Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and the cuisines of Eastern Europe.
 Spicy sour soup flavoured with tamarind, dried shrimps, and salted soy beans | |
| Type | Soup |
|---|---|
| Variations | Many |
Asian origin edit
- Samlar machu, a Khmer term for a category of sour soups.
- Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam.
- Sinigang, Philippine sour soup
- Hot and sour soup
- Tom kha kai
- Tom yum
- Lemon rasam - an Indian sour soup made with lemon juices
- Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma)
- Sayur asem
- Ikan kuah kuning - an Indonesia sour fish soup
- Sour soup fish - a Guizhou cuisine in southern China
Slavic origin edit
- Beet borscht cooked in Eastern Europe has appreciable sour taste due to adding sour beet (or fermented beet juice) or sour cream.
- Borschts without beets are sour in general
- 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.
- Jota (Slovenian cuisine)
- Styrian sour soup (Slovenian cuisine)
- Vipava sour soup (Slovenian cuisine)
Romania and Moldova edit
See also edit
Lime soup (Sopa de lima) from Mexico's Yucatan peninsula
