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The subject of garnishes/accompniments to stews & soups

I am interested in what side dishes or garnishes are traditional and inextractable from serving soup or stew like dishes around the world.

Feijoada seems to be a stellar and unique example in my opinion. There is something quite baroque in the accompniment of orange slices [what an interesting dynamic earthy black beans and bright, acidic oranges!?!], perfectly shredded & crisp fried greens, toasted cassava flour, as well as the different meats laid before you.

Pozole Verde is intriguing as well with the presence of a sheet of chicharron for crumbling over te pepita-based green soup, cilantro, limes.

In Germany I became Introduced to Maggi and since then an addict of the stuff in my soups.

Any other examples?

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  1. Bit off topic but related: Peruvian ceviches come with cooked orange fleshed sweet potato, cooked cassava, cooked choclo (large white grained maize), sliced chili (a bell-pepper sized very hot red), sliced red onion (mixed with the fish and lime juice), and chicha morada. To Peruvians and me, each and every one of these accompanyments are 100% necessary. A plate without one of these items would mean having to eat something else entirely.

    1. I feel that black bean soup in incomplete without a dollop of sour cream.

      1. Ajiaco, the Bogota version of Colombia's national dish (chicken stew) also has to have a dollop of sour cream, a spoonful of capers, and some sliced avocado.

        1. the whole lush platter of garnishes to pho, & sauces on the table. . .

          all the bread soups, most commonly "french onion" but many european soups served over a large crouton. . .

          1. Menudo typically comes with an assortment of fresh and dried herbs and a wedge of lime, and sometimes chopped onion. Pho always is served with a plate of fresh basil leaves, often supplemented with cilantro and thinly-sliced jalapeƱos. In the Midwest, beans are almost always accompanied by a bowl of chopped onion, and chili with either saltines or oyster crackers, which old-fashioned folks (such as both of my grandfathers!) would crumble into the bowl, even in a restaurant.

            1. Some traditinal and not-so-traditional southern soup "garnishes":

              Pepper-vinegar and/or plantation caviar (black-eyed pea relish/salsa) with pot likker
              Dash or even a shot of sherry with she-crab soup
              Crumbled corn bread with Brunswick stew

              1. Caramelized shallots are very common added to all sorts of soups in SE Asia.

                1 Reply
                1. re: limster

                  tiny chopped tomatoes, avocado, red onions, olives, oh and for me the ultimate, is to float a splash of sherry on top of the cheesey goodnes and crouton sticking upright in my bubbling hot baked french onion soup!

                2. Filipino Arroz Caldo.

                  Add ins: Fresh Squeezed Calamnsi juice, toasted minced garlic, chicharones, fish sauce, green onion.

                  1. the prune in cock-a-leekie!

                    the small slivers of herbed crepe in a classical consomme celestine

                    2 Replies
                    1. re: soupkitten

                      Hmm, my recipe for cock-a-leekie calls for the prunes to be cooked with the soup. Is it more traditional to have it as a garnish?

                      1. re: Low Country Jon

                        no--you're right--the prunes are supposed to be cooked in the soup-- i took the op's "traditional and inextricable" point and lost the "garnish" thing when cock-a-leekie popped into my harried brain-- i guess i've seen some recipes that omit the prunes or list them as optional, & to me it's not, the big prune at the bottom of each diner's bowl is part of eating cock-a-leekie--

                        when serving the soup you're supposed to make sure there is a prune in each bowl, so that nobody winds up "pruneless"-- in this sense i see it an "intextricable," integral part of the soup. i'd be seriously bummed to order some cock-a-leekie and to find myself pruneless when the tureen arrived. :)

                    2. I'm suprised no one has mentioned gremolata (finely chopped raw garlic, lemon zest, and parsley). It's traditional on top of osso bucco, which is stew (upscale stew, but still stew) in my book...

                      1. Whenever we had homemade lentil soup we always put a little bit of red wine vinegar on it at the table.

                        1. My faves:
                          Truffle oil
                          Green Onions
                          Sour Cream