Bolivians love sopa de maní, a flavorful meat and vegetable stew, thickened and enriched with the earthy flavor of ground peanuts.
Recipe
Sopa de Maní
Sopa de Frijoles Negros
(Caribbean black bean soup)
Black bean soup is popular throughout the Caribbean, but it is especially well loved in Cuba. Sometimes spelled sopa de frijol negro.
Sopa de Caracol
(Honduran conch and vegetable soup)
The Garifuna people of Honduras’ Caribbean coast cook up conch in a coconut-scented broth with chunks of tomato, plantain and yuca root.
Sopa de Albóndigas
(Mexican meatballs in broth)
Albóndigas is Spanish for “meatballs,” and sopa de albóndigas is Mexican meatballs in a bowlful of hot, tomatoey broth.
Soon Dubu Jjigae
(Korean spicy tofu stew)
Soon dubu jjigae is Korean comfort food and can warm up the coldest night. A simple simmering of broth, kimchi, tofu and clams makes a stew with tons of flavor.
Sookju Namul
(Korean mung bean sprout salad)
Often spelled sukju namul, this simple yet satisfying sprouts salad is ubiquitous on the Korean table as a small vegetable side dish, or namul.
Sonoran Hot Dogs
(Mexican, American Southwestern beef frankfurter sandwich)
Sonoran hot dogs are a delicious, over-the-top style of serving frankfurters that originated in the northern Mexican city of Hermosilla.
Som Tam
(Thai green papaya salad)
Green papaya salad is the most popular salad in Thailand and is commonly sold in street stalls, especially in the North of the country.
Sofrito
(Latin flavoring base)
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sauteed and used as a base for Latin soups, stews, rice, beans and braises.
Socca Niçoise au Four
(French Provencal chickpea bread)
This roasted chickpea crepe is a famous specialty from Nice. The batter is baked on large copper pans in wood-fired ovens and is a popular snack or starter to a meal.