Sop sorrel

Sup sorrel yaiku olahan arupa sup sing digawe saka banyu utawa duduh kaldu, godhong sorrel, lan uyah .[1][2][3][4][5] Varieties saka sayur sup padha kalebu bayem, Taman orache, Chard, nettle, lan sok-sok dandelion, goutweed utawa ramsons, bebarengan karo utawa tinimbang sorrel.[6][7][8] Dikenal ing basa Ashkenazi Yahudi, Bélarusia, Éstlan, Honggari, Lètlan,[9] Litowen, Romania, Armenia, Polen, Ruslan lan Ukraina masakan Jeneng-jeneng liyane ing Inggris, dieja macem-macem schav, shchav, shav, utawa shtshav, disilih saka basa Yiddish, sing asale saka basa Slavia, kayata contone Bélarusian шчаче, Ruslan lan Ukraina щавель, shchavel, szczaw Polen . Jeneng sup pungkasane diwiwiti saka Proto-Slavic ščаvь kanggo sorrel. Amarga umume minangka sup ing masakan Eropa Wétan, iki asring diarani borscht ijo, minangka sedulur saka borscht beetroot ungu standar. Ing Ruslan, ing endi shchi (bebarengan karo utawa tinimbang borscht) dadi sup pokok, sup sorrel uga diarani shchi ijo .[10][11] Ing buku masak Ruslan lawas diarani sup ijo .

Sorrel soup
Sorrel soup with egg and croutons (Zupa szczawiowa z jajkiem i grzankami).jpg
Sorrel soup with egg and croutons
Jeneng liyanéGreen borscht, green shchi, green soup
JinisSoup
Tlatah utawa prajaEastern Europe
Hawa ajanganHot or cold
Woworan pokokWater or broth, sorrel leaves, and salt
Buku masakan: Sorrel soup  Médhia: Sorrel soup

Sup sorrel biasane kalebu bahan-bahan liyane kayata kuning telur utawa endhog utuh (rebus utawa digodhog), kentang, wortel, oyot peterseli, lan nasi.[1][3][12] Macem-macem borscht ijo Ukraina uga kalebu bit.[11] Ing masakan Polen, Ukraina, Bélarus lan Ruslan, sup sorrel bisa disiapake kanthi nggunakake kaldu apa wae tinimbang banyu. Biasane dihiasi nganggo smetana (macem-macem krim asam Eropa Wétan). Iki uga bisa dadi panganan sing halal . Bisa uga digawe panas utawa adhem.

ReferensiBesut

  1. a b Burlakoff, Nikolai (2013). The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. North Charleston, SC: Createspace Independent Pub. ISBN 978-1484027400.
  2. Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 Cithakan:Bracket
  3. a b Елена Молоховец. Подарок молодым хозяйкам. 1-е издание, 1861, с. 65 Cithakan:Bracket
  4. Marks, Gil (2010). "Schav". Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. ISBN 978-0-470-39130-3.CS1 maint: ref=harv (link)
  5. Ochorowicz-Monatowa, Maria (1913). Uniwersalna książka kucharska z ilustracyami i kolorowemi tablicami odznaczona na wystawie hygienicznej w Warszawie w 1910 r. : przeszło 2200 skromnych i wytwornych przepisów gospodarskich i kuchennych z uwzględnieniem niezbędnych warunków odpowiedniej dyety codziennej hygieny oraz kuchni jarskiej (ing basa Polish). Warszawa / Lwów: E. Wende i S-ka.CS1 dandani: Basa ora kaweruhan (link)
  6. Artyukh, Lidiya (1977). Ukrayinska narodna kulinariya (Українська народна кулинарія) [Ukrainian folk cuisine] (ing basa Ukrainian). Kiev: Naukova dumka. p. 55.CS1 dandani: Basa ora kaweruhan (link)
  7. Chakvin, Igor; Gurko, Alexandra; Kasperovich, Galina (2014). Этнокультурные процессы Восточного Полесья в прошлом и настоящем Этнокультурные процессы Восточного Полесья в прошлом и настоящем [Ethnocultural processes of Eastern Polesie in the past and present] (ing basa Rusia). Litres. p. 78. ISBN 9785457646278.
  8. Guboglo, Mikhail; Simchenko, Yuri (1992). Украинцы: Историко-этнографический очерк традиционной культуры Украинцы: Историко-этнографический очерк традиционной культуры [Ukrainians: A historical ethnographic essay of the traditional culture] (ing basa Rusia). Москва: Российская академия наук, Институт этнологии и антропологии им. Н.Н. Миклухо-Маклая. p. 98.
  9. "Typical Latvian Food and Drink Recipes." Li.lv. Accessed September 2011.
  10. Pokhlyobkin, William (2004). Национальные кухни наших народов [National cuisines of our peoples] (PDF) (ing basa Rusia). Moscow: Centrpolograf. p. 28. ISBN 5-9524-0718-8. Щи
  11. a b Cookery Кулинария (ing basa Rusia). Москва: Госторгиздат (Soviet state publishing house for business literature). 1955 – 58. Dibukak ing 2015-08-02. Check date values in: |year= (pitulung) Щи, Борщ зелёный украинский
  12. Sorrel and Pork Soup (Green Borscht) Recipe