Chef Freja
Gule Aerter
Denmark's thick winter pea soup with salted pork, medisterpolse, and root vegetables. The spoon stands upright, the rugbrod sits alongside, and the mustard and pickled beets do the rest.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Remy
Gulf Seafood Chowder
Three treasures of the Gulf (shrimp, crab, and firm white fish) swimming in a silky, Cajun-spiced cream broth with tender potatoes, the kind of bowl that makes you close your eyes and thank the waters that gave it to you.
Chef Remy
Gumbo Z'herbes
A pot of nine different greens cooked down with a chocolate-dark roux and smoky ham hock, the traditional Good Friday gumbo that feeds the soul while honoring the season of sacrifice.
Chef Jeong-sun
Gyeran-guk (Korean Egg Drop Soup)
The two-minute soup Korean children know by heart: beaten egg poured into a clear anchovy broth, left alone just long enough to set in soft ribbons.
Chef Joost
Hachee (Dutch Beef and Onion Stew)
The name comes from French hacher, to chop, but the soul is Dutch patience: beef hidden under onions, vinegar keeping it awake, clove proving the spice ships reached the weeknight pot.
Chef Joost
Hachee met Kruidkoek
The name means chopped, but the soul is patience: beef, a mountain of onions, vinegar, bay, clove, and spiced cake melting into the old Dutch Christmas stew.
Chef Freja
Hachis
The Danish art of the leftover: Sunday's roast finely diced and simmered with caramelized onions in a rich brown gravy, served with boiled potatoes and the bright pink shock of pickled beets.
Chef Jeong-sun
Haemul-jeongol (Seafood Hot Pot)
A briny Korean seafood hot pot arranged by color, broth poured over at the table, and simmered just long enough for crab, clams, shrimp, and squid to turn sweet.
Chef Takumi
Hakata Tonkotsu Ramen (博多豚骨ラーメン)
The famous white broth is not magic. Clean the bones, then boil them hard enough to emulsify marrow and fat, and the thin noodles carry Hakata's fast, honest bowl.
Chef Takumi
Hakata Zōni (博多雑煮, Fukuoka New Year soup)
Hakata zōni is New Year in a clear bowl: round mochi, winter yellowtail, katsuona greens, and ago-dashi from grilled flying fish, each piece visible because the broth hides nothing.
Chef Takumi
Hakodate Shio Ramen (函館塩ラーメン)
Hakodate shio ramen is a clear bowl, not a cloudy one: pork bones simmered quietly, konbu kept sweet, salt tare restrained, and straight thin noodles carrying the broth without getting in its way.
Chef Lesia
Halytskyi Borshch (галицький борщ, beet-kvass borshch)
This western borshch is not thick. It is ruby-clear, sour from beet kvass, sweet from slow roots, and clean enough that people in Halychyna drink it as much as eat it.
Chef Dean
Ham and White Bean Soup
A smoky, creamy potful of white beans simmered with ham bone until the meat falls apart and the broth turns silky. This is poverty cooking at its finest, the kind that makes you grateful for scraps.
Chef Takumi
Hamaguri no Osuimono (はまぐりのお吸い物, Girls' Day clam soup)
For Hinamatsuri, the clam does the generous work: open it gently in konbu water and sake, season only at the end, and the broth turns clear, briny, and quietly festive.
Chef Klaus
Hamburger Aalsuppe
Hamburg's old all-in soup: smoked ham bone for depth, dried fruit for sweet-sour bite, herb dumplings for body, and eel added late so it stays clean and whole.
Chef Takumi
Hanpen Oden (はんぺんおでん, puffed fish cake stew)
Hanpen is the delicate one in the oden pot: a white triangle of whipped fish and yam that floats, swells, and must never be bullied by a boil.
Chef Zohra
Harira (حريرة)
The rust-red soup that breaks the Ramadan fast across Morocco: chickpeas, lentils, tomato, herbs, and a thread of flour binding the bowl just enough.
Chef Zohra
Harira (حريرة)
The rust-red soup that breaks the Ramadan fast with a date, chickpeas and lentils in a tomato broth, finished with the flour thread that makes harira hold together.
Chef Makoa
Hawaiian-Style Beef Stew (Hawaiʻi Local Plate-Lunch Stew)
Hawaiʻi's Local plate-lunch stew: beef chuck cooked soft in tomato gravy with carrot and potato, spooned over hot rice, humble and steady from the sugar-camp stove to the rice cooker.
Chef Joost
Hazenpeper (Dutch Hare Stew)
Hazenpeper is the dark winter ragout where hare meets wine, juniper, smoked bacon, and ontbijtkoek: a hunting-season dish that proves Dutch spice could be quiet and lavish at once.
Chef Ally
Heirloom Bean Chili with Garden Vegetables
A pot of heirloom beans simmered slowly with peppers, tomatoes, and warm spices until the kitchen smells like home. Each spoonful celebrates the farmers who grow these beautiful varieties with such patience and care.
Chef Dean
Heirloom Tomato Gazpacho with Cucumber Relish
A celebration of summer's finest tomatoes, blended into a silky chilled soup and crowned with a bright cucumber relish that snaps with freshness. This is the dish that makes August worth waiting for.
Chef Klaus
Hepprumer Bohnesupp
Heppenheim's bean soup is larder cooking from the Bergstrasse: dried white beans, soup greens, smoked pork, and enough patience that the beans turn creamy without falling apart.
Chef Klaus
Hessische Kartoffelsuppe
Hesse's weeknight potato soup works because the potatoes do their own thickening: part mashed into the broth, part left in chunks, with leek, celeriac, marjoram, and Würstchen at the end.
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