Certain kinds of soup have been made so universally by the people of various countries that theyhave come to be regarded as national dishes and are always thought of as
typical of the particular people by whom they are used. Among the best
known of these soups are Borsch, a soup much used by the Russian
people and made from beets, leeks, and sour cream; Daikan, a Japanese
soup in which radishes are the principal ingredient; Kouskous, a soup
favored by the people of Abyssinia and made from vegetables; Krishara,
a rice soup that finds much favor in India; Lebaba, an Egyptian soup
whose chief ingredients are honey, butter, and raisin water; Minestra,
an Italian soup in which vegetables are combined; Mulligatawny, an
Indian rice soup that is flavored with curry; Potroka, another kind of
Russian soup, having giblets for its foundation; Soljinka, an entirely
different variety of Russian soup, being made from fish and onions; and
Tarhonya, a Hungarian soup containing noodles.
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