|
Sour Cabbage Soup
Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (russian: зелёные щи, ''zelionyje shchi''). In the past, the term ''sour shchi'' was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. History Shchi (from orv, съти, the plural of "''съто''" (s(i)to) - "something satisfying, feed") is a traditional soup of Russia. Cabbage soups have been known in Kievan Rus as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi became a staple food of Russia, and a popular saying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron Milk-cap
''Lactarius deliciosus'', commonly known as the saffron milk cap and red pine mushroom, is one of the best known members of the large milk-cap genus ''Lactarius'' in the order Russulales. It is native to Europe, but has been accidentally introduced to other countries along with pine trees, with which the fungus is symbiotic. Taxonomy The species was known to Carl Linnaeus, who officially described it in the second volume of his ''Species Plantarum'' in 1753, giving it the name ''Agaricus deliciosus''. The specific epithet is derived from Latin ''deliciosus'', meaning "tasty". The Swedish taxonomist allegedly gave the species its epithet after smelling it and presuming it tasted good, perhaps confusing it with a Mediterranean milk cap regarded for its flavor. Dutch mycologist Christian Hendrik Persoon added the varietal epithet ''lactifluus'' in 1801, before English mycologist Samuel Frederick Gray placed it in its current genus, ''Lactarius'', in 1821 in his ''The Natural Arra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smetana Cream
Smetana (or ''smotana'') is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'' (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Uses and distribution Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes. It is served with dumplings (''pelmeni'', ''pierogi'', ''varenyky''), or with pancakes (''bliny'', '' palacsinta'', ''naleśniki'', ''oladyi'', ''syrniki''). It is also used as a filling in savoury pancakes. Smetana can be blended to a Liptauer-like cheese spread with quark or cottage cheeses, onions, papri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cabbage Dishes
This is a list of cabbage dishes and foods. Cabbage (''Brassica oleracea'' or variants) is a leafy green or purple biennial plant, grown as an annual plant, annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. Cabbages are prepared in many different ways for eating. They can be pickling, pickled, fermented for dishes such as sauerkraut, steaming, steamed, stewing, stewed, Sautéing, sautéed, braising, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans. Cabbage dishes * Bacon and cabbage – traditionally associated with Ireland, the dish consists of unsliced Back Bacon, back bacon (although Smoking (cooking), smoked bacon is sometimes used), a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapusniak
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock. In national cuisines Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as or in Polish, in Slovak, and () in Ukrainian. It is also found in Czech ( or ), German ( or ), French () cuisine, Finnish () and Swedish () cuisine. The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs. A variety of the soup called '' shchi'' (russian: щи) is a national dish of Russia. While commonly it is made of cabbages, dishes of the same name may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solyanka
Solyanka (russian: соля́нка, initially ''селя́нка''; in English "Settlers' Soup") is a thick and sour soup of Russian origin that is common in Russia, Ukraine, Belarus, and other states of the former Soviet Union and certain parts of the former Eastern Bloc. It was one of the most popular dishes of the former East Germany (german: Soljanka(-Suppe)). Overview There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, potatoes, smetana (sour cream), and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients to the broth. * For meat solyanka, ingredients like beef, ham, sausages, chicken breast together with cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mixed in a pot. The broth is added, and heated for a short time on the stove, without ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rassolnik
Rassolnik (russian: рассольник) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called ''kalya''. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine and Belarus. A similar dish is common in Poland, where it is known as ''zupa ogórkowa'' (literally ''cucumber soup''). The key part of rassolnik is the '' rassol'', a liquid based on the juice of pickled cucumbers with various other seasonings. It is a favourite hangover treatment. See also * Borshch * Shchi * Solyanka * List of Russian dishes * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based Sorrel soup, green borscht, rye-based Sour rye soup, white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of Heracleum sphondylium, common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic languages, Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone Stock (food), stock with Sautéing, sautéed veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German (language)
German ( ) is a West Germanic language mainly spoken in Central Europe. It is the most widely spoken and official or co-official language in Germany, Austria, Switzerland, Liechtenstein, and the Italian province of South Tyrol. It is also a co-official language of Luxembourg and Belgium, as well as a national language in Namibia. Outside Germany, it is also spoken by German communities in France (Bas-Rhin), Czech Republic (North Bohemia), Poland (Upper Silesia), Slovakia (Bratislava Region), and Hungary (Sopron). German is most similar to other languages within the West Germanic language branch, including Afrikaans, Dutch, English, the Frisian languages, Low German, Luxembourgish, Scots, and Yiddish. It also contains close similarities in vocabulary to some languages in the North Germanic group, such as Danish, Norwegian, and Swedish. German is the second most widely spoken Germanic language after English, which is also a West Germanic language. German is one of the maj ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Transcription (linguistics)
Transcription in the linguistic sense is the systematic representation of spoken language in written form. The source can either be utterances (''speech'' or ''sign language'') or preexisting text in another writing system. Transcription should not be confused with translation, which means representing the meaning of text from a source-language in a target language, (e.g. ''Los Angeles'' (from source-language Spanish) means ''The Angels'' in the target language English); or with transliteration, which means representing the spelling of a text from one script to another. In the academic discipline of linguistics, transcription is an essential part of the methodologies of (among others) phonetics, conversation analysis, dialectology, and sociolinguistics. It also plays an important role for several subfields of speech technology. Common examples for transcriptions outside academia are the proceedings of a court hearing such as a criminal trial (by a court reporter) or a physicia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyrillic Script
The Cyrillic script ( ), Slavonic script or the Slavic script, is a writing system used for various languages across Eurasia. It is the designated national script in various Slavic languages, Slavic, Turkic languages, Turkic, Mongolic languages, Mongolic, Uralic languages, Uralic, Caucasian languages, Caucasian and Iranian languages, Iranic-speaking countries in Southeastern Europe, Eastern Europe, the Caucasus, Central Asia, North Asia, and East Asia. , around 250 million people in Eurasia use Cyrillic as the official script for their national languages, with Russia accounting for about half of them. With the accession of Bulgaria to the European Union on 1 January 2007, Cyrillic became the third official script of the European Union, following the Latin script, Latin and Greek alphabet, Greek alphabets. The Early Cyrillic alphabet was developed during the 9th century AD at the Preslav Literary School in the First Bulgarian Empire during the reign of tsar Simeon I of Bulgar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shcha
Shcha (Щ щ; italics: ), Shta or Sha with descender is a letter of the Cyrillic script. In Russian, it represents the voiceless alveolo-palatal fricative , similar to the pronunciation of in ''sheep'' (but longer). In Ukrainian and Rusyn, it represents the consonant cluster . In Bulgarian, it represents the consonant cluster . Other non-Slavic languages written in Cyrillic use this letter to spell the few loanwords that use it or foreign names; it is usually pronounced and is often omitted when teaching those languages. In English, Shcha is romanized as or (with háčeks) or occasionally as , all reflecting the historical Russian pronunciation of the letter (as a combined ''Ш'' and ''Ч''). English-speaking learners of Russian are often instructed to pronounce it in this way although it is no longer the standard pronunciation in Russian (it still is in Ukrainian and Rusyn, as above). The letter Щ in Russian and Ukrainian corresponds to ШЧ in related words in Bel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
