Du̱nyung
| Subclass of | dish  |
|---|---|
| Part of | Algerian cuisine, Russian cuisine, Ukrainian cuisine, French cuisine |
| Follows | appetizer |
| Followed by | plat de relevé |
| Hashtag | soup |
Du̱nyung a̱ yet a̱pyipyap nkyang-ya nu ba ya ni, ba na yya di ba̱shekwot, bu̱ ba̱nwun, bu̱ nkyang jji nkyang-ya, bu̱ du̱nam, bu̱ a̱pyipyi, a̱ wan, a̱ bvwan, a̱ sook ka̱ram sei na byyang a̱ wruk bu̱ ba̱nwun ba a̱ byyi sham ni. Du̱nyung shya u̱ yet a̱jujot a̱u a̱tsit rot nkyang a ba nwan ni au yya ji ba nta̱ cat ni, ba shya a̱n tyi nkyang a nu rop du̱nying ti, ti tyyi ba̱tsut ni au ba ntyyi kyang a, ni tyyi tu tyet ni.
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, "soup" is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.
The consistency of soups varies from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Ba trang dunying nyai ndoson ma ti ssap nyai karam a̱ ya nyai an cei sencori.Katsutsrang yya dunyung ka a yi nyai an pyi yaknbu tswa nkyang by ahhung a b ncong a su nwwa bu sshu bu nkyang dunyung nayaan bu zhwi bu dunam.
Soups are common to the cuisines of all continents and have been served at the grandest of banquets as well as in the poorest peasant homes. Soups have been the primary source of nourishment for poor people in many places; in times of hardship soup-kitchens have provided sustenance for the hungry.
Some soups are found in recognisably similar forms in the cuisines of many countries and regions – several from Asia have become familiar in the west and chicken soups and legume soups are known round the world; others remain almost entirely exclusive to their region of origin.