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Soup is a liquid form of food prepared from meat, fish, or vegetable stock. It is often combined with various ingredients to add to flavor or taste. Some regions have special soups such as the pot-au-feu of France, the borscht of Russia, the mutton broth of Scotland, the minestrone of Italy, and the chowders of various seacoast places. Dietary values of soups differ according to the preparation. The clear preparations are taken as appetizers, while the substantial ones can be consumed as mini meals