Soups & Stews
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
For this satisfying dish we recommend using both beef chuck and short ribs, which add richness.
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
This stew is popular in Egypt, where favas are a staple food.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
The key to this easy avgolemono recipe (Greek lemon chicken soup) is to use a blender for the egg-lemon sauce.
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