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Various sour soups, named for their characteristic sour taste, are known in various East Asian, Southeast Asian, and the cuisines of Eastern Europe.
Asian origin
- Samlar machu, a Khmer term for a category of sour soups.
- Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam.
- Sinigang, Philippine sour soup
- Hot and sour soup
- Tom kha kai
- Tom yum
- Lemon rasam - an Indian sour soup made with lemon juices
- Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma)
- Sayur asem
- Ikan kuah kuning - an Indonesia sour fish soup
- Sour soup fish - a Guizhou cuisine in southern China
Slavic origin
- Beet borscht cooked in Eastern Europe has appreciable sour taste due to adding sour beet (or fermented beet juice) or sour cream.
- Borschts without beets are sour in general
- Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth
- Sour shchi, a sour cabbage soup in Russian cuisine
- Rassolnik, traditional Russian soup made with pickled cucumbers
- Sorrel soup
- Solyanka, thick, spicy and sour soup in the Russian and Ukrainian cuisine
- Okroshka, cold Russian soup traditionally made with kvass
- Sour rye soup, known as żur in Belarus and Poland, or kyselo in Slovakia and the Czech Republic.
- Jota (Slovenian cuisine)
- Styrian sour soup (Slovenian cuisine)
- Vipava sour soup (Slovenian cuisine)
Romania and Moldova
- Borș, term from the historic region of Moldavia for sour soups or fermented wheat bran, essential ingredient to cook Ciorbă.
See also
Lime soup (Sopa de lima) from Mexico's Yucatan peninsula
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