Chef Thomas
Root Vegetable Stew with Herb Dumplings
A pot of root vegetables simmered in cider and thyme with suet dumplings steamed on top, the kind of dinner that fogs the kitchen window and makes you glad you stayed 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
Rozsolnyk (розсольник, pickle-brine soup)
The sharpest ingredient in this soup is the liquid you nearly poured down the sink: cucumber rozsil, cloudy, salty, alive, and ready to wake up a whole pot.
Chef Klaus
Rübenmus (Kohlrübeneintopf)
The northern swede pot that turns a stored winter root, floury potatoes, and smoked pork into a thick spoon dish, sweet-sour at the end and never from a packet.
Chef Klaus
Sächsische Kartoffelsuppe
A Saxon potato soup for the cold months, built from stored roots, marjoram, and a good broth, thickened by the potato itself, not by a packet.
Chef Jeong-sun
Saeujeot-jjigae (새우젓찌개, Salted Shrimp Stew)
A pale, old-fashioned jjigae where salted shrimp does the work of salt and broth, carrying sweet radish and soft tofu without chili paste, soy sauce, or noise.
Chef Jeong-sun
Sagol-guk (Beef Bone Marrow Broth)
The mother broth of the Korean kitchen: leg bones soaked, scrubbed, and boiled hard until the pot turns milky, then drawn off and boiled again for rice, noodles, and soup.
Chef Takumi
Saikyō White Miso Soup (西京白味噌汁, Saikyō Shiro Miso Shiru)
Kyoto white miso makes a pale, sweet soup that asks for restraint: clear dashi, tender new potato, and the discipline to stir the miso in off the heat.
Chef Makoa
Saimin (Hawaiʻi Local Plantation Noodle Soup)
Hawaiʻi's Local noodle bowl from the sugar-camp stove: dashi-shoyu broth, springy wheat noodles, char siu, Spam, kamaboko, and green onion, budget food with everybody's hand in it.
Chef Takumi
Sake-Lees Soup with Salmon (粕汁, Kasujiru)
Kasujiru is winter in a bowl: sake lees softened into clear dashi, salted salmon giving its clean depth, and root vegetables simmered until the broth turns cloudy and gentle.
Chef Lupita
Salamanca Green Pozole
Guanajuato's controversial Salamanca pozole verde, born in 1960s community kitchens, with cacahuazintle, tomatillo, poblano, pork, tocino, jamon, salchicha, xoconostle, and a guajillo-chilcuague table salsa.
Chef Isabel
Salmorejo Cordobés
Salmorejo Cordobés is Córdoba's thick cold tomato soup, made with bread, garlic, and olive oil, no cucumber and no pepper, blended until pale and spooned with egg and jamón.
Chef Lupita
Salpimentado de Res Yucateco
Yucatán's Sunday beef stew, built on toasted pimienta gorda, charred tomatoes, naranja agria, and a slow-simmered pot of beef chuck and shank. The kind of olla that perfumes a Mérida courtyard all morning.
Chef Jeong-sun
Samgyetang (Ginseng Chicken Soup)
The boknal soup that fights summer heat with heat: a whole young chicken stuffed with sweet rice, ginseng, garlic, and jujube, simmered clean and seasoned only after the broth speaks.
Chef Takumi
Sansai Soba (山菜そば, mountain vegetable soba)
Spring mountain vegetables, softened from their salt-cure, sit over soba in clear dashi. The bowl is plain comfort, but the flavor is deep, green, and unmistakably of the season.
Chef Takumi
Sapporo Miso Ramen (札幌味噌ラーメン)
Sapporo miso ramen is a winter bowl, not a mystery: stir-fry pork and vegetables hard, wake the miso tare in fat, then let hot broth pull everything together.
Chef Klaus
Saure Kutteln
Swabian sour tripe lives or dies by the browned flour: take it dark enough for nutty depth, then loosen it slowly so the sauce turns glossy, sour, and clean.
Chef Klaus
Saure Rädle
Swabia's sour potato wheels are made from the cheap things in the pot: floury potatoes, bacon, onion, and vinegar added late so the broth stays bright.
Chef Thomas
Sausage Casserole with Beans
Pork sausages braised slowly in a smoky tomato sauce with butter beans and a good shake of Worcestershire, the sort of supper that makes a cold Tuesday feel like it was always the plan.
Chef Klaus
Schmorgurken
The cucumber glut made into dinner: peeled, seeded cucumbers braised soft with dill and a little mince, then soured and thickened so the pan liquor carries the plate.
Chef Klaus
Schnüsch
A northern garden stew for the first good vegetables, milk-pale and clean, with potatoes for body and the tender green things kept alive at the end.
Chef Elsa
Schöberlsuppe
Golden egg sponge cut into neat little cubes and floated in clear, honest Rindssuppe. A Viennese Suppeneinlage that proves the simplest things in Austrian cooking are often the most satisfying.
Chef Klaus
Schwäbische Brotsuppe
A Swabian larder soup where stale rye does the thickening itself: roast the crusts dark, simmer them low in good broth, and finish with chives, not a packet.
Chef Klaus
Schwäbische Hochzeitssuppe
Swabia's festive clear broth, opened with the wedding meal and kept honest by real bones, clean straining, and the small things floating in it.
Chef Klaus
Schwäbische Kartoffelsuppe
A Swabian bowl built from stored potatoes, roots, and real beef broth, left chunky so the potatoes thicken the soup themselves, with Saitenwürstle or Spätzle when the pot asks for it.
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