supë

Supë is the Albanian word for soup, a warm savory dish typically made by simmering meat or vegetables in stock, water, or broth. It can be served clear or lightly thickened and is commonly eaten as a starter or a light meal. The term is used in Albanian-speaking regions of Albania, Kosovo, North Macedonia, and surrounding areas, where soup plays a central role in everyday cooking.

Common bases include beef, chicken, lamb, or fish, with vegetables such as carrots, onions, potatoes, and tomatoes. Legumes like lentils or chickpeas may appear, and flavor is enriched with herbs such as bay leaf, parsley, dill, pepper, and sometimes garlic. Popular varieties include supë me qoftë (meatball soup) and other regional soups that may incorporate rice or pasta.

Preparation typically involves browning aromatics or meat, adding stock and vegetables, seasoning, and simmering until tender. Some soups are strained for a smooth texture, while others remain chunky; thickened versions may use flour or mashed vegetables.

Serving and context: served hot, often with bread on the side. In many households, supë is a first course or a comforting main during colder months; in restaurants, it appears as a traditional option or daily special.

The term supë is a generic Albanian word for soup and should not be confused with similarly spelled terms in other languages.