Chef Klaus
Hessischer Erbseneintopf
A Hessian pea pot for cold months and tight budgets, built on dried green peas, smoked bacon, roots, and sausage, with the soaking doing the work before the pot starts.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Jeong-sun
Heug-yeomso-tang (Black Goat Soup)
A country tonic of black goat, doenjang, perilla seed, and warming herbs, simmered long enough to quiet the gaminess and leave a deep broth meant for strength.
Chef Lupita
Higaditos de Boda Etlatecos
From the Valles Centrales of Oaxaca, the wedding broth that opens the feast: chicken, livers, and eggs scrambled into a guajillo-red caldo, ladled out to every guest before the mole negro makes its entrance.
Chef Takumi
Himeji Oden (姫路おでん)
This is ordinary oden made local by one sharp little habit: clear simmered ingredients, lifted from dashi, then touched with grated ginger and soy.
Chef Takumi
Hiyashi Chūka (冷やし中華, chilled Chinese-style noodles)
The high-summer bowl is mostly cutting and rinsing: cold ramen noodles, crisp vegetables, thin omelet, ham, tomato, and a tart soy-vinegar tare that keeps everything awake.
Chef Jeong-sun
Hobakji-jjigae (Squash-Kimchi Stew)
A country winter jjigae from Chungcheong, built from hobakji, fermented ripe squash kimchi, and pork simmered low until thrift turns into a deep, sour broth.
Chef Zohra
Homs (حمص)
Chickpeas cooked until creamy in a cumin-scented tomato sauce, finished with olive oil and herbs. The legume harira borrows, here given its own generous bowl.
Chef Freja
Honsefrikasse
Danish chicken fricassee with poached chicken in a pale, silky sauce, bright with young carrots, peas, and the first asparagus. Spring comfort food the Danish way, gentle and deeply kind.
Chef Freja
Honsekodssuppe
Denmark's most treasured soup. A whole hen simmered slowly until the broth runs clear and gold, finished with small chicken kodboller and cloud-light melboller dumplings. The Sunday bowl that holds a country's memory of winter.
Chef Lesia
Horokhova Yushka (горохова юшка, pea soup)
The peas collapse into velvet before your eyes, yellow and thick and just barely pourable, while smoked salo gives the pot that old kitchen smell of winter being made bearable.
Chef Dean
Hot and Sour Soup
A bowl of complex, soul-warming broth where rice vinegar tang meets the slow burn of white pepper, studded with silky egg ribbons, tender mushrooms, and tofu that absorbs every drop of flavor.
Chef Thomas
Hotchpotch
A Scottish summer broth of lamb and young garden vegetables, bright with peas and broad beans and shredded lettuce, the kind of soup that proves the best broths are made in July, not January.
Chef Lesia
Hrybna Yushka (грибна юшка, mushroom soup)
The black soaking water is the whole soup: dried porcini give up the forest first, then the pot turns dark, woody, and sweet from a late zasmazhka.
Chef Lesia
Hrybnyi Borshch (грибний борщ, mushroom borshch)
Dried porcini stain the pot almost black before the beets turn it crimson. This is fasting borshch with no apology in it: deep, sour, dill-green, and rich without a bone.
Chef Zohra
Hssoua Belboula (حسوة بلبولة)
Cracked barley simmered until soft and giving, with tomato, herbs, cumin, and olive oil. This is the mountain bowl you eat at dawn when the cold has teeth.
Chef Zohra
Hssoua Belboula (Moroccan Cracked Barley Soup)
Cracked barley simmered soft with tomato, herbs, and olive oil, the Amazigh winter soup that fills the kitchen early and keeps one more bowl ready.
Chef Lupita
Huachinango a la Veracruzana
Veracruz's Gulf Coast red snapper, simmered whole in tomato, olives, capers, garlic, herbs, and pickled jalapenos, where Spanish pantry and Mexican fish market meet in one cazuela.
Chef Lupita
Huasteca Shrimp Masa Caldo (Huatape de Camarón)
Veracruz's Huasteca shrimp caldo, thickened with fresh corn masa and sharpened with tomatillo, chile cascabel, and epazote, the kind of pot that tastes like river markets and old comales.
Chef Freja
Hummersuppe
The Danish lobster bisque that starts a New Year's Eve dinner. Lobster shells roasted until they smell of the sea, flambéed with Cognac, simmered into velvet, finished with cream, dill, and a dark spoon of stenbiderrogn.
Chef Klaus
Husumer Fischsuppe
The North Frisian fish soup that starts with what most cooks throw away: shrimp shells, fish bones, leek, root vegetables, and a clear broth balanced sweet against sour.
Chef Lesia
Hutsulskyi Bilyi Borshch (гуцульський білий борщ, Hutsul white borshch)
White where the lowland pot runs red, this Carpathian borshch is sharp from oat sour, sweet from white beet, and finished with dill-green brightness.
Chef Freja
Hvidkaalssuppe med Flaesk
A Danish winter soup with medieval roots. White cabbage and pork shank simmered into a clear, savoury broth, the meat sliced alongside, dark rugbrod and sharp mustard on the table.
Chef Jeong-sun
Hwangtae-haejangguk (Dried Pollock Hangover Soup)
A clear, nourishing Korean hangover soup made by tearing dried pollock, toasting it in sesame oil, then simmering it with bean sprouts until the broth turns pale and sweet.
Chef Freja
Hyldebaersuppe
Danish elderberry soup simmered with apple, cinnamon, and cloves, crowned with cold whipped cream that melts into the hot broth in streaks of pink. Late autumn's folk remedy against the dark.
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