavic region of Europe, both with meat and without. Most, but not all, have a base of beets. Read more about Borshch

Bredie

Bredie Recipe (South African lamb stew)

(South African lamb stew)

Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more about Bredie

Caldillo de Congrío

Caldillo de Congrio Recipe (Chilean seafood stew)

(Chilean seafood stew)

Chile's long Pacific coast makes it a a veritable paradise for culinary fans of fruits of the sea. Chileans use their ocean bounty in countless ways. A favorite is caldillo de congrío, a simple fisherman's stew made with red conger eel, known as congrío colorado. Congrio can be difficult to find outside Chile, but you can substitute any good white-fleshed fish to similarly delectable results. Read more about Caldillo de Congrío

Caldo Verde

Caldo Verde Recipe (Portuguese potato and kale soup)

(Portuguese potato and kale soup)

This nourishing and nutritious soup is one of the signature dishes of Portuguese cuisine. Tinted a subtle green by finely shredded kale or collard greens, and thickened with potatoes, caldo verde is often served with spicy chouriço sausage and a slice of the thick cornmeal bread called broa. Read more about Caldo Verde

Carapulcra

Carapulcra Recipe (Peruvian pork and freeze-dried potato stew)

(Peruvian pork and freeze-dried potato stew)

Modern Peruvian cuisine has several dishes with ancient roots in Incan culture, and carapulcra is one of them. Carapulcra is a thick stew made with meat and the freeze-dried potatoes called chuño, or papa seca. Read more about Carapulcra

Chili con Carne

Dried chile peppers

(American Tex-Mex spicy beef stew)

It's a little unclear where chili originated. The combination of powdered chiles and meat is likely an ancient one, familiar to the Aztecs and the Maya. But in its current form, chili seems to have started somewhere along the U.S.-Mexico border. Mexicans generally shun it as American. Most Americans are fine with that and regard it as their own. Read more about Chili con Carne

Cioppino

Cioppino Recipe (American fish and seafood stew)

(American fish and seafood stew)

This tomatoey fish stew is perhaps the iconic San Francisco dish. Italian fishmongers in North Beach developed a flavorful broth studded with the best of the day's catch. The name most likely comes from the Italian dialect word ciuppin, for "to chop." But at Fisherman's Wharf, a favorite story you hear is that Italian cooks would ask fishermen to "chip in" to that day's pot. Read more about Cioppino

Curry Goat

Curry Goat Recipe (Jamaican curried goat stew)

(Jamaican curried goat stew)

Goat is a favorite meat in much of the Caribbean, and in Jamaica, curry goat is the favorite way to cook it. Full of flavor, this aromatic stew was originally a must-have dish at large gatherings, parties, dances and other celebrations. These days, Jamaicans cook it at home more and more often. Substitute lamb meat if you can't find goat. Read more about Curry Goat

Curry Laksa

Curry Laksa Recipe (Malaysian, Singaporean coconut curried noodle soup)

(Malaysian, Singaporean coconut curried noodle soup)

Street vendors in the Southeast Asian nations of Malaysia and Singapore can often been seen hawking their own version of a local favorite, curry laksa. This flavorful noodle soup, also called curry mee, is made with a rich, coconut milk-based sauce that is scented with a rempah paste and served with any number of toppings. Read more about Curry Laksa

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