20 Of The World's Best, Mouthwatering Soups (Photos)

<blockquote>If a steaming bowl of soup strikes you as the ultimate in old-fashioned comfort, you've got plenty of company. Soup is one of the world's oldest and most universalfoods, said Janet Clarkson, author of the book&quot;Soup: A Global History.&quot;<br><br>&quot;Every culture has some kind of soup,&quot; she said. &quot;It's got very ancient roots.&quot; Early people simmered everything from turtle shells to lengths of bamboo in soup, she writes in the book, turning out metal soup pots starting in the Bronze Age.<br><br>While Clarkson dove into centuries of etymology to trace the history of soup, potage and broth, she settled on a generously broad take. &quot;Just some stuff cooked in water,&quot; she wrote, &quot;with the flavored water becoming a crucial part of the dish.&quot;<br><br>It's a definition that leaves room for the world's tremendous culinary diversity. These areCNN'snominations for 20 of the best soups around the world:<br><br><b>Banga | Nigeria</b><br><br>Fruits from the oil palm tree lend both fat and flavor tothis soup from the Niger Delta, which also features fresh catfish, beef and dried seafood.<br><br>It's so popular that packets of ready-mixedbanga spiceare sold in shops. Most blends include African nutmeg, castor seed, orima, jansa and beletete leaves.<br><br>The spices infuse a rich, red sauce that's the soup's main draw: Soak it up with eba or a ball of starch, two Nigerian staples both made from cassava prepared with different methods.<br><br><b>Beef pho (ph b) | Vietnam</b><br><br>Broth is simmered for hours with cinnamon, star anise and other warm spices to create a wonderfully aromatic base for this rice noodle soup.<br><br>Pho is among Vietnam's most recognized culinary exports, but the soup is a relatively new food, wrote Andrea Nguyen, author of &quot;The Pho Cookbook.&quot; And while today's pho restaurants serve a wide range of flavors, beef is the original. By 1930, Nguyen explained, the soup was served with slices of raw beef cooked gently in the broth.<br><br>Today, beef pho remains the most beloved version in Vietnam, with options that include the original raw beef, a mix of raw and cooked beef, brisket and tendon.<br><br><b>Borscht | Ukraine</b><br><br>Chunks of tender beets swim in brilliant red broth for a soup that's beloved in Ukraine and across Eastern Europe. Often topped with a rich dollop of sour cream, borscht is anything but basic beet soup. It gets a tangy kick from kvass, a lacto-fermented beet juice that's another regional specialty.<br><br>And while the soup is sometimes attributed to Russian cuisine, thatclaim is hotly contested. Now, Ukrainian chefs are behinda campaign to get their versionon UNESCO's World Heritage List.<br><br><b>Bouillabaisse | France</b><br><br>A fisherman's stew turned culinary icon, bouillabaisse distills classic Mediterranean flavors into a dish synonymous with the coastal city of Marseille. Saffron, olive oil, fennel, garlic and tomatoes blend with fish fresh from the sea.<br><br>At one time, that fish would reflect each day's catch, but things have gotten a bit stricter.<br><br>According to signatories of the1980 Bouillabaisse Charter a collective attempt by local chefs to ensure the quality of the French soupthe most authentic recipe must include at least four kinds ofseafood chosen from a listthat includes monkfish and crab.<br></blockquote>Source: <a rel=ugc href="https://edition.cnn.com/travel/article/worlds-best-wellness-soups/index.html">https://edition.cnn.com/travel/article/worlds-best-wellness-soups/index.html</a>
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