Son of a Bisque Trivia Quiz

Answer: Scotland

Scotland got the basis for the recipe from France, but switched out the onions for leeks, and made a dish known as the National Soup of Scotland. It is often thickened with rice or barley, and originally contained prunes. You may find some prunes as garnish nowadays, but the tradition of cooking them with the soup has faded.

Answer: Sweden

From southern Sweden in the province of Scania, the faithful have a traditional goose dinner in November to celebrate the Feast of St. Martin, the patron saint of geese. The Svartsoppa soup is served prior to the main entree of goose. Other parts of Europe celebrate as well, but the soup itself originates in Sweden. Black soup has all but departed traditional cuisine, but the festival keeps it alive at least for one day.

Answer: Haiti

Haiti gained its independence in 1804 from France. This Caribbean dish originates from there, and is the traditional meal eaten to commemorate the the date.

Answer: Vietnam

Pho (pronounced 'FUH') had a surge in popularity worldwide following the Vietnam War, as soldiers from multiple countries took the idea and recipes home with them. It can be served with beef or chicken in it, but it originated using beef; chicken only appeared after beef became scarce in the early 20th century.

Answer: The Netherlands

Snert, or Ertwensoep, is generally served only during wintertime in Holland. Besides the split peas, there are cuts of pork, celery, leeks, carrots and potato. Traditionally served with rye bread, you may find pancakes served alongside it as well.

Answer: Ukraine

Ukranians originally used something called hogweed (in Proto-Slavic "bŭrsčǐ"), which is where the name Borscht comes from. There are varieties of borscht, but they often are differentiated by color names (green borscht, white borscht, etc.) as they don't contain beets or beetroot, the vegetable that gives borscht its signature red color. Tomatoes are used often, but beets are usually the second ingredient.

Answer: France

More specifically it comes from the town of Marseilles in the southern region of Provence. Herbs from the region truly make bouillabaisse a dish difficult to truly reproduce in other parts of the world. But bouillabaisse is a high maintenance dish to make, in the Provencal region it usually is made only for large groups of people.

Answer: Spain

Spain (and neighboring Portugal) are the countries that put Gazpacho on the International cuisine map. Tomato, cucumber, bell pepper, onion and garlic are the most common vegetables that are pureed and added to stale bread to create the unique texture of gazpacho.

Answer: Mexico

A dish wildly popular in Mexico, the United States finds tripe exports going predominantly south to neighboring Mexico. A dish time-consuming but not difficult to make, red chili peppers are included in the base of the soup to stay true to Mexican cuisine. Menudo was also the name of the Hispanic boy band from the 1980's, taking their name from the signature Mexican dish. Ricky Martin was an early member of the band before he lived the vida loca in a solo career.

Answer: Philippines

The Philippines, rich in coconuts, developed this soup by extracting the heavy milk from a coconut, then creating a thin milk and boiling this with the taro, sweet potato, plantains and other native fruits. Tapioca is added to thicken. Then you add the thick milk back in and serve. the soup is traditionally served during Holy Week, but is not limited to only being seen then.