чорба

чорба

The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. It is similar to stock and can be used interchangeably with it. Reconstituted bouillon can also be used when broth is specified.

0 0

Improve it

Add an image

Part of Speech: noun
Synonym(s):
Blossary:
Industry/Domain: Culinary arts
Category: Cooking
Company: Better Homes and Gardens
Product:
Acronym-Abbreviation:

Collect to Blossary

Other Languages:

Related terms

cholent - чорба

Religion; Judaism

бавно готвена чорба на говедско месо, грав и јачмен, кој се служи на Шабат.

тесто

Culinary arts; Cooking

A mixture of flour, liquid and other ingredients (often including a leavening) that's stiff but pliable enough to work with the hands. Unlike a batter, dough is too stiff to ...

сенаменско брашно

Culinary arts; Cooking

This flour is made from a blend of soft and hard wheat flours and, as its name implies, can be used for many purposes, including baking, thickening, and coating. All-purpose flour ...

мaргарин

Culinary arts; Cooking

Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to ...

компот

Culinary arts; Cooking

1. A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liquor or liqueur and sometimes spices). Slow cooking is important for ...

омлет

Culinary arts; Cooking

A mixture of eggs, seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, ...

кожа

Culinary arts; Cooking

V. To remove the skin of food before or after cooking. Skinning is done for a variety of reasons including appearance, taste and diet. Foods that are often skinned include ...

Terms in the News

Featured Terms

Kristina Ivanovska

0
Terms
0
Blossaries
1
Followers

Industry/Domain: Medical Category: Gastroenterology

хемохроматоза

A disease that occurs when the body absorbs too much iron or receives many blood transfusions. The body stores the excess iron in the liver, pancreas, ...