Top 11 Eastern European Hot Soup Recipes

Warm up to Hot Soups

It doesn't have to be cold outside to enjoy hot soup. We're a soupie—that's a soup junkie. We can eat hot soup year-round but, when icy winds begin to whistle up the petticoats, there's nothing like a cup or bowl of nourishing, hot soup to warm the body and the soul with comfort food goodness. Consider these hot soup recipes next time you bring out the stock pot.

  • 01 of 11

    Split Pea Soup Recipe

    Close-up Of Split Pea Soup Served In Bowl On Table

    Frances Sutherland / Getty Images

    This Polish split pea soup recipe can easily pass for the main course, loaded as it is with potatoes, carrots, and chunks of ham. A piece of crusty bread or crackers and a green salad make the meal complete.

  • 02 of 11

    Goulash Soup Recipe

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    This Hungarian goulash soup recipe or gulyas leves is hearty enough to be eaten as a main course with rye bread. This soup benefits from a long, slow cook.

  • 03 of 11

    Mushroom-Barley Soup Recipe

    Mushroom Soup
    gordana jovanovic / Getty Images

    This is a hearty, creamed soup made with dried Polish mushrooms or porcini mushrooms and barley. It's thick and satisfying and makes a great vegetarian main meal when served with bread. This mushroom-barley soup recipe is one of the courses at a traditional Polish wigilia or Christmas Eve dinner.

  • 04 of 11

    Beet Borscht Recipe

    Polish Beet Borscht

    The Spruce

    Polish beet borscht soup recipe can be served warm or cold, creamed or clear. This recipe is for clear beet soup served with boiled potatoes and rye bread on the side. Check out the recipe for creamy beet soup in the tenth listing, below.

    Continue to 5 of 11 below.
  • 05 of 11

    Oxtail-Barley Soup Recipe

    Oxtail Soup on a white bowl
    Jordan Lye / Getty Images

    This oxtail-barley soup recipe is popular with most Eastern Europeans. It's another hearty affair that can be made with or without barley, but the barley gives it a pleasant thickness. And, fear not, the soup is made with beef, not ox meat. The name hearkens back to early preparations.

  • 06 of 11

    Vegetarian Bean Soup Recipe

    Vegetable soup
    James Baigrie / Getty Images

    Serbian white bean soup—pasulj—can be made with or without meat. This vegetarian bean soup recipe is another hearty affair that can be supplemented with a crisp salad and crusty pogacha bread.

  • 07 of 11

    Creamy Dill Pickle Soup Recipe

    garlic dill pickles
    Brian Yarvin / Getty Images

    This creamy dill pickle soup recipe is common among Poles, Lithuanians, and Russians. Much like clam chowder, it can be made "white" or "red." This recipe is for "white" dill pickle soup thickened with sour cream and teeming with potatoes, pickles and fresh dill. If you like dill pickles, this soup should strike a tastebud chord.

  • 08 of 11

    Pumpkin Soup Recipe

    Homemade Pumpkin Soup for Autumn Days
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    Although the colors in this pumpkin soup recipe are evocative of fall, it becomes a year-round offering because it can be made with canned pumpkin for convenience. Add homemade drop potato dumplings or boil up some frozen gnocchi and you're good to go.

    Continue to 9 of 11 below.
  • 09 of 11

    Creamy Kohlrabi Soup Recipe

    Kohlrabi Soup
    Roman Maerzinger / Getty Images

    This creamy kohlrabi soup recipe makes use of a cabbage-like vegetable known as kohlrabi. It's a favorite among many Eastern Europeans, but Hungarians adore it.

  • 10 of 11

    Creamy Beet Borscht Recipe

    Beet soup
    modesigns58 / Getty Images

    This creamy beet borscht recipe gets its tang from sour cream and is thicker than the clear beet soup described in the third listing, above. It can be served hot or cold and is another good candidate for a piece of hearty rye bread. Speed things up by making this soup with canned beets.

  • 11 of 11

    Lamb-Vegetable Soup Recipe

    Lamb soup with rice and parsley
    Smneedham / Getty Images

    This Serbian lamb-vegetable soup recipe is usually the first course at a groaning board of Easter treats, but it can be made year-round with the meaty bones leftover from any lamb meal or lamb on a spit.