영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries, tomato may occur as the main ingredient, while beetroot acts as a secondary ingredient. Other, nonbeet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup).The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.

Hot borscht

Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a broth made of beets. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots, spinach, and meat. It may be eaten as a meal in itself, but is usually eaten as an appetizer with thick, dark bread.

Cold borscht

Cold borscht exists in many different culinary traditions, including Lithuanian (šaltibarščiai), Belarusian, Polish and Ukrainian (Chłodnik, literally 'cooler') and Russian (swekolnik). As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups, and meggyleves.In these countries it is called:

• Latvian: Aukstā zupa
• Lithuanian: Šaltibarščiai
• Polish: Chłodnik or Chłodnik litewski
• Belarusian: Chaładnik / Хaлaднiк "khaladnik"
• Russian: Свекольник svekol'nik
• Ukrainian: Холодник kholodnyk

Its preparation starts with young beets being chopped and boiled, together with their leaves, when available. After cooling down, the soup is usually mixed with sour cream, soured milk, kefir or yoghurt(depending on regional preferences). Typically, raw chopped vegetables, such as radishes or cucumbers, are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients.Ukrainian East Village Restaurant140 2nd Avenue, New York, NY 10003-8364(212) 614-3283 ‎[mappress mapid="55"]http://www.firstnamestore.com/?p=30608

Tom yum (Lao: ຕົ້ມຍຳ [tom ɲam]; Thai: ต้มยำ, [tom jam], tom yam in the Royal Thai General System of Transcription) is a name for two similar soups originating from Laos and Thailand. The Royal Lao version includes a pinch of rice in the soup, whereas other typical Lao and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Lao and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange color and makes the chili flavor more pronounced.A more recent variation of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galanga is the dominant flavour of the coconut milk-based soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom khlong.Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yum Goong Crisis"Tom Yum Koong Tai Kitchen (201) 941-2290   (201) 941-2291 ‎tomyumkoongthaikitchen.com[mappress mapid="218"]http://cooksns.com/?p=1187

The soup Menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base (this variation is called menudo colorado). Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers.Menudo (from Latin minūtus) can mean "small, thin, worthless, vulgar, (money) change, tripe, and tithe from small orchards." It is unknown if the soup came to be known as menudo since it was made up of tripe or if any of the other meanings, which are many, have something to do with it.Jalapeno 185 Columbus Avenue, New York, NY 10023-5103(212) 877-7800 ‎jalapenonyc.com[mappress mapid="212"]http://cooksns.com/?p=3038

Dishes using lamian are usually served in a beef or mutton-flavored soup called tāngmian (湯麵), but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomian (炒麵). Literally, 拉 (lā) means to pull or stretch, while 麵 (mian) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle.There are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle pieces.This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved. Some pullers dip the strands into flour between stretching phases to keep them separated. When flour is used, there generally is a final slap of noodles against the prep board to remove excess flour.In the Lanzhou style, the dough is worked with aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent sticking.In the Beijing style of preparation, the dough is twisted, stretched delicately by waving the arms and body, untwisted, looped to double the strands, and then repeated. When stretching, they coordinate waving their torso and arms to increase the potential length of the noodle beyond that of the puller's arm span. Flour dusting is more liberally employed in this style than in the Lanzhou style of preparation.There is also another style, mostly for show, in which the noodle maker stretches one thick, flat strand of dough between two hands. This is usually done for show and involves the puller twirling and spinning much like Chinese ribbon dancing.

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  Lanzhou-style Beef Lamian
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  Lanzhou Lamian after repeated stretching and almost readySuper Taste Chinese Restaurant 

   26 Eldridge Street, New York, 10002

   (212) 625-1198 ‎
  [mappress mapid="211"]http://cooksns.com/?p=3032

Kharcho (Georgian: ხარჩო) is a traditional Georgian soup containing meat, rice, vegetables and a highly spiced bouillon. The soup is usually served with finely chopped herbs. The characteristic ingredients of the soup are sun-dried plum puree (tklapi/tkemali) and grated walnuts.As with all soups, there are numerous variations; however, 3 components are key and cannot be replaced : walnuts, plum sauce (pomegranate juice can be substituted instead) and beef broth.An example of a Georgian recipe for Kharcho:Cut a cleaned, thoroughly washed piece of beef into pieces, put it into a sauce-pan, add shredded onions, close the cover, and place the pan on the fire. Stew until the onions turn brown, then cover the pieces with boiling water and add peeled, finely chopped tomatoes. Pound walnuts, garlic, dry and fresh coriander, pepper, and saffron in a mortar and put them into a small bowl. Gradually add broth using a tablespoon and thoroughly stir the mass. Pour the mass into the pan and boil until cooked. Add salt to taste.Taam-Tov41 West 47th Street, New York, NY 10036(212) 768-8001 ‎[mappress mapid="51"]http://cooksns.com/?p=3029

Gomguk, also called gomtang, refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.RegionalHyeonpung gomtang : from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.Naju gomtang : from the region of Naju. Cooked heel meat and brisket are added to the broth.By ingredientsSagol gomtang (사골곰탕) : beef leg bones are the main ingredientsKkori gomtang (꼬리곰탕) : ox tail soupToran gomtang (토란곰탕) : beef brisket based with toranSeolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon (thin wheat flour noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.Galbitang (갈비탕) : made with galbi (beef short ribs)Yukgaejang (육개장) : gomtang with additional spicy seasoningDoganitang (도가니탕) : beef knee cartilage is an additional ingredientChupotang (추포탕) : finely ground perilla is addedSimilar dishes.Gamulchi gomtang : made from snakehead fish with glutinous rice, ginger, ginseng and jujubesSamgyetang (삼계탕): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnutsGamjatang (감자탕): a spicy soup made with separated pork spine, potatoes and hot peppers.Jumunjin mulgomtang (주문진 물곰탕) : from the region of Jumunjin. Made from moray eel, kimchi and spring onionsNew York Kom Tang Soot Bul House32 West 32nd Street, New York, NY 10001-3818(212) 947-8482 ‎[mappress mapid="50"]http://cooksns.com/?p=3022

Fufu, (i.e. Asbah Kazi; variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous.Babbo 110 Waverly Pl # A, New York, NY 10011-9102(212) 777-0303 ‎babbonyc.com[mappress mapid="208"]http://cooksns.com/?p=3019

Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse (Occitan: bolhabaissa) is a traditional Provencal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provencal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: etrilles); spider crab (fr: araignees de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.What makes a bouillabaisse different from other fish soups is the selection of Provencal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.La Bouillabaisse 44 Beard Street, Brooklyn, NY 11231[mappress mapid="207"]http://cooksns.com/?p=3016