Each national cuisine contains at least one first course that is unique to that country or region. All of them have their own culinary flavor, and the most popular ones are gladly borrowed into other cuisines. We have collected recipes for delicious soups from different countries for you and offer to cook them at home.
Our selection includes light vegetable stews and hearty, rich first courses. They have one thing in common - they are all very tasty (each dish in its own way), and almost anyone can cook them in their home kitchen. Choose the most delicious soup recipe from different countries and surprise your loved ones.
Greek style
Avgolemono is one of the main soups of the national cuisine of Greece. This is a fairly thick soup with yolks and pieces of chicken meat. It is believed that the Greeks borrowed the original recipe for pomegranate juice from the Jews. They replaced pomegranate juice with lemon juice, and later added orzo pasta - small pasta that resembles grains of rice. By the way, analogues of avgolemono are also found in other cuisines. The Arabs call it tarbiya, the Italians call it brodo brusco, and the Middle Eastern peoples call it agristada.
Ingredients:
- water - 1.5 liters
- chicken breast - 1 pc.
- orzo pasta – 100 g
- onion - 1 pc.
- carrots - 1 pc.
- egg yolks - 4 pcs.
- lemon juice - 100 ml
- flour - 2 tbsp. l.
- olive oil - 2 tbsp. l.
- salt, black peppercorns - to taste
- fresh herbs - for serving
Place the chicken breast, whole onion, carrots and peppercorns into the pan. Fill everything with water, bring to a boil and cook over low heat for 30–40 minutes under the lid. Then we filter the broth, cool the meat and separate it into fibers. Bring the broth to a boil again, add the orzo pasta, and cook until al dente.
Meanwhile, heat the olive oil in a saucepan and fry the flour in it until a smooth, homogeneous mass is obtained. Separately, whisk the lemon juice and yolks into a creamy paste - everything should be at room temperature. Mix the lemon dressing with the olive oil sauce and pour into the broth in a thin stream. Add pieces of chicken meat and simmer a little over the fire until the soup thickens slightly. Avgolemono is served hot with chopped herbs.
Hungarian goulash (bograc guyash)
The word gulyas itself (by the way, it is correctly pronounced “guyash”) means “shepherd,” which clearly indicates the common origin of this dish. On restaurant menus it is usually listed as gulyas leves , that is, “shepherd's soup.”
It is no coincidence that in traditional and very popular competitions in Hungary for the best goulash, such soup is cooked over an open fire. Not only because this is exactly how real Magyar shepherds cooked it, but also for the sake of a special vessel in which only the right goulash can be prepared, its exact name is “bogracsgulyas”, that is, “goulash from a pot”.
The recipe is taken from the “Small Hungarian Cookbook” by Károly Gundel, a very famous Hungarian chef in his time.
You will need: beef (boneless) - 1 kg, pork fat (4 - 5 strips of bacon) - 80g, onions - 300g, paprika - 3 tbsp, salt, cumin, garlic - to taste, potatoes - 1 kg, pepper (sweet green) - 140g, tomatoes - 60g,
chipette - 6 servings for chipette: flour - 80g, egg - 1 pc., salt - to taste.
Preparation: Cut juicy meat with many tendons (shoulder part, cut, shank) into cubes with a side of 1.5-2 cm. Fry finely chopped onion in melted fat until golden brown. Reduce heat, add paprika to the not too hot fat, stir quickly, immediately add meat, add crushed garlic mixed with cumin, add a little water and, stirring occasionally, continue to simmer over low heat. If necessary, add water, but always a little, so that the meat does not cook, but simmers in a small amount of liquid.
While the meat is stewing, peel and cut potatoes (not very crumbly), green peppers, tomatoes into 1 cm cubes, and also prepare chipette. When the meat is almost ready, let the juices evaporate so that only the fat remains in the pan. Add potatoes to the meat, stir well and simmer until the potatoes begin to glaze, then add bone broth and add green peppers and tomatoes.
When the potatoes are almost cooked, just before serving, add the chipettes to the soup and let them cook. The final amount of soup is adjusted by adding bone broth or water, then adding salt again.
Recipe tips: how to cook “Chipette” (dumplings)
The name of the test “chipetke” comes from the Hungarian word “chipkedni”, which means to pinch. Mix flour, eggs and salt (without water) into a stiff dough. Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail with floured hands. Cook these pieces in boiling soup. When the dough is ready (after 3-4 minutes) it will float to the surface.
Okroshka in Bulgarian
The most popular soup in Bulgaria is tarator. According to legend, it was invented by a certain khan, and the three-headed eagle suggested the recipe to him. As a child, a magical bird brought the boy a bag of dry herbs in its claws, and decades later, a cucumber. Another missing ingredient, a bottle of olive oil, was kept by the khan's future wife. At the command of the eagle, all three components were mixed at the right moment in a bowl of sour milk. This is how people first tried tarator. Today this soup is enjoyed with pleasure not only in Bulgaria, but throughout the entire Balkan Peninsula.
Ingredients:
- kefir (natural yogurt) – 500 ml
- cucumber - 3 pcs.
- parsley, dill, cilantro - 5-7 sprigs each
- garlic - 3-5 cloves
- olive oil - 2 tbsp. l.
- salt, pepper mixture - to taste
- walnuts - a handful
Cut the cucumbers into strips, or even with the peel. Finely chop all the greens and combine with cucumbers in a saucepan. Pass the garlic through a press, mix with nuts and pestle, pound in a mortar until a thick paste is obtained. Season it with a mixture of peppers and put it in a pan with cucumbers and herbs. Pour the resulting mixture with kefir and olive oil, add salt to taste, and mix thoroughly. It is important to let the soup brew in the refrigerator for at least 2 hours - then the aroma and taste will become more intense. Before serving, decorate the plate with tarator with cucumber slices and ground walnuts.
Rassolnik
0
Like solyanka, this soup was one of the oldest in Rus', and it was cooked long before the official appearance of liquid hot dishes in our country (17th century). Rassolnik was almost 100% prepared from cucumber brine with the addition of pickles, which is how it got its name. The remaining ingredients of the soup (pearl barley, carrots) were also accessible and simple, which made it a frequent guest on the tables of ordinary peasants. And, by the way, like solyanka, which in those days was called “hangover”, rassolnik was often used as a snack for alcohol or to relieve a hangover. Recipe: 300 g beef, 150 g pearl barley, 2 potatoes, 1 onion, 2 cloves of garlic, 1 carrot, 3 pickled cucumbers, herbs, pepper, basil - to taste Cook the beef broth. Fry finely chopped onions, garlic and carrots in vegetable oil with seasonings. Boil pearl barley until half cooked. Finely chop the potatoes and add them to the prepared broth along with frying, cereal and seasonings to taste. 10 minutes before readiness, add chopped cucumbers and herbs.
Gazpacho's big brother
Next up is the Spanish soup salmorejo, whose homeland is considered to be Cordoba. Originally it was a simple stew of bread, water and olive oil. As soon as tomatoes were brought into the country, the soup was replenished with a key ingredient. How, then, does salmorejo differ from gazpacho? Because it is prepared in a simplified way. And it definitely contains jamon. We will replace the jamon with prosciutto.
Ingredients:
- white yesterday's bread - 200 g
- filtered water - 250 ml
- tomatoes - 1 kg
- garlic - 1-2 cloves
- olive oil - 100 ml
- balsamic vinegar - 2 tsp.
- salt, black pepper - to taste
To submit:
- fresh herbs - 4–5 sprigs
- boiled eggs - 2 pcs.
- prosciutto - 8–10 strips
Carefully cut the crusts off the bread, cut the crumb into cubes, add water, and leave for 15 minutes. There is no need to squeeze excess moisture out of it later. Pour boiling water over the tomatoes and remove the skin. We send them to the soaked bread and beat thoroughly with a submersible blender. Add crushed garlic, olive oil, salt and pepper. Mix the resulting mass well, cover with film and put in the refrigerator for 2-3 hours. The Spaniards decorate salmorejo simply - with slices of boiled eggs and strips of jamon. You can replace the jamon with prosciutto and add some chopped herbs.
Other national dishes
Let's look at what the national dishes of other countries are called. In China it is soup with funchose. Ramen noodle soup is considered the national dish of Japan. In Mexico it is a spicy bean soup, and in the Czech Republic it is garlic soup. Armenia also has a national dish. It's called saved soup. It can be served either cold or hot. The national soup of Georgia is known all over the world. It's called kharcho. The most famous dish of Texas and Mexico is chili con carne. The obligatory components of the dish are meat and chili pepper.
The national cold soup of Spain is gazpacho. This dish is the pride of the country's residents. It is prepared simply and quickly enough. Traditional Finnish fish soup kalakeitto. It is cooked with milk. The dish is often called “Finnish soup”.
Fish soup with a Finnish flavor
Finnish cuisine is dominated by fish soups. Kalakeitto, or milk soup, is one of them. Traditionally, white fish fillets with minimal bone content are used for it. Flounder, cod or whitefish are preferred. It is quite possible to cook broth from the ridges, heads and fins. We will prepare a festive version of this dish - lohikeitto soup. It is prepared from red fish, replacing milk with thick cream. But let's return to the classic recipe.
Ingredients:
- red fish fillet - 500 g
- head, tail, fins - for broth
- water - 1.5 liters
- cream - 100 ml
- potatoes - 3-4 pcs.
- onions - 2 pcs.
- carrots - 1 pc.
- flour - 2 tbsp. l.
- salt, bay leaf, allspice, black pepper - to taste
- parsley - 4–5 sprigs
Fill the head, tail and fins with water in a saucepan. Add whole onions and carrots, peppercorns and bay leaves. Bring everything to a boil, simmer the broth over low heat for half an hour, strain thoroughly.
Cut the fish fillet into slices, potatoes into cubes, and onion into small cubes. Pour all this into the broth, bring to a boil again, and cook until tender. At the end, pour in warm cream, salt and pepper to taste. To thicken, add flour and stir well. Usually Finnish housewives let the soup brew for 24 hours. If you can't wait, you can try it right now, just don't forget to garnish the dish with herbs.
Bulgarian cold soup “Tator”
In our review of the most delicious soups from different countries, we could not ignore the cold version of the dish. The Bulgarian “Tator” is especially relevant in hot weather, but you can enjoy the taste of such soups at any time of the year. The main thing is to prepare it correctly, and for this you always have our step-by-step recipes at hand.
Required Ingredients
To prepare this fresh and easy soup you will need:
- Kefir – 400 milliliters;
- Fresh cucumber – 2 pieces (small);
- Garlic – 2 cloves;
- Walnuts – 40 grams;
- Fresh dill – 3–4 sprigs;
- Sunflower oil – 2 tablespoons;
- Salt and ground pepper - at your own discretion.
Many people prefer to replace kefir with yogurt, but you need to take only a natural product and without additives.
Bulgarian cold soup “Tator”: step-by-step recipe
Cooking process
This soup is prepared very quickly, since we do not need to fry or boil anything:
- First of all, prepare the cucumbers. They need to be grated on a coarse grater. Before doing this, it is better to remove the green peel from the fruit, or at least make sure that it is not bitter.
- Chop the dill and garlic using a knife. Garlic can also be passed through a garlic press, if you have such a device in your kitchen.
- Pour the grated cucumber, garlic and dill into the pan. Add sunflower oil and then pour in kefir or yogurt (as an experiment, you can try combining both of these products in equal proportions).
- Add salt and pepper (at your discretion) and mix the contents of the pan thoroughly. At the same stage, add crushed walnuts.
- Depending on the kefir (yogurt), the soup may be thick, so (if desired) you can thin it slightly with cool water.
Tarator is served cold, which is why it is so pleasant to eat on hot summer days. It is poured into plates and eaten with spoons, or served in glasses and drunk as a drink. After trying this dish, you will understand why we consider it worthy of being on the list of the most delicious soups from different countries.
3 dinners for two with free delivery for RUB 1,990.
View menu
American hodgepodge
Some gourmets call it Louisiana-style solyanka, since this soup began its journey in the American state of Louisiana, and it got there thanks to African settlers. In the world, the soup is better known as gumbo. There are many variations: with poultry, red meat, seafood, vegetables. But one ingredient is everywhere: okra, or okra. This is an African plant that resembles a cross between asparagus and squash. They use juicy, crispy fruit-pods with seeds. We invite you to try the classic gumbo recipe.
Ingredients:
- chicken broth - 500 ml
- sausage – 250 g
- shrimp – 300 g
- tomatoes - 2 pcs.
- garlic - 2-3 cloves
- leek - 1 pc.
- celery stalk - 2 pcs.
- green bell pepper - 1 pc.
- okra - 100 g
- butter - 70 g
- olive oil - 100 ml
- flour - 70 g
- parsley - 1 bunch
- salt, paprika, black pepper, dry herbs - to taste
Cut the leek into rings, the pepper into strips, and the celery into slices. Fry all the vegetables in a heavy-bottomed pan with olive oil until they become soft. Add the chopped sausage and crushed garlic and fry for a couple more minutes. Pour chicken broth over everything and cook over low heat for 30–40 minutes.
Then melt the butter in a frying pan and cook until a characteristic nutty aroma appears. Add flour and sauté for another minute. Pour in a ladle of broth from the pan, simmer slightly and pour the resulting sauce back into the pan. Cut okra into four parts, tomatoes into small slices. Lightly sauté them in oil and place them in a pan. Add the peeled shrimp last, about 5 minutes before the end. Season the soup with salt and spices. Garnish a bowl of bright red gumbo with herbs and serve quickly.
Borsch
Article on the topic
Historical cuisine. When did people first make soup? Infographics It is prepared in Russia, Ukraine, Belarus, Poland; Romanians and Lithuanians also have their own variations of borscht. Although they are not Slavs, they have adopted many dishes from Slavic cuisine. It is difficult to draw a line between Russian and Ukrainian borscht. Some people think that cracklings and garlic are required in Ukrainian borscht, others say that lard is not necessary, but sauerkraut is required for Russian borscht. But we can definitely say that if you see an option with pampushki, this is Ukrainian borscht, the same applies to lard.
Many people believe that borscht is an original Ukrainian dish. Most likely, this soup appeared on the territory occupied by Kievan Rus in the Middle Ages. Borscht has been mentioned in Russian chronicles since the 16th century.
In Belarus, they cook a special borscht; they do not add cabbage to it, but they add already boiled beets, which ensures a bright red color. No garlic or greaves, unlike its Ukrainian counterpart, but the broth is made using smoked meats.
In Poland, they cook borscht only from beets, adding vinegar to the broth, but these are especially practical housewives; the more generous ones put potatoes in the borscht, flavoring them with fried bacon, and stew the grated beets in lard fat. This is a Western Ukrainian version of borscht, which is also found in Poland.
Mexican Elixir of Life
In the United States, you can try a dish with a long history - Mexican pozole soup. Corn, its main ingredient, had a sacred meaning among the ancient Indians and was used during rituals. That’s why the soup itself has a special meaning. It is believed to increase vitality. In Mexico, a special variety of corn with large grains is used to prepare it, which burst when cooked and resemble flower buds. There are three types of pozole - classic white, green with chard leaves and red with chili pepper. We suggest making pozole with avocado.
Ingredients:
- chicken broth - 1.2 liters
- canned corn - 400 g
- pork pulp - 600 g
- tomato paste - 1 tbsp. l.
- white onion - 1 pc.
- garlic - 3-4 cloves
- chili pepper - 1 pc.
- dried thyme and paprika - 1 tbsp. l.
- dried cumin, oregano, coriander - 0.5 tsp each.
- bay leaf - to taste
- olive oil - 2 tbsp. l.
- avocado - 1 pc.
- red onion, cilantro, lime - for serving
We clean the chili pepper from partitions and seeds, cut into thin strips. Cut the white onion into half rings. Chop the garlic into thin slices. Fry all these vegetables until softened in a pan with olive oil, after adding all the spices. Next, lay out the pork in pieces and fry until golden brown. Pour in the hot broth, add tomato paste, and add corn. Cook the soup over low heat until the meat is cooked. At the end, add salt and pepper. Garnish each serving of pozole with avocado slices, lime wedges, red onion rings and cilantro.
Czech garlic soup
In itself, this Czech first dish is quite light (no meat), but at the same time very piquant - thanks to the presence of a large amount of garlic. Those who welcome garlic into their diet will be truly delighted.
Required Ingredients
The set of products needed for this garlic soup is simple:
- Fresh garlic – 10 cloves;
- Onion – 1 small onion;
- Potatoes – 4 pieces;
- Olive oil – 4 tablespoons;
- Chicken broth – 1.5 liters;
- Sweet bell pepper (yellow) – 1 piece;
- Hard cheese – 100 grams;
- Wheat bread – 4 pieces;
- Fresh parsley - half a standard bunch;
- Thyme – 1 teaspoon;
- Salt and ground pepper - to your own taste.
This Czech soup can rightfully be called budget-friendly, but it turns out to be very tasty, with a pleasant garlicky aftertaste.
Czech garlic soup: step-by-step recipe
Cooking process
For cooking, we need a saucepan (for cooking soup) and a frying pan (for frying vegetables). We check the presence of all ingredients and begin:
- Peel the onion and chop it with a knife, first into rings and then into small pieces.
- Pour one tablespoon of olive oil into a saucepan, place it over medium-medium heat and pour the chopped onion into it. Sauté for a few minutes until it becomes transparent.
- Then pour the chicken broth prepared in advance into the pan. While it is boiling, peel the potatoes and cut them into small cubes. As soon as the broth boils, throw the potatoes into it.
- Cook the potatoes for five minutes after the water boils again.
- Then add the pepper, which we first peel from the internal seeds and pulp and cut into small cubes. Cook for another 5 minutes.
- During this time, grate the garlic on a fine grater or pass it through a garlic press and mix it with thyme. Add this mixture to the soup, adding salt and pepper to taste.
- Next, let's prepare wheat croutons, without which this Czech garlic soup will not be itself. Cut the wheat bread into cubes and place in a frying pan in which we preheat 3 tablespoons of olive oil. Brown the bread on all sides (stirring constantly) and remove from the pan.
- Grate the cheese on a coarse grater and chop the parsley with a knife. Crackers, shredded cheese and chopped parsley can be added directly to the pan, or have everyone put the required amount in their own bowl.
Czech garlic soup can rightfully be called one of the most delicious first dishes among different countries.
Colombian curiosity
Another interesting Latin American variation is the Colombian ajiaco soup. It got its name from one of the ingredients - a type of hot ahi pepper. The peculiarity of the recipe is that it uses three varieties of potatoes that grow only in Colombia. In our latitudes, they can be replaced with tubers, which boil well and quickly. Another rare ingredient is guascas, a type of aromatic green. Oregano comes closest to it in terms of taste. We suggest preparing an adapted version of Colombian soup.
Ingredients:
- chicken carcass - 1.2 kg
- veal ribs – 300 g
- water - 2.5 liters
- onions - 1 pc.
- potatoes - 1 kg
- cilantro - 2 bunches
- corn on the cob - 4 pcs.
- dried oregano - 1 tbsp. l.
- spinach - 1 bunch
- capers in marinade - 150 g
- salt, black pepper - to taste
- sour cream - for serving
Fill the chicken and veal ribs with water in a saucepan, bring to a boil, add the onion and oregano. Cook the broth at a gentle simmer for about 2 hours. Then take out the meat, remove it from the bones, chop it, and return it to the pan.
Grate 3 potatoes, cut the rest into cubes. Chop the corn cobs into several pieces. Place all this in a pan with broth and continue cooking. When the soup is almost ready, add marinated capers, chopped spinach, salt and black pepper. Allow the ajiaco soup to simmer, covered, for 10-15 minutes before serving. Don't forget to put fresh thick sour cream next to it.
Beetroot
All Slavs adore borscht, and there are still fierce debates about who owns the original recipe - Ukraine or Russia? Or maybe Belarus? The confusion is also created by a huge number of variations: lean borscht and classic beef borscht, kholodnik, beetroot soup with mushrooms or beans, with cabbage and cracklings, with dumplings and donuts (these are already Ukrainian varieties). But three root vegetables remain the same base: beets, carrots and potatoes.
Beetroot
- Ingredients
Meat (pork/beef) – 0.4 kg, potatoes – 5 pcs., beets – 3 pcs., carrots – 2 pcs., head of cabbage, tomato – 1 pc., vegetable oil – 1-2 tbsp. spoons, vinegar - 2 tbsp. spoons, granulated sugar - 1 tbsp. spoon, salt to taste, garlic - 1 clove, fresh dill.
- How to cook?
Boil the meat in a large saucepan. Peel the potatoes and chop them into cubes or strips and add them to the meat. Chop the cabbage there too.
Fry peeled and grated beets and carrots in oil in a frying pan. Add sugar and vinegar. Simmer the vegetables for a quarter of an hour under the lid. Periodically add broth from the soup pot to make the roast juicier. 2 minutes before readiness, throw the chopped tomato into the bowl.
When the potatoes and cabbage are cooked, add the vegetables from the pan to them and stir. Keep the brew on low heat until ready, season at the end. If desired, press the garlic clove with a press and add to the soup. You shouldn’t throw in the garlic at the beginning – it will give off bitterness and lose its aroma.
Serve borscht in bowls, sprinkled with chopped dill, with rich sour cream and rye bread with caraway seeds.
Indian health soup
Indian cuisine definitely has a cult following about soups. Their main features are an abundance of bright spices, legumes in all their variety, and a thick, appetizing consistency. Tomato rasam soup embodies the best of everything. And although it is considered vegetarian, meat eaters will not feel deprived. The dish turns out thick and very satisfying. Indians claim that their soup has a healing effect and helps to quickly cope with cough and fever during a cold.
Ingredients:
- water - 1 liter
- red lentils – 50 g
- large tomatoes - 2 pcs.
- garlic - 2 cloves
- green chili pepper - 1 pc.
- cilantro - 1 bunch
- butter - 1 tbsp. l.
- zira - 2 tsp.
- mustard seeds - 0.5 tsp.
- curry leaves - 4 pcs.
- ground cinnamon - 0.5 tsp.
- lime - 0.5 pcs.
- salt, black pepper, garam masala - to taste
- chili pepper, mint leaves, cashew nuts - for serving
Wash the lentils, add clean cold water, bring to a boil and cook for 7-8 minutes under the lid. Remove the skin and seeds from the tomatoes and cut the pulp into pieces. Cut out the seeds and membranes of the chili pepper, and finely chop the pulp.
Fry mustard seeds and cumin in a dry frying pan, grind with butter. Place the chopped tomatoes and peppers in a blender bowl. Add spices in oil, chopped cilantro, curry leaves, lime juice, and all the remaining spices. Beat everything until smooth. We add this spicy dressing to the pan with the lentils. Finely chop the garlic with a knife, lightly sauté in oil, and add to the soup.
Bring it to a boil, add salt, leave covered for 5 minutes. We will serve Indian rasam, garnished with chili rings, mint leaves and a scattering of cashews.
Spanish gazpacho with cilantro and Tabasco sauce
Ingredients:
Onion - 1 pc. Cucumbers - 1 pc. Red pepper - 1 pc. Tomatoes - 500 g Tomato juice - 3 cups. Cilantro - ½ cup. Olive oil - ¼ cup. Red wine vinegar - 0.3 cup. Tabasco sauce - to taste
Preparation:
1. First you need to cut the tomatoes into small pieces. Grind half to a porridge. Mix everything in a saucepan. 2. Also chop the cucumber, red pepper and onion. It is best to do this in a blender until pureed. Add to the pan. 3. Add tomato juice, finely chopped cilantro, olive oil, vinegar and a couple drops of Tabasco to the dish. Mix everything thoroughly. 4. Salt and pepper. 5. Serve chilled.
Vietnamese street soup
The main soup you should try first in Vietnam is pho bo. The fashion for it started from the small town of Nam Dinh a couple of centuries ago. Street vendors offered passers-by to enjoy the sizzling stew right in the open air. In one cauldron on a cart they carried an incredibly strong meat broth, in the other - pieces of meat, boiled noodles and vegetables. Since then, the classic recipe has not undergone any significant changes.
Ingredients:
- beef on the bone - 800 g
- water - 2 liters
- rice noodles - 400 g
- star anise - 1 pc.
- dried cardamom - 3 pcs.
- cinnamon stick - 1 pc.
- ground coriander and ginger - 0.5 tsp each.
- salt, black peppercorns - to taste
- chili pepper - 1 pc.
- vegetable oil - 1 tbsp. l.
- fresh mint, parsley, red onion, lemon wedges - for serving
Pour cold water over the meat on the bones, bring to a boil, cook for 2 hours, constantly skimming off the foam. Strain the broth. Cool the meat, separate it from the bone, and cut it into pieces. At the same time, boil the noodles, drain in a colander and rinse with cold water. This way it won’t stick together while waiting for its turn.
In a dry frying pan, fry all the specified spices over high heat for literally 30–40 seconds. Then pour them into the pan. We clean the chili peppers from seeds and membranes, fry them in oil, and also add them to the soup. Next we send the finished noodles and meat. Cook the soup for a couple more minutes and turn off the heat. Serve pho bo with red onion rings, herbs and lemon wedges.
