Soups and Stews of the World Trivia Word Search

Nigeria's spicy, herb-laden broth made with catfish or goat meat is simply called _ _ _ _ _ _ soup.

This Louisiana specialty is traditionally thickened with okra pods.

Chilled soups made from this crunchy green vegetable are popular summer refreshers worldwide.

South Carolina's 'she-_ _ _ _ soup' is a creamy bisque built on a crustacean's meat and roe.

This vivid pink Ukrainian soup gets its color from beets simmered with cabbage and meat.

This sour, tamarind-spiced Indonesian vegetable soup shares its name with the tamarind fruit.

New England's creamy potato soup studded with clams is called clam _ _ _ _ _ _ _.

This clarified French stock soup is prized for being crystal clear.

This classic stew simmers lamb or mutton with potato and onion, named for its home country.

Malaysia and Singapore share a spicy, coconut-based noodle soup by this name.

Considered Myanmar's national dish, this soup simmers catfish with rice noodles and banana stem.

Brazil's hearty national stew simmers black beans with pork and beef.

South Africans spice up meals with a vegetable relish-stew by this name.

Italy's hearty pasta e fagioli pairs noodles with these legumes, whose Italian name gives the dish its second word.

This Filipino soup gets its signature sourness from tamarind.

This rich, gelatinous soup is simmered for hours from beef tail bones.

Bulgarians cool off with a soup by this name made from yogurt and cucumbers.

Across the Middle East and Mediterranean, this humble legume forms the base of a hearty soup.

Moroccans traditionally break their Ramadan fast with this tomato-and-lentil soup.

Filipino cooks simmer chicken with ginger and green papaya into a soup by this name.

Koreans traditionally eat a seaweed soup by this name on birthdays.

In Hungary and Poland, this red fruit is simmered into a comforting soup.

Polish hunters traditionally simmer sauerkraut and meat into a stew by this name.

Thailand's hot-and-sour soup gets its punch from lemongrass, lime leaf and chili.

This slow-cooked French stew combines white beans with sausage, pork and duck.

Poland and Russia turn tart sorrel leaves into a soup bearing this name.

This spiced Georgian soup traditionally simmers beef with rice, walnuts and sour plum in a tangy bouillon.

Ecuadorians make a rich Easter soup by this name, built on salt cod and a dozen grains.

This soup is made from stale bread, egg, broth and Parmesan cheese simmered together.

Japan's everyday soup is made by dissolving a fermented soybean paste into dashi broth.

This Filipino oxtail stew is simmered in a rich, savory peanut sauce.

Indonesian cooks build countless regional variations of this spiced broth soup.

South Americans make a seafood soup by this name, often thickened with potato and cheese.

Italian-American fishermen in San Francisco created this tomato-based fish-and-shellfish stew.

This cold Russian soup is built on a fermented drink called kvass mixed with vegetables and ham.

This tangy Russian soup mixes pickled cucumbers with smoked and cured meats.

A hearty soup made with this chewy grain is simmered in chicken broth with onion.

American home cooks simmer ground beef, beans, corn and tomatoes into this Tex-Mex bowl.

Ashkenazi Jewish cooks float unleavened dumplings, named for this flatbread, in chicken broth.

South Indian cooks brighten a tamarind-and-spice broth by this name with black pepper and garlic.

Scandinavian and Eastern European cooks turn this stinging spring plant into a bright green soup.

Spain's chilled, pureed tomato-and-vegetable soup is a summer staple in Andalusia.

Caribbean cooks in Trinidad and Jamaica simmer leafy greens into a soup by this name.

This Greek chicken-and-rice soup is thickened with egg and brightened with a tart citrus juice.

The Dutch serve a thick pea soup by this name alongside smoked sausage.

This prized Chinese delicacy soup is made from solidified swiftlet saliva.

This Central Asian noodle soup pairs a meat-and-vegetable stew with hand-pulled noodles.

Finland's creamy lohikeitto soup is simmered from potatoes, cream, dill and this pink fish.

This Indonesian turmeric chicken soup is served with noodles, egg and fried shallots.

This sour Polish rye soup is traditionally served in a bowl made of hollowed bread.

Mexico's hominy-and-pork soup is traditionally garnished with lettuce, radish and lime.

This Filipino dessert soup simmers fruit and tapioca in sweet coconut milk.

Filipino cooks simmer beef shank and bone marrow for hours into a soup by this name.

Czechs traditionally serve a Christmas Eve soup made from this freshwater fish.

Hungary's paprika-spiced beef-and-vegetable soup shares a name with a thicker stew.

Chinese cooks simmer rice into a soft porridge-like soup by this name.

A smooth, creamy soup made from shellfish stock is called a _ _ _ _ _ _; lobster is the classic version.

Vietnam's iconic beef-broth noodle soup is fragrant with star anise and cinnamon.

Koreans simmer fermented cabbage into a spicy, sour soup bearing its name.

Canadians simmer dried peas with ham into a thick soup, often named for how the pea looks.

Koreans eat a rice-cake soup by this name to celebrate the New Year.

Japan's beloved noodle soup comes in broths ranging from soy-based to rich pork bone.

Medieval Europeans warmed heated beer with bread and eggs into a curious soup by this name.

Served in a hollowed-out gourd, this Chinese soup is named for a winter variety of this fruit.

Mexico's hangover-curing soup simmers tripe with hominy and dried chilis.

A clear, flavorful French broth used as a soup base is known by this name.

Thailand's coconut-milk chicken soup, gentler than its sour cousin, is named this.

This Chinese soup is made by slowly stirring beaten egg into hot broth.

Belgium's creamy fish or chicken stew shares its name with a word meaning boiling water.

Portugal's kale-and-potato soup, caldo _ _ _ _ _, takes its name from the word for green.

Russians have simmered this cabbage soup for over a thousand years.

Filipino cooks slow-braise goat or beef with liver sauce and vegetables into a stew by this name.

Russians make a clear fish soup by this name, seasoned with dill, parsley and black pepper.

North African cooks slow-braise meat and dried fruit in a cone-shaped clay pot bearing this name.

This milky Korean broth is simmered for hours from beef ribs or oxtail.

This South American soup simmers rice, potato, squash and corn with chicken or beef.

Nigerians ladle this ground-melon-seed soup over pounded yam or fufu.

This Scottish soup simmers lamb or mutton with barley and root vegetables.

Mexican chicken soup topped with crisp fried corn strips takes its name from this flatbread.

Thicker than its cousin gazpacho, this cold Spanish soup blends tomato with bread crumbs.

Hungary chills a sweet-tart summer soup made from this stone fruit, served with cream.

This Latin American stew simmers several meats with root vegetables like yuca and plantain.