The Best Fall Soups and Stews for Soul-Warming Comfort
Come crisp leaves and sweater weather, we depend on our best fall soup recipes
It’s fall. Light the fire, throw on a sweater, and make a pot of soup. We’re looking to incorporate as much fall produce as we possibly can: think carrots, persimmons, and so many types of squash. In the Dominican Republic, pumpkin is made into a creamy soup studded with cheese. Our Middle Eastern red lentil and butternut squash soup is fragrant with cumin, paprika, and garlic. Argentine locro is a hearty stew of squash, hominy, and meats like veal and pork. Paprika gives it a striking yellow-orange hue.
So after you’re done mastering the hardest fall recipes we have, take it easy and make yourself the best bowl of soup ever.
Beef Marrow Dumpling Soup (Markklösschensuppe)
Hot Beet Soup with Pork Belly (Bietes Zupa)
Fermented Carrot Borscht with Ginger and Turmeric
Chicken Dumplings in Broth (Kreplach Soup)
Red Chile and Pork Stew (Carne Adobada)
Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino)
Lamb Soup With Sour Cream (Palócleves)
Russian Sweet and Sour Beef Soup (Solyanka)
Tunisian Braised Veal With Dried Greens (Tunisian Molokhia)
Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)
Hungarian Bean and Ham Soup (Csülkös Bableves)
Dominican Cream of Pumpkin Soup (Crema de Auyama)
Mexican Noodle Soup (Sopa de Fideo)
Burgundy-Style Beef Stew (Boeuf Bourguignonne)
Fatback and Heirloom Bean Soup