Various sour soups, named for their characteristic sour taste, are known in cuisines throughout East Asia, Southeast Asia, and 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 an appreciable sour taste due to the addition of sour beet (or fermented beet juice) or sour cream. Borschts without beets are generally sour. 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, a traditional Russian soup made with pickled cucumbers. Sorrel soup Solyanka, a thick, spicy and sour soup in the Russian and Ukrainian cuisine. Okroshka, a 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 List of soups
References