General Discussion

The subject of garnishes/accompniments to stews & soups

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The subject of garnishes/accompniments to stews & soups

kare_raisu | Apr 20, 2007 09:33 AM

I am interested in what side dishes or garnishes are traditional and inextractable from serving soup or stew like dishes around the world.

Feijoada seems to be a stellar and unique example in my opinion. There is something quite baroque in the accompniment of orange slices [what an interesting dynamic earthy black beans and bright, acidic oranges!?!], perfectly shredded & crisp fried greens, toasted cassava flour, as well as the different meats laid before you.

Pozole Verde is intriguing as well with the presence of a sheet of chicharron for crumbling over te pepita-based green soup, cilantro, limes.

In Germany I became Introduced to Maggi and since then an addict of the stuff in my soups.

Any other examples?

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