Soups and Stews of the World Trivia Word Search

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

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

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

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

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

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

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

France tops a caramelized version of this vegetable, simmered in beef broth, with melted cheese and bread.

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

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

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

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

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

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

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

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

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

This Louisiana specialty is traditionally thickened with okra pods.

Colombia's national soup simmers chicken with several types of potato and a local herb.

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

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

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

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

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

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

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

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

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

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

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

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

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

This spiced beef-and-bean stew is a favorite along the US-Mexico border.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This Filipino soup gets its signature sourness from tamarind.

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

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

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

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

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

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

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

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

West African cooks thicken a spicy stew with this legume, also called the peanut.

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

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

Wales serves a soup made from this mild onion relative, especially on St. David's Day.

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

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

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

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

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

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

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

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

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

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

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

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

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