This is a Portuguese green soup. Perhaps it is the mashed potatoes, but I feel relieved when I eat it. I recommend this dish because it is delicious freshly made, the next day, or even when it is cold. It is also a Portuguese New Year’s Eve soup.
Soups or Stew
Kulajda (Creamy Mushroom Soup) / Czech Republic
This is a creamy Czech soup. It’s rich, but with just the right amount of acidity to balance it out. Mushrooms are the star of this dish, but dill is a must.
Jota (Sauerkraut Stew) / Slovenia
This is a Slovenian dish made by stewing sauerkraut, pork and beans. You can eat it while it’s warm or after it’s cold.
Boeuf bourguignon (Burgundy Beef Stew) / France
This is a dish that was eaten by the farmers of Burgundy. The French Revolution and the Industrial Revolution made it known throughout France.
Waterzooi (Chicken Cream Stew) / Belgium
This is a Belgian cream stew that the emperor loved. It’s a wonderful dish that tastes great with either rice or bread.
Tomaticán (Beef and Tomatoes Stew) / Chile
Stir-fry it, stew it, and voila! This is a very easy to make yet very tasty dish. You can eat it with rice, bread, tortillas, or anything else.
Keema (Minced Meat and Spice Stew) / India
This is keema curry made of minced meat. Locally, it is considered to be a stew. It was born from the fusion of Persian, Central Asian and Hindu cultures. It was a favorite dish of the emperor and has a history of hundreds of years.
Brodet (Fish Stewed in Tomato and Wine) / Croatia
This is a Croatian stew in which the fish is made to swim three times. The fish is swam in the sea and then swam in olive oil. Finally, the fish is swum in wine and is done.
Tom Yum Gai (Thai Spicy Chicken Soup) / Thailand
This is a chicken version of the famous Tom Yum Kung. We used a local’s recipe as a guide. It became the modern style around 1890.
Tajine (Original Anhydrous Cooking) / Morocco
As far as I’ve been able to find out, this is the original waterless cooking. It was influenced by Islam and became widely known due to the French influence. I used a recipe from someone who holds cooking classes in Morocco. It’s easy to make and very tasty. I think if similar cooking methods are practiced by many people unconsciously.
