6,822 sour soup recipes

Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.

Creamy potato spinach soup from the 1930s with evaporated milk and melted cheese. Depression-era comfort food ready in 30 minutes, serves four warmly.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.

Massive pot of black bean cassoulet soup with garlic sausage, Italian sausage, bratwurst, and a meaty ham bone. Simmered for 5 hours with sherry, brown sugar, and lemon. Feeds 16.

Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.

A variation on classic chicken noodle soup, this version is a delightful and creamy dish that combines tender chicken, hearty noodles, and a rich yogurt-based broth. This comforting soup is perfect for a cozy night in and can be easily customized with your favorite herbs and spices.

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbeque.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

This soup is a complete meal when served with a green salad and French bread.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.

This is a traditional recipes that is rarely encountered today.

Salsify is a long, thin, darkly earth-coloured root, can be found in greengrocers's shops in February, also available as preserved ; when scrubbed, it is revealed to be white whithout an obvious outer skin.