Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| bigos | a Polish stew > BIGOSES. |
| bisk bisque | a kind of rich thick soup. |
| blaff | a West Indian stew. |
| blanquette | a stew based on lamb, chicken and veal. |
| boeuf | as in boeuf bourguignon, a casserole of beef, herbs etc cooked in red wine. |
| borsch borscht borsht bortsch borshch | cold beetroot soup. |
| bouillabaisse | a kind of fish soup. |
| bouillon | a nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth. |
| bredie | (S. Afr.) a meat and vegetable stew. |
| brewis brevis | broth, esp. beef broth > BREWISES, BREVISES. |
| brie bree broo | (Scots) broth. |
| broth | water in which vegetables and meat, etc have been boiled, used as soup or a culture medium. |
| brothy | pertaining to broth. |
| callaloo calaloo calalu callalou | a soup made with greens, onions and crabmeat. [Amer. Sp. calalu]. |
| casserole | a stew-pan; a covered pot in which food is both cooked and served; the dish of food or stew cooked in this way; (verb) to make a casserole of. |
| cassoulet | a French stew consisting of haricot beans, onions, herbs etc. |
| cholent | a Jewish stew of boiling fowl, rice and vegetables. |
| chowder | a stew or thick soup of fish, clams, etc.; (verb) to prepare a chowder. |
| cioppino | a spicy fish stew > CIOPPINOS. |
| cockaleekie cockieleekie cockyleeky | soup made from a fowl and leeks. |
| consomme | a clear soup or BOUILLON boiled down so as to be very rich. |
| cremor | a thick juice or liquid; a broth; a scum gathering on the top of a liquid. |
| cullis | a strong broth of meat, fowl, etc., boiled and strained. |
| dashi | a clear fish stock used in Japanese cooking. |
| daube | a meat stew. |
| dumpling | a ball of dough used with soups and stews. |
| etouffee | a Cajun stew. |
| farfal farfel | grains of dough used as a soup garnish. |
| fricassee | a dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy; (verb) to cook as a fricassee. |
| fricot | an Acadian stew with potatoes and meat or fish. |
| garbure | a kind of Basque soup. |
| gazpacho | a chilled soup with tomatoes, onion, green pepper, and herbs > GAZPACHOS. |
| gombo gombro gumbo | a soup thickened with OKRA. [Bantu ngombo]. |
| goulash | a stew or ragout of meat and vegetables highly seasoned. [Hungarian guly´s(hús), f. guly´s herdsman + hús meat]. |
| harira | a kind of Moroccan soup. |
| hasenpfeffer | a well seasoned rabbit stew. [G. Hase, hare, + Pfeffer, pepper]. |
| hoosh | a kind of thick soup or stew. |
| hotchpotch | a stew of various ingredients; a confused mixture. |
| hotpot | a stew of meat or fish and potatoes (and often other vegetables). |
| julienne | a kind of soup containing thin slices or shreds of carrots, onions, etc; (verb) to shred or cut into thin strips. |
| lobscouse | a sailor's dish prepared by stewing or baking bits of meat with vegetables. |
| maconochie | army tinned stew. |
| madrilene | a tomato-flavored CONSOMME. |
| matelote matelotte | a kind of rich fish stew. |
| menudo | a kind of Mexican soup > MENUDOS. |
| minestrone | a thick vegetable soup containing pasta or rice. |
| mulligan | a stew made from various scraps of food; (in golf) a second tee shot awarded after a poor initial shot. |
| mulligatawny | an East Indian curry-soup. [Tamil milagu-tannir pepper-water]. |
| navarin | a stew of mutton or lamb. |
| olio | a savoury dish of meat and vegetables > OLIOS. |
| oxtail | the tail of an ox, esp. as used in soup. |
| posole pozole | a thick soup of pork, corn, garlic and chili. |
| potage pottage | a thick soup or stew of vegetables and sometimes, meat. |
| ragout | a stew; (verb) to make a ragout of. |
| ramen | a dish of clear broth with noodles. |
| rubaboo rubbaboo | a type of soup. |
| saimin | a Hawaiian noodle soup. [Chinese sai minh, fine noodles]. |
| salmi salmis | a ragout of roast game. |
| shchi shtchi | a kind of cabbage soup. |
| slumgullion | a watery meat stew. |
| soup | any liquid food made by stewing pieces of meat, vegetables or grains; (verb) to increase the power of. |
| soupiness | the quality of being soupy. |
| soupless | without soup. |
| souplike | like soup. |
| soupy | having the consistency of soup > SOUPIER, SOUPIEST. |
| stew | a dish of food, esp. meat with vegetables, cooked in water or a stock. |
| stewy | like a stew; sweltering > STEWIER, STEWIEST. |
| stovies | a thick stew of potatoes, lard, onions and sausagemeat. |
| tatahash | a stew containing potatoes and cheap cuts of meat. |
| tsimmes tzimmes | a sweetened stew of vegetables, fruit and meat > TZIMMES, TSIMMES. |
| vichyssoise | a soup made with potatoes, leeks, and cream, and usu. served cold. |
| waterzooi | a stew of fish or chicken and vegetables in a seasoned stock thickened with cream and egg yolks. |
| zarzuela | a fish and shellfish stew; also a traditional Spanish vaudeville show. |
| zuppa | an Italian fish soup. |