Chef Klaus
Schwäbische Leberspätzlesuppe
A Swabian broth bowl from the thrift larder: liver, stale bread, egg, and marjoram scraped into hot beef broth as small tender Spätzle.
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 Klaus
Schwäbische Metzelsuppe
The Swabian slaughter-day soup built from the kettle: pork broth, fresh blood and liver sausages, Spätzle, and the old rule that nothing useful leaves the pot.
Chef Klaus
Schwäbischer Fildereintopf
Swabia's Filder plateau puts its pointed cabbage to work here: smoke, floury potatoes, and Spätzle in one pot, with Röstzwiebeln over the top because even a weeknight deserves the crunch.
Chef Elsa
Schwammerlcremesuppe
A rich Austrian forest mushroom soup, golden with butter and thickened with cream, the kind of bowlful that makes you understand why Austrians take their soup course so seriously.
Chef Elsa
Schwammerlgulasch (Wild Mushroom Goulash)
Forest mushrooms slow-cooked in a paprika and onion sauce with marjoram and caraway, finished with sour cream and served the way Austrian grandmothers have been making it since before anyone wrote it down.
Chef Klaus
Schwarzsauer
A northern slaughter-day stew, dark from blood and sharp with vinegar, where pork trim, giblets, and dried fruit prove the old rule: nothing gets thrown away.
Chef Thomas
Scotch Broth
Lamb neck and pearl barley simmered low with root vegetables until the broth thickens and the kitchen smells like the kind of evening when nobody wants to leave the table.
Chef Thomas
Scottish Lentil Soup with Ham Hough
A one-pot soup where red lentils dissolve into a smoky ham broth without any help, thickening themselves into something that feels like it took all day but asked very little of you.
Chef Thomas
Scouse
A slow, thrifty stew of beef and root vegetables, simmered until the potatoes dissolve into the broth and the kitchen smells like it has been looking after you all afternoon.
Chef Takumi
Sea Bream Hot Pot (鯛ちり, Tai-chiri)
Tai-chiri is celebration without ornament: glistening fresh sea bream, konbu water, tofu, and greens, cooked gently so the broth takes the fish's sweetness and nothing rough.
Chef Takumi
Sea-Bream Salt Broth (鯛の潮汁, Tai no Ushiojiru)
A good sea-bream head, a piece of konbu, water, and salt. That is the dish, which is why the cleaning matters more than any flourish.
Chef Remy
Seafood Gumbo with Dark Roux
Sweet Gulf shrimp, blue crab, and plump oysters swimming in a brick-red roux so rich and complex it took four generations of Louisiana cooks to perfect, ladled generous over steaming white rice.
Chef Ally
Seasonal Minestrone with Pesto
A generous pot of market vegetables simmered with beans and pasta in a broth enriched with Parmesan rind, finished with a bright swirl of basil pesto that transforms everything it touches.
Chef Lupita
Segueza Oaxaqueña de Res
A Mixteca stew of bone-in beef and dry-toasted cracked corn simmered in chile guajillo broth until the corn surrenders its starch and the broth thickens into something that tastes like the hills of Oaxaca's high desert.
Chef Freja
Sellerisuppe
Danish celeriac soup finished with cream, fresh nutmeg, and a vivid drizzle of parsley oil. Autumn's earthy answer when the root vegetables come in and the evenings draw down.
Chef Jeong-sun
Seolleongtang (Ox Bone Soup)
Milky-white ox bone broth that turns opaque only through time and a strong simmer, served unseasoned from the pot so each person finishes the bowl at the table.
Chef Jeong-sun
Seonji-haejangguk (Ox Blood Hangover Soup)
A Seoul market bowl of beef broth, ugeoji greens, bean sprouts, and soft slices of ox blood, built for cold mornings and tired bodies, with the seonji slipped in late so it stays tender.
Chef Takumi
Shabu-shabu (しゃぶしゃぶ, swished beef hot pot)
Shabu-shabu is not a performance. It is good beef, clean konbu dashi, and the discipline to swish each slice only until it blushes pink.
Chef Takumi
Shijimi Misoshiru (しじみの味噌汁, freshwater clam miso soup)
Small shijimi make the stock themselves. Purge them well, simmer only until the shells open, skim cleanly, then stir in miso off the heat so the broth stays clear and alive.
Chef Takumi
Shizuoka Oden (静岡おでん)
Shizuoka oden looks severe because the broth is black, but the method is plain: clean beef tendon, patient simmering, skewers, and the dry finish of dashi-ko and aonori.
Chef Dean
Short Rib Cholent
A magnificent overnight stew where beef short ribs surrender their richness into beans, barley, and potatoes, emerging fork-tender after hours of gentle heat. This is food that feeds both body and tradition.
Chef Takumi
Shōyu Ramen (醤油ラーメン)
Tokyo's everyday ramen is not one magic pot. Build a clean chicken-dashi soup, season each bowl with soy tare, and let the noodles carry their spring.
Chef Remy
Shrimp and Okra Gumbo
Sweet Gulf shrimp and tender okra swimming in a blonde roux broth, the kind of summer gumbo that lets the freshness of the bayou shine through, served over steaming rice with all the warmth Louisiana can offer.
Chef Takumi
Shrimp Dumpling Clear Soup (海老真薯のお吸い物, Ebi Shinjō no Osuimono)
A kaiseki clear soup made reachable: sweet shrimp pounded with egg white and yamaimo, poached into a soft dumpling, then set in pale-gold dashi with one seasonal fragrance.
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