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Слова по теме "Приготовление пищи"
| cut | резать | кат |
| chop | порубить | чоп |
| slice | нарезать (тонко) | слайс |
| grate | натереть | грейт |
| peel | почистить | пил |
| break | разбить | брейк |
| beat | взбить | бит |
| stir | помешать | стё |
| pour | влить | по |
| add | добавить | эд |
| mix | перемешать | микс |
| combine | смешать | комбАйн |
| cook | готовить | кук |
| bake | запекать | бейк |
| boil | варить | боил |
| broil | запекать на функции "гриль" | броил |
| steam | готовить на пару | стим |
| fry | жарить | фрай |
| saute | пассеровать | сот |
| simmer | готовить на слабом огне | сИма |
| roast | запекать | роуст |
| microwave | готовить в микроволновке | мАйкроуэйв |
Examples:
Borscht Recipe
INGREDIENTS
- 8 cups beef broth*
- 1 pound slice of meaty bone-in beef shank
- 1 large onion, peeled, quartered
- 4 large beets, peeled, chopped
- 4 carrots, peeled, chopped
- 1 large russet potato, peeled, cut into 1/2-inch cubes
- 2 cups thinly sliced cabbage
- 3/4 cup chopped fresh dill
- 3 Tbsp red wine vinegar
- 1 cup sour cream
- Salt and pepper to taste
*Use gluten-free broth if you are cooking gluten-free
METHOD
1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.
