8 Traditional Winter Soup Recipes from Around the World

A bowl of soup can be sharp with fermented rye, fragrant with Nigerian spices, or rich with slow-cooked pork bones. These eight traditional winter soup recipes explore the different kinds of comfort discussed in our video, from Polish żurek to Japanese tonkotsu ramen.

Some are everyday dishes in warm climates, others belong to colder-weather traditions. Here, we are bringing them together as bowls to cook when you want something warming.

Watch the Video First

Before choosing a recipe, watch our guide to eight cozy soups. It explains how sourness, spice, aroma and texture shape each bowl. Then come back here for ingredient quantities and cooking steps.

Watch the soup video on YouTube →

These are home adaptations of documented traditional preparations, not a single definitive recipe for each country. Regional choices and practical substitutions are identified below. Quantities use metric measurements; 1 tablespoon means 15 ml and 1 teaspoon means 5 ml. Cooking times are estimates.

Which Soup Should You Make?

Soup	Character	Choose it for
Żurek	Sour rye, sausage and marjoram	A tangy, filling bowl
Nigerian pepper soup	Aromatic goat broth and chile	A clear, intensely fragrant soup
Beet borscht	Earthy beets, dill and gentle acidity	A vegetable-led meal
Kimchi jjigae	Fermented cabbage, chile and pork	A spicy stew to share with rice
Paya soup	Ginger, whole spices and soft trotters	A slow weekend pot
Tom yum goong	Lime, lemongrass and shrimp	A relatively quick hot-and-sour soup
Tonkotsu ramen	Rich pork broth and noodles	A full-day cooking project
French garlic soup	Mellow garlic, egg and toast	A simple garlic starter

1. Polish Żurek: Traditional Sour Rye Soup

Żurek belongs to Poland’s sour rye soup tradition. Its tang comes from fermented rye starter, called zakwas, rather than a final splash of vinegar. This version includes white sausage and egg. Read about Żurek on Wikipedia.

4 servings · Prep 15 minutes · Cook 45 minutes · Prepared zakwas required

Ingredients

• 1.2 litres unsalted meat stock
• 350 g fresh Polish white sausage (biała kiełbasa)
• 100 g smoked bacon, diced; 1 onion, diced
• 1 carrot, sliced; 1 bay leaf; 3 allspice berries
• 300–400 ml prepared rye soup zakwas, stirred
• 2 garlic cloves, crushed; 2 teaspoons dried marjoram
• 2 hard-boiled eggs, halved; salt and pepper
• 2 tablespoons cream, optional

Method

1. Render the bacon in a pot, then soften the onion in its fat for 5 minutes.
2. Add stock, carrot, bay, allspice and whole sausages. Simmer 30–35 minutes, until the sausages are cooked through.
3. Remove and slice the sausages. Return them, then gradually stir in the zakwas. Simmer 5–10 minutes, stirring, until lightly thickened.
4. Add garlic and marjoram. Remove whole spices, season and optionally stir in cream off the heat. Serve with egg halves.

Cooking note: Buy rye starter intended for soup; bread sourdough starter is a different preparation.

Recipe references: Polonist’s żurek guide.

2. Nigerian Goat Meat Pepper Soup

Nigerian pepper soup is a family of brothy, aromatic dishes. Goat is the choice here, with ehu and scent leaves. Regional blends differ; this version does not require every spice mentioned in the video. Read about Nigerian pepper soup on Wikipedia.

4 servings · Prep 15 minutes · Cook 1½–2½ hours, depending on the goat

Ingredients

• 1 kg bone-in goat meat, cut into cooking pieces
• 1.5 litres water, plus extra to keep the meat covered
• 2 small onions, quartered
• 2½ teaspoons ground ehu (calabash nutmeg)
• 1 Scotch bonnet or habanero, chopped, or less to taste
• A small handful of fresh scent leaves, chopped
• 1–2 stock cubes, optional; salt to taste

Method

1. Put the goat, onions, ehu and optional stock cubes in a pot. Add water to cover the meat by about 2 cm.
2. Bring to a boil, then cover partially and simmer until tender, about 1½–2½ hours. Add hot water as needed.
3. Add the chile and scent leaves. Simmer 5 minutes, then taste before adding salt.
4. Serve with boiled yam, rice or agidi. Keep plenty of broth in each bowl.

Cooking note: If scent leaves are unavailable, basil is a practical substitute with a different aroma. Ordinary baking nutmeg does not reproduce ehu’s flavor.

Recipe references: Flo Chinyere’s goat pepper soup.

3. Ukrainian-Style Beet Borscht with Cabbage and Beans

Borscht has many regional forms. This Ukrainian-style vegetable version combines beets, cabbage, potatoes and beans. Its acidity comes from vinegar; beet soup does not have to be fermented. Read about Beet borscht on Wikipedia.

4–6 servings · Prep 20 minutes · Cook 45 minutes

Ingredients

• 350 g beets, peeled and coarsely grated
• 250 g potatoes, diced; 200 g cabbage, shredded
• 1 onion, diced; 1 carrot, grated
• 2 tablespoons sunflower oil; 2 tablespoons tomato paste
• 1.5 litres vegetable stock; 1 bay leaf
• 240 g cooked white beans, drained
• 1–2 tablespoons vinegar; 1 garlic clove, crushed
• 2 tablespoons chopped dill; salt and pepper
• Sour cream to serve, optional

Method

1. Soften onion and carrot in oil for 5 minutes. Add beets and cook 8 minutes. Stir in tomato paste for 1 minute.
2. Add stock, bay and potatoes. Simmer 10 minutes, then add cabbage and cook 10–15 minutes until the vegetables are tender.
3. Add beans, vinegar and garlic. Simmer 5 minutes, season and stir in dill. Remove the bay leaf.
4. Rest off the heat for 10 minutes. Serve with optional sour cream.

Cooking note: Taste before adding all the vinegar: the aim is balance between earthy sweetness and tang.

Recipe references: Natasha’s family borscht recipe; Klopotenko’s vegetable borscht method.

4. Korean Kimchi Jjigae with Pork and Tofu

Kimchi jjigae is a Korean stew, included here among the video’s eight bowls. Well-fermented cabbage kimchi supplies the sour foundation; pork and tofu make it substantial. Read about Kimchi jjigae on Wikipedia.

3–4 servings with rice · Prep 10 minutes · Cook 30 minutes

Ingredients

• 450 g mature cabbage kimchi, chopped; 60 ml kimchi brine
• 250 g pork shoulder or belly, thinly sliced
• 250 g firm tofu, sliced; 1 onion, sliced
• 3 spring onions, sliced
• 1 tablespoon gochujang; 2 teaspoons gochugaru
• 1 teaspoon sesame oil; 1–2 teaspoons sugar, to taste
• 600 ml unsalted anchovy stock or chicken stock
• Salt if needed; cooked rice to serve

Method

1. Put kimchi, brine, pork, onion and two spring onions in a pot. Add the pepper paste, flakes, oil, sugar and stock.
2. Bring to a simmer. Cover and cook 15 minutes, then stir well.
3. Lay tofu on top. Simmer 10–15 minutes more, until the pork is cooked and tender. Add a little water if too thick.
4. Taste before salting, scatter over the remaining spring onion and serve with rice.

Cooking note: Fresh kimchi gives a less sour stew. Choose mature kimchi for the characteristic balance.

Recipe references: Maangchi’s kimchi jjigae.

5. Goan-Style Paya Soup: Slow-Cooked Goat Trotters

Paya appears across South Asian cooking. This Goan-style version uses goat trotters, ginger and whole spices. Other versions use different seasonings or make a thicker curry. Read about Paya soup on Wikipedia.

4 servings · Prep 15 minutes with butcher-cleaned trotters · Cook 3–4 hours or until tender

Ingredients

• 800 g goat or lamb trotters, cleaned and cut by the butcher
• 2 litres water, plus extra as needed
• 3 cm ginger, sliced; 2 bay leaves
• 12 black peppercorns; 1 small cinnamon stick
• 2 teaspoons coriander seeds; ½ teaspoon turmeric
• 1 onion, chopped; 1 tomato, chopped
• Salt and freshly ground black pepper

Method

1. Place trotters in a heavy pot with water, ginger, bay, peppercorns, cinnamon, coriander and turmeric.
2. Bring to a boil and skim the surface. Partially cover and simmer gently for 3–4 hours, until the tissue is very soft and pulls from the bones. Keep covered with water.
3. Lift out the trotters. Strain the broth to remove whole spices and any bone fragments. Return broth and trotters to the pot.
4. Add onion and tomato. Simmer 20 minutes until soft, then season. Serve with bread or rice.

Cooking note: Judge tenderness rather than the clock. The broth should feel full-bodied; no flour is needed.

Recipe references: Celebration In My Kitchen’s Goan paya.

6. Thai Tom Yum Goong Nam Sai: Clear Hot-and-Sour Shrimp Soup

Tom yum goong nam sai is the clear shrimp version. Lemongrass, galangal and makrut lime leaves give it its recognizable aroma. This recipe uses neither coconut milk nor evaporated milk. Read about Tom yum goong on Wikipedia.

4 servings alongside rice · Prep 15 minutes · Cook 20 minutes

Ingredients

• 1.2 litres water or unsalted shrimp stock
• 2 lemongrass stalks, bruised and cut into chunks
• 5 thin galangal slices; 6 makrut lime leaves, torn
• 2 garlic cloves, bruised; 1–3 Thai chiles, bruised
• 200 g oyster mushrooms; 1 tomato, wedged
• 400 g peeled, deveined shrimp
• 3 tablespoons fish sauce, plus more to taste
• 3–4 tablespoons lime juice; 1 teaspoon sugar, optional
• A small handful of chopped cilantro

Method

1. Simmer water with lemongrass, galangal, lime leaves, garlic and chiles for 10 minutes.
2. Add mushrooms and tomato; simmer 5 minutes. Add shrimp and cook 2–3 minutes until opaque throughout.
3. Season with fish sauce and optional sugar. Turn off the heat, then add lime juice and cilantro.
4. Taste for sourness, salt and heat. Remove the tough aromatic pieces before serving, or explain that they are for flavoring.

Cooking note: Use galangal when possible: ginger creates a different flavor. Add lime juice at the end.

Recipe references: Eating Thai Food’s tom yum guide.

7. Japanese Tonkotsu Ramen with Pork-Bone Broth

Tonkotsu ramen is associated with Kyushu, Japan. Its cloudy pork broth is paired with noodles and a separate seasoning called tare. This is the long stovetop method, with a simple home shoyu tare. Read about Tonkotsu ramen on Wikipedia.

4 generous bowls · Prep 30 minutes · Cook about 12 hours · Large stockpot required

Ingredients

• 2 kg pork neck or leg bones, plus 500 g pork trotter or skin-on hock
• Cold water to cover, plus hot water for topping up
• 1 onion, halved; 1 head garlic, halved; 3 cm ginger
• 4 portions fresh ramen noodles, about 120–150 g each
• For tare: 80 ml Japanese soy sauce, 40 ml water, 20 ml mirin and 20 ml sake
• To serve: sliced spring onions, nori and optional prepared chashu or ramen eggs

Method

1. Cover bones and trotter with cold water and boil for 10–15 minutes. Carefully drain, rinse away residue and clean the pot.
2. Refill with fresh water to cover the bones by about 5 cm. Bring to a steady rolling boil and cook about 12 hours, partly covered. Check frequently, stir occasionally and replenish evaporated water. Keep the bones submerged and supervise the stove.
3. Add onion, garlic and ginger for the final 2 hours. Strain carefully. Adjust with hot water or reduce to approximately 2 litres of rich broth.
4. Simmer the tare ingredients in a small pan for 3 minutes. Start with 1 tablespoon tare per bowl and gradually add more after tasting with the broth.
5. Cook noodles separately according to their packet. Drain well, divide between bowls, add hot seasoned broth and finish with toppings.

Cooking note: The broth and tare do different jobs. Taste them together before adding more seasoning. Chashu and eggs are optional prepared toppings, not included in the cooking time.

Recipe references: Glebe Kitchen’s stovetop broth; Just One Cookbook’s ramen components and tare.

8. French Tourin à l’Ail: Garlic Soup with Egg and Bread

Tourin is a soup tradition of southwestern France. This garlic version uses egg and bread to give a simple broth body. Other regional French garlic soups use different ingredients. Read about French garlic soup on Wikipedia.

4 starter servings · Prep 10 minutes · Cook 25 minutes

Ingredients

• 12 garlic cloves, peeled and thinly sliced
• 1 tablespoon duck fat, or olive oil as a home substitute
• 1 tablespoon plain flour
• 1 litre water or light unsalted stock
• 2 eggs, separated
• 2 teaspoons wine vinegar
• 4 slices rustic bread, toasted; salt and pepper

Method

1. Soften garlic in the fat over low heat for 5 minutes without browning it deeply.
2. Stir in flour for 1 minute. Gradually whisk in water or stock. Simmer 15 minutes, then season.
3. Drizzle egg whites into the simmering soup while stirring to form strands. Cook until set.
4. Whisk yolks with vinegar. Off the heat, slowly whisk a ladle of hot soup into the yolks, then stir this mixture into the pot. Warm gently without boiling.
5. Ladle over toasted bread and serve immediately.

Cooking note: Gentle heat preserves the smooth egg finish. Use pasteurized eggs if avoiding lightly cooked egg.

Recipe references: Lomagne tourism’s traditional tourin; Tourin method from Académie du Goût.

What to Notice as You Cook

Compare żurek with borscht: both can taste pleasantly sour, but this żurek gets that sourness from rye fermentation while this borscht uses vinegar. Compare pepper soup with tom yum: both bring chile heat, but the herbs and spices give them different aromas. Finally, compare paya with tourin: a long-cooked animal broth and a quick egg-thickened soup can both feel substantial.

These are the comparisons explored in the video’s guide to soup flavor and texture. As you cook, taste before and after the final seasoning. A little acidity or salt can change how the whole bowl comes together.

Questions Before You Start

Which recipes are the quickest?

Tourin and tom yum are the shortest stovetop projects here. Kimchi jjigae is also manageable on a weeknight when your ingredients are ready. Save tonkotsu for a day when you can supervise the pot.

Are all eight dishes strictly soups?

No. Kimchi jjigae is a stew, and tonkotsu ramen is a noodle dish built around broth. They are included because they are among the eight dishes discussed in the video.

Which recipe is vegetarian?

The borscht above uses vegetable stock and beans. Omit its optional sour cream for a vegan bowl. Tourin can be vegetarian if you choose olive oil and vegetable stock, but it still contains egg. Check labels on fermented ingredients and sauces when adapting other recipes.

Do I need every specialty ingredient?

Start with a recipe whose defining ingredients you can find. Rye soup zakwas matters to żurek; mature kimchi matters to kimchi jjigae; galangal and makrut lime leaves matter to tom yum. A substitution can make a good meal while changing its traditional character.

Explore the Ingredients and Traditions

The Wikipedia links beside each dish provide background. These optional Google searches let you explore regional variations and ingredient names; search results are not the recipe sources.

• Polish zurek zakwas traditional soup
• Nigerian goat pepper soup ehu scent leaves
• Ukrainian beet borscht cabbage beans traditional
• traditional kimchi jjigae mature kimchi pork tofu
• Goan traditional paya soup goat trotters
• tom yum goong nam sai traditional clear soup
• tonkotsu ramen traditional pork bone broth shoyu tare
• tourin a l ail traditional French garlic egg soup

More Warming Recipes from The Curiosity Stick

For something to sip after dinner, explore our 8 hot chocolates around the world. If the spice combinations caught your attention, continue with 10 spiced coffee recipes from around the world.

Which Bowl Will You Cook First?

Sour and fermented, hot and spicy, or deep and rich? Watch the video, choose your first recipe, and tell us in the comments. If your family makes one of these dishes differently, share the region and the ingredient that makes your version special.