TasteAtlas ranks foods based on the ratings of the TasteAtlas audience. These rankings are determined by a variety of methods that recognize real users and that reject bot, nationalist, or local patriotic ratings.
Additionally, the ratings of users who the system recognizes as knowledgeable are given greater weight in the rankings. Up until April 24, 2023, a total of 4,146 ratings were entered into the system for the “10 Best Rated Meat Soups in the World” list, however only 2,107 of those ratings were validated by the system as being genuine.
The results of the TasteAtlas Rankings should not be taken as the ultimate, all-encompassing judgment regarding food. Their mission is to raise awareness about the abundance of high-quality food produced locally, foster a sense of pride in traditional meals, and pique your interest in cuisines you have not yet sampled.
1. Chorba beïda
During the holy month of Ramadan, Algerians customarily prepare a white chicken soup called chorea beda, which is a hearty and healthy dish. Chicken, onions, carrots, celery, garlic, butter, cinnamon, and chickpeas are the typical ingredients that go into its preparation. Other flavors may also be included. After the chicken pieces have been browned, the veggies are cooked until they have reached the desired degree of tenderness.
The chickpeas are added to the pot after some water has been added, and the soup is then allowed to simmer for a bit. At the very end of the cooking process, egg yolks, lemon juice, and either parsley or coriander are mixed together and then tossed into the soup. A piece of crusty bread is typically placed on the side of the plate when chorba beda is served.
This substantial Greek soup features soft beef meatballs that are combined with a broth that is rich in flavor. The meatballs and the broth are typically seasoned with a variety of fresh herbs, and the entire dish is finished with the addition of avgolemono, a creamy sauce made with eggs and lemon that thickens the soup and adds the signature zesty flavor.
Youvarlakia is typically eaten as a nourishing main course and is linked with the winter season. It is served with bread and is traditionally served during this time of year.
3. Beef Pho (Phở bò)
This beef-based variety of pho is prepared with a variety of cuts and parts of beef. The stock is made from beef bones, shank, ox tail, and neck, and the toppings can include thinly sliced fatty brisket (gu), flank, eye-round steak, tripe, cooked and raw beef (tái nm), tendon (gan), or beef balls (ph b viên), although the latter version is not that popular in Vietnam.
Spices including cinnamon, star anise, cloves, cardamom, and coriander are commonly used to impart flavor to beef pho, which is typically made using dried ingredients. The dish is often served in a bowl alongside rice noodles when still boiling hot, and it is topped with cilantro, sliced onions, and chopped green onions before being presented to the customer.
The traditional Polish pork soup known as rosó is known for being soothing. Even though the chicken version, which is known as rosó z kury, is the most well-known type, beef, veal, turkey, or mixed meat broths are also prepared relatively often around the country.
Because it produces a cloudy stock, pork should never be used in making a broth. The flavor of rosó is typically enhanced by the fact that the meat is prepared by being left on the bone during the cooking process. The meat is prepared by simmering it in cold water with a number of different vegetables, including mushrooms, carrots, and celery.
This classic dish from Hungary is prepared by slowly simmering meat, typically beef, in a rich broth flavored with paprika. Typically included in the dish are onions, bell peppers, root vegetables, a variety of spices, and occasionally tomatoes (depending on the specific regional variation).
Gulyás is a well-known meal that is quite popular not only within Hungary but also outside the borders of that country. In many places, the word gulyás refers to a thick stew, but in Hungary, the word gulyás most commonly refers to a soup-like dish. Because of this, the dish is also known as gulyásleves, which literally translates to “herdsman soup.”
The majority of people who are not from Hungary associate the name gulyás (goulash) with a dish called porkolt, which is a hearty stew from Hungary that is made with meat, onions, and a variety of spices. It is quite similar to goulash.
6. Northern Vietnamese Beef Pho (Phở bò tái chín)
Phở bò tái chín is a Northern Vietnamese variation of phở bò (beef pho). This soup is made using beef that is either well-done (chn) or rare or half-done (tái), and when it is served, the beef is finished cooking in the broth.
Other ingredients that are frequently used in the soup are beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, and cinnamon. Rice noodles are also sometimes included. Prior to the addition of the beef broth, each bowl contains a few slices of roasted beef as well as raw meat.
The Vietnamese noodle dish known as ph b tái than is traditionally garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil. Lime wedges are frequently served on the side.
This substantial Hungarian soup, which is traditionally served with either beef or chicken, is a staple dish seen in restaurants and is also a frequent meal that is cooked at home. In addition to the meat, it typically consists of noodles, a variety of root vegetables, and a variety of seasonings. It is always served hot, either as a wholesome appetizer or a straightforward main dish, depending on the context.
8. Ciorba Radauteana
Ciorba Radauteană is a popular and traditional soup dish in Romania. Chicken, onions, sweet red pepper, celery, carrots, lemon juice, garlic, parsley, and sour cream are the ingredients that go into the preparation of this dish. The ingredients are put into a pot and allowed to simmer over medium heat until the meat and the veggies have reached the desired tenderness.
Because lemon juice was used to make the soup, it has a very tart flavor. In Romania, ciorba Radauteana is particularly regarded for its ability to treat hangovers and for its curative characteristics; in fact, it is frequently used as a treatment for the symptoms of the common cold.
9. Tom kha gai
The flavorful dish known as tom kha gai is Thailand’s national food. It originates in the country’s north and reflects the cuisine of neighboring Laos. Coconut milk, chicken chunks or shreds, galangal (a reddish-brown or pink woody plant related to ginger), lemongrass, garlic, bird’s eye chili peppers, kaffir lime leaves, fish sauce, and shiitake mushrooms are the components of the soup whose name literally translates to “boiled galangal chicken soup.”
The spicy, pungent, slightly sour, and floral aromas of galangal give a unique contrast to the richness of the coconut milk, which ultimately results in the creation of a meal that is extremely aromatic. Tom kha gai has a high nutrient density and a wide range of useful medical characteristics, including the capacity to calm the digestive and intestinal tracts.
East Java is the place where the distinctive Indonesian delicacy known as rawon first appeared. Lime leaves, lemongrass, ginger, and chile are some of the traditional Indonesian ingredients that are typically used to prepare this delectable soup. It is also created using beef that has been slowly cooked. However, buah Kluwer, often known as the Indonesian black nut, is the most important ingredient.
Because it is extremely poisonous in its natural state, this rare Indonesian spice must always be fermented before it can be consumed. It is ground along with other ingredients and spices, which is what gives the meal its earthy and sour flavor as well as its distinctive dark black appearance. The city of Surabaya, which is located in East Java and serves as the province’s seat, is thought to be where the dish first appeared.
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