Chef Lesia
Khersonska Yushka (херсонська юшка, southern fish soup)
River fish, sea fish, and meat share one pot in Kherson yushka, then garlic salamur wakes the broth so sharply the whole riverbank seems to lean in.
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 Lesia
Khersonskyi Borshch (херсонський борщ, catfish borshch)
The Dnipro feeds this borshch, not the barn: beet-crimson broth sharpened with fermented tomato, then poured over baked som, catfish, rich enough to make meat unnecessary.
Chef Lesia
Kholodnyi Zeleny Borshch (холодний зелений борщ, cold green sorrel borshch)
Sorrel turns the broth sharp and green, then the cold smetana softens it. This is summer borshch for a table under leaves, tart enough to wake you properly.
Chef Lesia
Kholodnyk (холодник, chilled beet borshch)
The shocking thing is the color: cold beet-crimson soup, sharpened with beet kvass and softened with soured milk, eaten when the kitchen is too hot to light.
Chef Lesia
Kholodnyk na Kefiri (холодник на кефірі, kefir cold borshch)
The beet bleeds into the kefir and the whole bowl turns raspberry-pink, cold enough to fog the spoon, sharp with cucumber, scallion, and dill.
Chef Jeong-sun
Kimchi-jeongol (Kimchi Hot Pot)
A wide table hot pot of sour kimchi, pork, tofu, and mushrooms, arranged before the broth goes in and simmered gently so the jar seasons the whole meal.
Chef Jeong-sun
Kimchi-jjigae (Kimchi Stew)
The stew made to rescue kimchi gone too sour to eat plain, with fatty pork, tofu, and kimchi brine simmered until the broth turns deep and steady.
Chef Freja
Kirsebaersuppe
Danish cold cherry soup made in July when the Stevns harvest is in, thickened with potato starch, chilled until deep ruby, served with soft whipped cream and small rusks on the side.
Chef Takumi
Kitakata Ramen (喜多方ラーメン)
Kitakata ramen begins with its noodle: flat, thick, and wavy enough to catch a clear shoyu broth scented with niboshi and pork, light enough for the morning table.
Chef Takumi
Kitsune Soba (きつねそば, soba with sweet-simmered aburaage)
Kitsune soba is a quiet bowl: clear dashi, lean buckwheat noodles, and one sweet-simmered sheet of aburaage doing more work than its size suggests.
Chef Takumi
Kitsune Udon (きつねうどん)
Kitsune udon is a quiet lesson in letting one topping speak: thick noodles, clear dashi, and a sweet-simmered sheet of aburaage that gives back to the bowl.
Chef Jeong-sun
Kkori-gomtang (Oxtail Soup)
Oxtail simmered slowly until the broth turns pale and rich, served plain with scallion, salt, pepper, and rice so the meat and bones can speak clearly.
Chef Jeong-sun
Kkotge-jjigae (꽃게찌개, Blue Crab Stew)
Fresh blue crabs cracked into a spicy doenjang broth, their shells seasoning the pot while radish sweetens underneath, a spring and autumn stew that asks for hands, rice, and attention.
Chef Elsa
Klare Rindssuppe (Viennese Clear Beef Broth)
The golden, clear beef broth that opens every proper Austrian meal, simmered for three quiet hours from marrow bones and Suppengrün until it becomes the foundation that dozens of Einlagen call home.
Chef Elsa
Knoblauchcremesuppe
Austria's silky garlic cream soup, slow-cooked until the garlic turns sweet and gentle, finished with a swirl of cream and golden croutons that shatter when your spoon breaks through.
Chef Takumi
Kōbako Crab Oden (蟹面, Kanimen)
The whole dish is a season inside a shell: sweet kōbako meat, red uchi-ko, dark soto-ko, and kani miso set into clear oden broth and barely warmed.
Chef Jeong-sun
Kodari-jjigae (Half-Dried Pollock Stew)
Half-dried pollock and thick radish simmered in a restrained gochugaru sauce, a weeknight stew with the chew of dried fish and the comfort of rice.
Chef Freja
Kogt Oksekod med Peberrodssovs
Danish boiled brisket simmered with roots and bay until a skewer slides through, then carved across the grain and bathed in a sharp horseradish cream sauce built from its own broth. Slow food before the word existed.
Chef Makoa
Koko Esi (Sāmoan Cacao-Papaya Soup)
A Sāmoan building-up bowl of ripe esi simmered with roasted Koko Sāmoa, softened with fresh peʻepeʻe, and served warm for elders, children, new mothers, and anybody who needs steady care.
Chef Lupita
Ko'ko'ibaki Yaqui
The Yaqui Eight Pueblos' chile-broth stew from southern Sonora, built on beef bones, charred tomato, and toasted chile pasilla until the broth runs dark. Eaten with sobaqueras the size of a forearm.
Chef Jeong-sun
Kongbiji-jjigae (Ground Soybean Pulp Stew)
The frugal soybean-pulp stew that turns what tofu makers leave behind into a creamy, nutty pot with aged kimchi, a little pork, and enough care to feed the table well.
Chef Jeong-sun
Kongguk (Cold Soy Milk Soup)
A summer bowl of chilled soybean milk, thick enough to coat the spoon, plain enough to show your hand, boiled only until the skins slip and seasoned after chilling.
Chef Jeong-sun
Kongnamul-guk (Soybean Sprout Soup)
A clean, quick soybean sprout soup built on anchovy-kelp broth and one strict rule: keep the lid on the whole time, or off the whole time, and do not peek.
Chef Jeong-sun
Kongnamul-gukbap (Jeonju Bean Sprout Rice Soup)
Jeonju's clear bean sprout rice soup, built on anchovy-kelp broth and salted shrimp, where the whole bowl depends on cooking the sprouts clean and keeping the rice lively.
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