Soups and Stews of the World Trivia Word Search

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This Filipino soup gets its signature sourness from tamarind.

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

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

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

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

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

This Louisiana specialty is traditionally thickened with okra pods.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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