of lentils, rice, grains, and onions Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten there and in French Canada Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British Isles Ratatouille, a French stewed vegetable dish Shchi, a traditional Russian soup made from cabbage, meat, mushrooms, flour and sour cream, usually eaten with rye bread Scouse (food), a stew type dish from Liverpool, which gives its name to the residents of the city, who are known as scousers. Zatiruha, an Eastern European soup List of Peasant foods Baked beans, the simple stewed bean dish Barbacoa, a form of slow cooking, often of an animal head, a predecessor to barbecue Bulgur wheat, with vegetables or meat Broken rice, which is often cheaper than whole grains and cooks more quickly. Bubble and squeak, a simple British dish, cooked and fried with potatoes and cabbage mixed together. Ragi balls made from Ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy. Greens, such as dandelion and collard. Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made Hominy, a form of corn specially prepared to be more nutritious Horsebread, a low-cost European bread that was a recourse of the poor Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture Ratatouille, the stewed vegetable dish Red beans and rice, the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on Mondays when working women were hand-washing clothes Salami, a long-lasting sausage, used to supplement a meat-deficient diet Soul food, developed by African-American slaves and servants, primarily using ingredients undesired and given away by their employers or slaveholders. Succotash, a blend of corn and beans Taco, foods placed on native tortillas in the