Sour soup

Sour soup

250px Spicy sour soup flavoured with tamarind, dried shrimps, and salted soy beans
Details
Type	Soup
Variations	Many

Sour soup refers to various soups in a number of national cuisines. The name reflects its distinctive feature: sour taste. Often a sour soup has a specific national name. Sour soups are known in East Asian, Southeast Asian, and Slavic cuisines.

Asian origin

• Samlar machu, a generic Khmer term for sour soup (Cambodian sour soup).
• Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam.
• Sinigang, Philippine fish sour soup
• Hot and sour soup
• Tom kha kai
• Tom yum
• Sweet and sour soup
• Lemon rasam - an Indian sour soup made with lemon juice
• Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma)

Slavic origin

• Some sorts of borscht cooked in Eastern Europe have appreciable sour taste due to adding (sour) tomatoes, sour beet (or fermented beet juice) and sour cream.
• Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth
• Sour shchi, a sour cabbage soup in Russian cuisine
• Rassolnik, traditional Russian soup made with pickled cucumbers
• Sorrel soup
• Solyanka, thick, spicy and sour soup in the Russian and Ukrainian cuisine
• Okroshka, cold Russian soup traditionally made with kvass
• Sour rye soup, known as żur in Belarus and Poland, or kyselo in Slovakia and the Czech Republic.
• Styrian sour soup (Slovenian cuisine)
• Vipava sour soup (Slovenian cuisine)

Romania and Moldova

• Borș, term from the historic region of Moldavia for sour soups or fermented wheat bran, essential ingredient to cook Ciorbă.

See also

• List of soups
• Food portal