European Soups

Gathers the soups of European culinary traditions, including French onion soup, Eastern European borscht, and Mediterranean minestrone and bouillabaisse, spanning clear broths, cream-based soups and hearty vegetable stocks across the continent's regional cuisines. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.