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?
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.
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.
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. . .
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 jalapeños. 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.