Souper Doopa....

When I'm in Eastern Europe (wherever), I look forward to home cooking.
Sure, the vast majority of the restaurants are very cheap, but they just ain't the same.
The family hospitality is endless (like their weddings that go on for several days).
However some of the food I eat poliltely, rather than enthusiastically ! !

I've never actually had pig trotters. Back when I was working at the staffing service my supervisor was supposed to bring in some that her grandmother used to make but she stopped cooking before she cooked. And I have no desire to try them pickled (which is the only other way I've seen them prepareed.

They loved 'Pickled'. Although it's really it's more 'Preserved'.
They'll kill a pig or cow in November, have no freezer - yet still be eating it in April.
Jars of preserves in the basement too.... 100's of them.
Peas, beans, tomatoes, jams etc.

My husband is talking about getting a pig and another freezer. He recently smoked his own bacon/country ham so he's really thinking hard about it. He's just a bit nervous about butchering a pig (diseases and all that) so he won't do it unless he finds someone he trusts to help and/or butcher it.

Pigs trotters stewed until soft,tender and almost glutenous with fresh ginger chunks,dark sogum vinegar,pepper corn,5 spice powder,dark soy sauce,rice/ginseng wine,and brown sugar/honey is very popular as convalescent food for traditional Chinese women for a month after childbirth as it is considered a healty "warm/heaty" dish.
Elderly people also consume it to help relieve joint pains during cold weather.

Usually the dish is done at home but they are also available on the menu in some local ethnic Chinese resturants

Summer of '67 in a very small restaurant run by 2 sisters, behind the Vatican in Rome: a thick vegetable minestra served at room temperature. I never knew soup didn't have to be hot-- or cold. It was absolutely wonderful.

Crema de Cilantro, Sopa de Huitlacoche (I made it and didn't like it very much); Menudo: I eat menudo at a menudería about once a week. It restores "vigor".
Birria.
"Cappuccino" of Wild Mushrooms. Not bad.
Roasted Red Pepper Soup.

Crema de Aguacate-meh!

Edited by: Anonimo to add stuff.

Scottish tripe recipes add flour and/or floury potatoes as well as a wee bit of butter.

In this case, the fat is absorbed; in other recipes the fat is not absorbed.

So, I agree with billy's & Fg's comments, since they are apposite.

Hajar Harira soup from Morroco.
Borsch
Gaisburger Marsch
Turkish lentil soup

I can't believe I forgot about that!! The one soup I had while traveling was Harira soup in Morocco! I even tried making it at home although the noodles weren't quite right. Thanks Snatch! (never thought I would say that)