Soups Of The World Trivia Quiz

Answer: meatballs

Albondigas soup is a mouth watering concoction of zucchini, garlic, carrots, tomatoes, meatballs, and various spices. This soup is the traditional soup in many countries including Mexico and El Salvador.

Answer: Germany

Wasserschnalle is a traditional German soup that is rarely encountered today. It is a delicious blend of spices and bread served in the form of a soup. You may use the following recipe to try this rare variety of German soup:

Ingredients

(4 servings)

40 g Fat (not quite 3 Tbsp)
1 Onion, chopped
2 sl To 3 sl leftover bread, cut into cubes
3/4 l Water or beef broth (3 cups plus 3 Tbsp)
Salt
Pepper
Marjoram
Thyme
Caraway seed
1 tb Butter

Instructions:
Brown the onion in the fat until golden brown, then add thyme and marjoram. Stir in the bread cubes, add water (or broth) and bring to a boil. After a few minutes, add salt and pepper to taste. Serve with a small slice of bread in the hot soup.
Serves 4.

http://recipes.chef2chef.net/recipe-archive/9/A09886.shtml

Answer: spicy

The first set of vegetables that are incorporated into an "Okroshka" soup must be neutral in flavor. For example, turnips, potatoes, or rutabagas would be an excellent combination in this type of soup. These vegetables will have added flavor once the second sort of vegetables are added.

The second sort must be spicy. This means that green onions are used in combination with a variety of spicy green vegetables such as dill leaves, celery, tarragon, and parsley.

Answer: Chicken Soup

Hønsekødsuppe is a popular Danish soup that is sure to help make you feel better. This is a quick soup to make and ingredients include one large hen, onions, and celery root.

Answer: Groundnut Soup

Groundnut soup is a traditional African soup that should be served with dumplings or fufu (a dough-like food made with yams, cassava, or plantain). It is made by combining a variety of ingredients including peanut butter, chicken, and ginger.

Answer: Bhutan

Like many Asian countries, beef plays a large role in the cuisine of Bhutanese people. It should come as no surprise then that their traditional dish "Tshoem" consists of beef as well. This delicious soup is a spicy, filling dish consisting of beef cubes, garlic, ginger, chili peppers, and oyster mushrooms.

Answer: Abgousht

Abgousht is a delicious stew consisting mainly of meat, garbanzo beans, and white beans. The other three answers are also traditional Iranian meals. Sabzi Polo is a traditional vegetable rice that is served with many Iranian meals. Kabob Kubideh is grilled ground meat that is cooked by using skewers. Tah-Cheen-E Mourgh is a chicken dish that is similar to a chicken pot pie.

Answer: Pea Soup

"Erwtensoep" is also known as 'snert' by many Dutch people. This soup is made differently in every household, however, one thing that is traditional about this soup is that most Dutch families prepare this one day before it is served. This pea soup is very thick and many Dutch families consider it ready once they can place a spoon in the soup and it 'stands upright'.

Answer: Scotland

This is a traditional Scottish soup dating back to the 1500s. It has been recorded that Cock-A-Leekie has been served in Scotland since 1598. It has been documented that this soup was served at a Knight's house with boiling fowl and prunes. Prunes are no longer used in the recipe, although more traditional Scotsmen sometimes julienne prunes overtop of the soup.

http://www.soupsong.com/rcockale.html

Answer: Haiti

"Consomme a l'Orange" can be found in many Caribbean nations. It is a light and delicate soup that can be served either hot or cold. It is served as a first course and tries to stimulate the taste buds before the main course arrives. The following is a simple recipe for making "Consomme a l'Orange":

6 cups homemade chicken stock, clarified
2 cups strained, freshly squeezed orange juice
2 cloves

Garnish: orange slices, peeled and with all white membrane removed, sliced thinly

Combine clarified stock, orange juice, and cloves in a saucepan. Cover and bring to a simmer over very low heat. Simmer for 2-3 minutes. Strain into bouillon cups and garnish with orange slices. Can be served chilled.

http://www.soupsong.com/rchickn2.html