Chef Remy
Shrimp Etouffee
Sweet Gulf shrimp smothered in a rich, buttery roux with the holy trinity, spooned over steaming white rice, the kind of dish that makes you close your eyes and think of home.
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 Joost
Siepelsoep (Fryske Sipelsop)
The name means onion soup in the Frisian mouth, and the bowl tells a northern story: winter onions, clear broth, rye bread, and clove cheese shaved over the top.
Chef Jeong-sun
Sigeumchi-doenjang-guk (Spinach Soybean Paste Soup)
A quiet weeknight guk of spinach and doenjang, where the broth stays light, the greens keep their sweetness, and the cook learns restraint by measuring the paste.
Chef Jeong-sun
Sinseollo (Royal Court Hot Pot)
The court jeongol called yeolguja-tang, built in a chimney pot with clear beef broth, meatballs, fish jeon, seafood, mushrooms, and five-color vegetables arranged before the table sees the first simmer.
Chef Jeong-sun
Siraegi-guk (Dried Radish Green Soup)
Dried radish greens made tender by patience, peeled clean by hand, then simmered in a restrained doenjang broth until thrift becomes a bowl of winter comfort.
Chef Freja
Skipperlabskovs
A sailor's stew from the 1700s, beef and potatoes simmered with onions and allspice until the pot thickens itself. Served with pickled beets, chives, and dark rugbrod for a winter evening that feels chosen.
Chef Dean
Smoked Brisket and Black Bean Chili
Tender chunks of oak-smoked brisket simmered with velvety black beans, toasted dried chiles, and warm spices in a bowl of pure Texan comfort that rewards patience with every smoky, soul-satisfying spoonful.
Chef Remy
Smothered Okra with Shrimp
Fresh Louisiana okra smothered low and slow until silky and sweet, finished with plump Gulf shrimp and served over steaming rice, the kind of dish that makes you want to call your mama.
Chef Jeong-sun
Soemeori-gukbap (Ox Head Rice Soup)
A winter market bowl made from ox head boiled slowly until the broth turns milky and clean, served with rice, sliced head meat, scallion, salt, and kkakdugi.
Chef Dimitra
Sofrito Kerkyras (Σοφρίτο Κέρκυρας)
Corfu's sofrito is thin veal braised in garlic, parsley, wine, and vinegar, a Venetian-born Ionian dish whose pale sauce is sharp, fragrant, and made for potatoes.
Chef Jeong-sun
Sogogi-gukbap (Beef and Rice Soup)
A southern market beef soup built from brisket broth, sweet Korean radish, and rice in the bowl; plain food, carefully seasoned, meant to feed you well.
Chef Jeong-sun
Sogogi-muguk (Korean Beef and Radish Soup)
The clear home soup that asks for sweet Korean radish, a little beef, and patience; the mu turns translucent and gives the broth its quiet strength.
Chef Lesia
Solyanka (солянка, sour smoked-meat soup)
This is the soup for a cold table after the holidays: sour from cucumber brine, dark with smoked meat, loud with lemon, olives, dill, and all the good scraps.
Chef Lupita
Sopa Aguada de Fideo Capitalina
Ciudad de Mexico's everyday sopa aguada, toasted fideo simmered in a charred roma-tomato caldo and finished with crema, queso fresco, and avocado. The first plate of every comida corrida in the capital.
Chef Lupita
Sopa Azteca (Sopa de Tortilla con Pasilla)
Ciudad de México's smoky pasilla-and-tomato broth, finished at the table with crispy tortilla strips, cubes of queso panela, avocado, crema, and a crackling ring of fried pasilla on top.
Chef Lupita
Sopa China Mexicalense
Mexicali's Cantonese-Mexican soup, a clear ginger-and-soy broth with crisp bok choy, broccoli, and bell pepper, served with lime wedges and blistered chiles guerito at the table.
Chef Margarida
Sopa da Pedra
The soup born from a monk's cunning and a village's reluctant generosity. Every ingredient added makes it better. That's the point. That's the lesson.
Chef Margarida
Sopa de Abóbora com Chouriço
Autumn's sweetness meets smoky pork in this silky pumpkin soup, crowned with crispy chouriço rounds that shatter at first bite. The kind of cooking that makes you cancel your plans and stay at the table.
Chef Margarida
Sopa de Agrião
Portugal's other green soup, silky with potatoes and sharp with peppery watercress. Simpler than caldo verde, just as worthy of your table, proof that the best cooking needs the fewest ingredients.
Chef Isabel
Sopa de Ajo Castellana
Sopa de ajo is Castilian cocina de cuchara: stale bread, garlic, pimentón, and broth turned into supper, with the egg poached right in the soup.
Chef Lupita
Sopa de Albóndigas al Epazote
Central Mexico's meatball caldo, with beef and pork albóndigas hiding a wedge of hard-boiled egg, simmered in a tomato-chile broth thick with chayote, calabacita, and the pungent green snap of fresh epazote.
Chef Lupita
Sopa de Albóndigas Norteña
The northern Mexican meatball soup that anchors weekday tables from Chihuahua to Sonora: beef-and-rice albóndigas seasoned with hierbabuena, simmered in a charred-tomato and chipotle broth with potato, carrot, and calabacita.
Chef Isabel
Sopa de Almendras Castellana
Sopa de Almendras is Castilian Nochebuena food: milk, almonds, cinnamon, lemon, and bread, cooked slowly until the bowl turns pale, sweet, and spoon-thick.
Chef Lupita
Sopa de Almendras de Santa Rosa
Puebla's Santa Rosa almond soup, built from blanched almonds, fried bolillo, saffron, jitomate, chile poblano, and clear chicken broth, a convent dish made for feast days, not a hurried Tuesday pot.
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