SOUPA, SOUP OR SHORBA  DOES SOUP MATTER WHEN ONE IS IN A SOUP?                     IS YOUR PERSONALITY AND LIFE STYLE ANY WAY RELATED TO…? “YOU NOT ONLY ARE WHAT YOU EAT, YOU ALSO ARE WHAT YOU SLURP”……… 

History of SOUP is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested and simple to make food. This type of preparation made it the perfect choice for both sedentary and traveling cultures, rich and poor, healthy people and invalids. Soup had evolved according to local ingredients and tastes.

New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato...are all variations on the same theme.

Soups have their own nomenclature and terminology and are classified and consumed in different consistencies and textures from country to country.

In India soups have been replaced by shorbas and so in other countries, some countries they are served as just opening course before main meal and some places as rich nourishing and huge quantities to serve the purpose of main meal.

A cold soup in hot weather and a hot soup in cold chilly weather suit the well being of a person and fit his temperament. "The foods we eat do say a lot about who we are as people”

Traditional regional soups Avgolemono - A Greek chicken soup with lemon and eggBorscht - A beet soup from Eastern EuropeBouillabaisse - A fish soup from Marseille ,Southern France.Bourou-Bourou - A vegetable & pasta soup from the island of Corfu, GreeceBisque - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin.Caldo verde - A Portuguese minced cabbage soupCallaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and TobagoCock-a-leekie - Leek and potato soup made with chicken stock, in ScotlandClam chowder - two major types, New England Clam Chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base.Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from ScotlandMaryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base. From Maryland, USA.Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and tomato sauce or vinegar.Fanesca - A traditional cod soup from EcuadorFasolada - Traditional Greek bean soupFufu and Egusi soup - A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seedGazpacho - A cold vegetable soup from SpainGoulash- A Hungarian soup of beef, paprika and onion.Gumbo - A traditional Creole soup from the American South, thickened with okra pods.Lentil soup - A soup popular in the Middle East and Mediterranean.Menudo - A traditional Mexican soup with tripe and hominy.Minestrone - An Italian vegetable soupMiso soup - A Japanese soup made from fish broth and fermented soyMulligatawny Soup - An Indian curried soupPatsás - A Greek tripe soupSnert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage. Philadelphia pepper pot Soup - A Philadelphia, Pennsylvania specialty, traditionally made with tripe.Psaro soupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.She-crab soup - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.Solyanka - A cabbage soup from RussiaSour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.Tarator - A Bulgarian cold soup made from yogurt and cucumbersTomato soup (pomidorowa) - Traditional polish soup made of tomato.Vichyssoise - A French-style soup invented by a French chef at the Ritz Hotel in NYC. French cold purée soup with potatoes, leeks, and cream.Waterzooi - A Belgian fish soupŻurek - A Polish wheat soup with sausages often served in a bowl made of bread.