this post was submitted on 02 Jun 2025
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[–] LifeInMultipleChoice@lemmy.world 18 points 4 days ago (2 children)

Okay so now I'm questioning where the line between soup and stew is...

[–] SippyCup@feddit.nl 24 points 4 days ago (4 children)

Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.

Chili is a stew. A bisque or chowder is a soup.

[–] faythofdragons@slrpnk.net 11 points 4 days ago (1 children)

I think it's more that a stew is a kind of soup. Bisque is a kind of soup, chowder is a kind of soup.

The real question is how many noodles can you eat it with before you have to start calling it a sauce.

[–] Karyoplasma@discuss.tchncs.de 5 points 4 days ago* (last edited 4 days ago)

Bolognese "sauce" is actually a stew and you just dump pasta in there. Don't use spaghetti for it tho, spaghetti are for actual sauces.

[–] Manifish_Destiny@lemmy.world 7 points 4 days ago

Depends on the bisque or chowder.

I think the best way to describe the difference is just a higher liquid to solid ratio.

[–] basxto@discuss.tchncs.de 4 points 4 days ago* (last edited 4 days ago)

How many lentils do you have to put in a lentil soup until it becomes a stew?

Edit: In my mother tongue "thick soup" is an alternative term for stew, even though a rare/regional one.

[–] Johnmannesca@lemmy.world 3 points 4 days ago

Don't forget the chayote; certain gourds are perfect for stewing!