soupsup
soup (n)
- plural
- soups
English Definitions:
soup (noun)
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
soup (noun)
any composition having a consistency suggestive of soup
soup (verb)
an unfortunate situation
"we're in the soup now"
soup (verb)
dope (a racehorse)
soup (Noun)
Any of various dishes commonly made by combining liquids, such as water or stock with other ingredients, such as meat and vegetables, that contribute flavor and texture.
soup (Noun)
Any mixture or substance suggestive of soup consistency.
soup (Noun)
An unfortunate situation; trouble, problems (a fix, a mess); chaos.
soup (Noun)
The foamy portion of a wave.
soup (Verb)
To feed: to provide with soup or a meal.
soup (Verb)
To be in trouble or in difficulty (often passive--cf. in the soup).
soup (Verb)
To develop (film) in a (chemical) developing solution.
Soup
Soup is a primarily liquid food, generally served warm, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
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"soup." Kamus.net. STANDS4 LLC, 2025. Web. 13 Feb. 2025. <https://www.kamus.net/english/soup>.
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