2015/04/23

【生活、生字、動詞、食物】今天來煮傳統俄羅斯羅宋湯 borscht !


某天在煮湯的時候就突然想到,以前上課雖然用過,但還沒在這貼過,食譜其實是個超好用來學語言的方法!動詞很多(切削攪煸炒煮燉烤炸煎),食物名詞也學不完,對喜愛烹飪或單純愛吃的人來說都是很好的學習機會~
 
所以就來學個簡單的湯品吧 x)。羅宋湯,其實就像是台灣普遍看到的番茄蔬菜湯,算是踢哪從小到大最愛喝的湯,因為踢哪媽媽的版本實在太棒,裡面又有肉有菜有澱粉料很豐富味道也濃郁,所以多年來蟬連最愛湯品第一名~
 
所謂羅宋就是俄國 Russia 的譯音,所以這湯其實源自於俄國,叫做 borscht,據說這湯的典故是因為北方寒冷所以他們煮湯的時候就把什麼根莖菜肉類能吃的全都丟到鍋子裡。踢哪媽媽煮的台灣版本是以番茄為底,但到北美以後踢哪就用俄國傳統食譜裡的甜菜根當主角,也因為這湯什麼都有,踢哪常常吃這個整天也不會膩也不用擔心營養不均衡(但還是有點不良示範啦)~
 
文化部分解釋完了快來煮湯~這次踢哪煮的是蔬食版,沒有肉喔(因為踢哪其實很懶得料理肉 XD):
 



Ingredients 材料:
2 medium-size beets, peeled and grated
 (2個中型削皮並削成絲的甜菜根)
1 large carrot, peeled and grated
 (1個大的削了皮並削成絲的胡蘿蔔)
1 tbsp olive oil
 (1大匙橄欖油)
1 tomato, diced
 (1個切塊的番茄)
2 tbsp of water
 (2大匙水)
juice of ½ lemon
 (半個檸檬汁)
2 L of water/vegetable broth
 (2公升水/蔬菜高湯)
1 tbsp of salt
 (1大匙鹽)
5 medium-size potatoes, diced
 (5個切塊的中型馬鈴薯)
½ cabbage
 (半個高麗菜)
1 small onion, diced
 (1個切塊了的小洋蔥)
1 tsp olive oil
 (1茶匙橄欖油)
5-7 whole black peppers
 (5到7個黑胡椒顆粒)
3-4 bay leaves
 (3到4片月桂葉)
1 tbsp dried parsley
 (1大匙乾荷蘭芹)
2-3 garlic cloves, halved
 (2到3瓣蒜頭切半)
 
Directions 步驟:
1. Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
 (用大鍋子以中大火加熱1大匙橄欖油,放入甜菜根絲、胡蘿蔔絲和番茄塊)
2. Add 2 tbsp of water and lemon juice to the vegetables and stir.
 (加入2大匙水和檸檬汁並攪拌)
3. Reduce the heat to low, cover the pot and simmer for 20 min.
 (轉至小火,鍋子加蓋,燉20分鐘)
4. Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min.
 (燒開2公升的水,將水加入燉了20分鐘後的蔬菜鍋內)
5. Bring to a boil and add 1 tbsp of salt.
 (煮滾後加入1大匙鹽)
6. Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes.
 (放入切塊的馬鈴薯和切絲的高麗菜,煮10分鐘)
7. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
 (同時,於小炒鍋內加熱1茶匙的橄欖油,以中火煸炒洋蔥至金黃色)
8. Add the onions to the pot and give it a good stir.
 (將洋蔥加入湯鍋並攪拌均勻)
9. Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes.
 (最後加入黑胡椒、月桂葉、蒜頭和乾荷蘭芹,再煮5到10分鐘)
10. Remove borscht from the heat. It is now ready to be served.
 (關火。湯已經煮好了!)
11. When serving borscht, add sour cream and fresh herbs to individual bowls.
 (上桌時,可依個人喜好加些許酸奶油和新鮮蔥等香草至碗中)
 
一鍋湯冷藏約可保存一週~有興趣可以試試看!煮完以後由於甜菜根顏色鮮紅,感染力又強,會把整鍋湯其他蔬菜都染得紅通通,看起來有點可怕但還蠻好笑的,不習慣的人就省掉甜菜根多加些番茄就好了 grin emoticon
 
Have fun!

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