5 Traditional Regional Varieties of Soup
                     5 Traditional Regional Varieties of Soup | Luis Anton P. Imperial
Erwtensoep
A thick pea soup, eaten in the Netherlands as a winter 
dish, traditionally served with sliced sausage.
Lablabi
A straightforward Tunisian garlic and cumin flavoured
chickpea soup served over small pieces of stale
crusty bread. Cumin is a fruit native to the Middle East.
Suān-Là Tāng (Hot and Sour Soup)
酸酸酸 (hot and sour soup) is a Chinese soup claimed
variously by the regional cuisines of Beijing and Sichuan as a 
regional dish. Hot and sour soup is a lot like chili; every family has 
their own variety, and each family thinks that theirs is the best. It is 
usually meat-based and contains ingredients like bamboo shoots and 
tofu.
Pasulj
A type of bean dish also popular throughout the
Balkan nations. It
is normally prepared with
meat, particularly smoked meat such as smoked
bacon, smoked sausage, and smoked joints, and is a
typical winter dish.
Zurek
A soup made from soured rye flour and meat, which is specific 
to Poland and other northern Slavonic nations 
such as Slovakia.