List of sour soups explained

Sour soup
Type:	Soup
Variations:	Many

Various sour soups, named for their characteristic sour taste, are known in various East Asian, Southeast Asian, and the cuisines of Eastern Europe.

Asian origin

• 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

• Beet borscht cooked in Eastern Europe has an appreciable sour taste due to the addition of 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

• Borș, term from the historic region of Moldavia for sour soups or fermented wheat bran, essential ingredient to cook Ciorbă.

See also

Lime soup (Sopa de lima) from Mexico's Yucatan peninsula

• List of soups