6,901 souse recipes

Creamy chicken noodle soup with dried porcini mushrooms, leeks, and sour cream in a white wine broth. Rich, earthy comfort food for cold, dreary days.

Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.

Swedish breakfast pancakes (plattar): thin, tender little rounds cooked in a Swedish platter pan and served the traditional way with lingonberry jam and sour cream, or fresh berries and powdered sugar. Light, fast and barely sweet.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

From-scratch asparagus soup built on a stock made from the tough ends. Blended asparagus stems and leeks, optional cream, finished with whole tender tips and lemon zest.

French chicken soup with apples, leeks, and Calvados in cream-enriched broth. Elegant autumn soup ready in 60 minutes for sophisticated dinners.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.