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1 brodo
m (clear) soupdi pollo, di manzo, di verdura stockbrodo ristretto consommé* * *brodo s.m. broth, clear soup: brodo di pollo, chicken broth; minestra di brodo di pollo, chicken soup; brodo lungo, thin broth; brodo ristretto, consommé (o beef-tea o bouillon); tagliatelle, fettuccine in brodo, noodle soup; prendere un brodo, to take a cup (o a bowl) of broth // lasciar cuocere qlcu. nel suo brodo, to let s.o. stew in his own juice (o to let s.o. get on with it) // starsene nel proprio brodo, to stew in one own's juice // tutto fa brodo, it's all grist to the mill (o every little bit helps) // (biol.) brodo primordiale, primordial soup; brodo di coltura, culture medium.* * *['brɔdo]sostantivo maschile broth, stockbrodo di carne — meat stock o broth
brodo di pollo, di verdura — chicken, vegetable stock
brodo di coltura — biol. growing medium
••tutto fa brodo — every little (bit) helps, it's all grist to one's mill
lasciare cuocere qcn. nel proprio brodo — to let sb. stew in their own juice
* * *brodo/'brɔdo/sostantivo m.broth, stock; brodo di carne meat stock o broth; brodo di pollo, di verdura chicken, vegetable stock; brodo lungo thin broth; brodo ristretto consommé; riso in brodo rice soup\tutto fa brodo every little (bit) helps, it's all grist to one's mill; lasciare cuocere qcn. nel proprio brodo to let sb. stew in their own juice\brodo di coltura biol. growing medium. -
2 broda
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3 brodo lungo
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4 brodicchio
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5 shabu-shabu
( JAPAN)thin slices of beef quick cooked in broth with vegetables.♦ Hot pot dish related to the Chinese fondue and the sukiyaki. Thin slices of meat and vegetables are boiled in a common pot, then usually dipped in sauces.♦ Another variant of hot pot cooking, thin slices of beef quick cooked in broth with vegetables.♦ Thinly sliced beef and vegetables cooked in a simmering stock by diners at the table; served with a variety of dipping sauces♦ onomatopoeia for the sound of swishing thinly-sliced meat (usually high-grade beef) or vegetables through a pot of boiling water to quickly cook them. Also the name of the dish, which is especially popular in winter. -
6 sukiyaki
( JAPAN)the very traditional Japanese Cuisine♦ a type of hotpot with a sweet, soy-based soup (sukiyaki tare). Slices of beef and vegetables are cooked at the table in a shallow iron pan and dipped in raw egg just before eating.♦ Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten.♦ Famous Japanese dish that consists of thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin) in the nabemono ("one-pot") style. The thinly-sliced beef is browned in the pan, then the broth is poured in and the other ingredients added in layers and boiled. Only the cutting of ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on the dinner table.♦ Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table♦ braised beef and vegetable dish with broth added after cooking♦ thin strips of beef, vegies, slowly cooked or simmered in a shallow pot at the table. before being eaten, the ingredients are usually dipped in a light ponzu sauce -
7 minestrina
f clear soup, broth* * *minestrina s.f. thin soup, clear soup.* * *[mines'trina]sostantivo femminile thin soup* * *minestrina/mines'trina/sostantivo f.thin soup. -
8 ficelle, boeuf à la
"string"; (beef suspended on a string and poached in broth). Also, small thin baguette. Also, a small bottle of wine, as in carafe of Beaujolais.Italiano-Inglese Cucina internazionale > ficelle, boeuf à la
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9 minestrone
( ITALY)vegetable soupthick vegetable broth with rice or thin pasta♦ An Italian vegetable soup with beans and pasta or rice. This may contain any number of vegetables, but for authenticity, meat is never added. -
10 soba
( JAPAN)buckwheat noodles. A favorite served hot or cold.♦ They can be eaten warm, but more commonly cold in summer. They are not eaten with sauce or broth, but simply with tsuyu.♦ Thin, long brown noodles made from buckwheat flour, served with a soy-based dipping sauce
См. также в других словарях:
Thin — Thin, a. [Compar. {Thiner}; superl. {Thinest}.] [OE. thinne, thenne, thunne, AS. [thorn]ynne; akin to D. dun, G. d[ u]nn, OHG. dunni, Icel. [thorn]unnr, Sw. tunn, Dan. tynd, Gael. & Ir. tana, W. teneu, L. tenuis, Gr. ? (in comp.) stretched out, ? … The Collaborative International Dictionary of English
Thin section — Thin Thin, a. [Compar. {Thiner}; superl. {Thinest}.] [OE. thinne, thenne, thunne, AS. [thorn]ynne; akin to D. dun, G. d[ u]nn, OHG. dunni, Icel. [thorn]unnr, Sw. tunn, Dan. tynd, Gael. & Ir. tana, W. teneu, L. tenuis, Gr. ? (in comp.) stretched… … The Collaborative International Dictionary of English
thin — I. adjective (thinner; thinnest) Etymology: Middle English thinne, from Old English thynne; akin to Old High German dunni thin, Latin tenuis thin, tenēre to hold, tendere to stretch, Greek teinein Date: before 12th century 1. a. having little… … New Collegiate Dictionary
Broth — Broth, n. [AS. bro[eth]; akin to OHG. brod, brot; cf. Ir. broth, Gael. brot. [root]93. Cf. {Brewis}, {Brew}.] Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup. [1913 Webster] I am sure … The Collaborative International Dictionary of English
broth — brȯth n, pl broths brȯths, brȯthz 1) liquid in which meat or sometimes vegetable food has been cooked 2) a fluid culture medium * * * (broth) 1. a thin soup prepared by boiling meat or vegetables. 2. a liquid culture medium for the cultivation … Medical dictionary
broth — [brôth, bräth] n. [ME & OE; akin to OHG brod: for IE base see BREAD] a clear, thin soup made by boiling meat, or sometimes cereals or vegetables, in water … English World dictionary
Broth — This article is about the food. For the microbial nutrient broth, see growth medium. A bowl of broth. Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains … Wikipedia
broth — brothy, adj. /brawth, broth/, n. 1. thin soup of concentrated meat or fish stock. 2. water that has been boiled with meat, fish, vegetables, or barley. 3. Bacteriol. a liquid medium containing nutrients suitable for culturing microorganisms. 4.… … Universalium
broth — noun 1》 a thin soup of meat or vegetable stock, sometimes thickened with barley or other cereals. ↘meat or fish stock. 2》 Microbiology a liquid nutrient medium for the culture of bacteria. Phrases a broth of a boy Irish a very lively boy or… … English new terms dictionary
broth — [[t]brɔθ, brɒθ[/t]] n. 1) coo a thin soup of concentrated meat or fish stock 2) coo water that has been boiled with meat, fish, vegetables, or grains; stock 3) mcr a liquid medium containing nutrients suitable for culturing microorganisms •… … From formal English to slang
broth — /brɒθ / (say broth) noun 1. thin soup of concentrated meat or fish stock. 2. a decoction of water in which meat or fish has been boiled, with vegetables or barley added. {Middle English and Old English. Compare brew} …
