Don’t you love a hearty bowl of soup . . .or stew . . . or curry . . . or ramen?
Below are some well-loved Butternutplace bowls. Many have links to recipes.
USA: dishes highlight regional cuisine and reflect seasonal and bountiful harvests.
American soups are as diverse as the landscape — from slow-simmered stews packed with local produce to broths that feel like a hug on a chilly night. These bowls reflect seasons, ingredients in abundance, and a long tradition of feeding family and friends with something warm and satisfying.
USA Links: Kentucky Burgoo, Freestyle Split Pea and Pork Stew, Worthy Chili, Dump Chili. See also How to Split a Pea and Why Not To.
MEXICO: DISHES HIGHLIGHT CONCENTRATED FLAVORS AND SIMMMERING GOODNESS.
Mexican soups bring bold layers of flavor with chiles, hominy, and rich broths that taste like history in a bowl. They’re built for slow cooking and generous garnishes — vibrant, aromatic, and deeply comforting from first spoonful to last.
Mexico Links: Posole
WESTERN EUROPE IS GEOGRAPHICALLY SMALL BUT CULINARILY DIVERSE AND THE EPICENTER OF MUCH OF WHAT COMPRISES OUR CLASSIC DISHES.
In Western Europe, soups range from the refined to the rustic. Here you’ll find bowls that showcase rich stocks, caramelized depths, and timeless techniques — soups meant to be savored with crusty bread and good company.
Links: Meadow Cottage Cassoulet, Head Turning Lamb Neck Stew, Basic Lamb Stew, Cock-a-Leekie, Fresh gazpacho, French onion soup
CENTRAL AND EASTERN EUROPE/RUSSIA IS CHARACTERIZED BY FERMENTS, EARTHY FLAVORS AND WHOLE FOODS.
Soups from Central and Eastern Europe are hearty, earthy, and rooted in tradition, with fermented flavors, root vegetables, and whole foods at the center. These are bowls that warm the belly and hold up to long dinners in cooler weather.
Links: Chikhirtma, Kapustnica, Borscht
ASIAN: YES, THERE IS A BIG DIFFERENCE BETWEEN JAPANESE, SOUTHEAST ASIAN, AND EAST ASIAN, BUT I AM PUTTING THEM HERE TOGETHER. AS MY RECIPES EXPAND, I WILL DIFFERENTIATE THEM MORE.
Asian soups span an enormous range of tastes — from light, restorative broths to bold and spicy curry-inspired bowls. They balance heat, umami, and aromatics in ways that go far beyond “just soup,” and this collection gives a taste of that variety.
I’m missing quite a bit of the globe still. What would you like to see featured?
Stay Briny,
-Stacey
Butternutplace 