Parsnip

Ciorba Radauteana is a traditional soup. It's made with a combination of chicken, onions, sweet red pepper, celery, carrots, lemon juice, garlic, parsley, and sour cream. The ingredients are simmered over medium heat until the meat and the vegetab... READ MORE

Traditional Polish cucumber soup consists of grated pickled cucumbers, diced potatoes, a variety of root vegetables, and numerous fresh herbs and spices. The soup is usually blended with a flavorful meat broth, and it is sometimes thickened with f... READ MORE

Danish chicken soup is usually prepared with a flavorful, clear chicken broth, vegetables such as carrots and leeks, small-sized pork or beef meatballs, and dumplings. It is usually seasoned with various fresh herbs such as thyme and parsley, and ... READ MORE

Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onion... READ MORE

Ciorbă de burtă is a creamy, sour and garlicky, yellow-colored Romanian soup containing strips of beef tripe and slices of red pepper. Although considered a rare delicacy and an acquired taste due to its main ingredient being the lining of a cow&r... READ MORE

Ciorbă de pește "ca-n Deltă," or fish soup in the fashion of the Danube Delta, is a traditional sour soup that is made with a combination of fish stock, fresh fish (both saltwater and freshwater fish can be used), vegetables, herbs, and borş. The ... READ MORE

Pot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices. In America, the dish is also known as Yankee pot roast, referring to the fact that it's most often prepa... READ MORE

Even though tafelspitz is today one of the most popular Austrian dishes, this succulent boiled veal dish was once reserved only for the ruling class, and it was the favorite dish of Emperor Franz Joseph I. According to the 1912 imperial c... READ MORE

Soups are the essential part of Austrian cuisine, and the most popular clear soup in the country is the simple rindsuppe. This particular variety has played a vital role in the Viennese culinary history, with which it is usually associated. The pr... READ MORE

Ciorbă de pui is a sour Romanian version of chicken soup. It consists of chicken meat and lots of vegetables such as carrots, potatoes, onions, peppers, parsnip, and tomatoes. The soup is seasoned with borș, lemon, or sauerkraut juice for a fresh,... READ MORE

Mâncare de mazăre is a Romanian pea stew. The peas are typically cooked with chopped onions, carrots, bell peppers, parsnip, tomato sauce, vegetable stock, and seasonings. The stew can be prepared only with vegetables (it is then suitable fo... READ MORE

Ciorbă de praz is a traditional sour leek soup. The leeks are cooked alongside a combination of vegetables, typically carrots, peppers, celery stalks, onions, potatoes, and parsnips. Sometimes the soup is enhanced with tomato juice and noodles. It... READ MORE

This clear soup is made from rich, clarified stock. It is a time consuming, luxurious, and expensive dish that results in crystal-clear, full-flavored liquid broth devoid of any trace of fat. It is believed that the ancestor of consommé was... READ MORE

Nudelsuppe is a simple German noodle soup that typically consists of noodles in clear soup. Traditionally, the base for the soup is a rich chicken or beef broth with German soup vegetables or soup greens (Suppengrün) such as carrots,... READ MORE

Kasvissosekeitto is a traditional vegetable soup originating from Finland. The soup is usually made with a combination of vegetable stock, onions, potatoes, carrots, celery, cream, salt, and black pepper. The vegetables are boiled in the stock unt... READ MORE

Ciorbă de oase is a traditional sour bone soup, typically made with meaty pork bones. Once boiled, the pork bones are discarded, and the meat stock with chunks of meat in it is cooked with a variety of vegetables such as carrots, parsley roots, pe... READ MORE

Zeleninová polévka is a Czech vegetable soup that is usually served as a nutritious appetizer. This hearty dish has numerous varieties and can incorporate various root or leafy vegetables. Most commonly, it consists of diced or slice... READ MORE

Rassolnik is a popular Russian soup with a unique aroma and flavor coming from pickled cucumbers, pearl barley, vegetables such as potatoes, onions, and carrots, fresh herbs, and offal such as chicken liver and beef or pork kidneys. Origi... READ MORE

Vadas marha is a traditional dish originating from Hungary. The dish is made with a combination of sliced beef and vadas, a creamy sauce consisting of carrots, onions, parsnip, bay leaves, black pepper, and sour cream. The preparation of the dish ... READ MORE

Brännesnuda is a traditional dish originating from the region of Skåne. Although there are a few variations, the dish is usually made with a combination of pork legs, carrots, leeks, celery, potatoes, cabbage, parsnips, horseradish, whi... READ MORE

Oksehalesuppe is a traditional oxtail soup. Although there are some variations, the soup is usually made with a combination of oxtails, margarine, bacon, celery, parsnip, carrots, tomatoes, onions, leeks, soy sauce, salt, peppercorns, marjoram, pa... READ MORE

Husmannsgryte or cotter's kettle is a traditional stew originating from Norway. This hearty stew is usually made with a combination of bouillon cubes, rutabagas, medisterpølse sausage, carrots, parsnips, mustard, leeks, salt, and pepper. Th... READ MORE

Flipper pie is a traditional pie made with an unusual ingredient – harp seal flippers. It originates from Newfoundland and Labrador, where it has been prepared and consumed during the Lenten season (especially Good Friday and Easter) and the... READ MORE