俄罗斯汤用英文怎么写

㈠ 做俄罗斯汤我们还需要其他什么东西吗英文翻译

做俄罗斯汤我们还需要其他什么东西吗?
Do Russian soup. What else do we need?

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㈡ 汤（用英语怎么说）

汤的英文单词是：soup

读音：英 [su:p] 美 [sup]

释义：n.汤，羹； 浓雾； 硝化甘油炸药； 困境 vt.加大马力；

例句：

1、He had spoiled the soup by putting in too much salt.

他往汤里放盐太多，把汤给糟蹋了。

2、The engineer tried to soup up the engine.

工程师试图加大这台发动机的马力。

变形

复数： soups

过去式： souped

过去分词： souped

现在分词： souping

第三人称单数： soups

(2)俄罗斯汤用英文怎么写扩展阅读：

近义词

1、broth

读音：英 [brɒθ] 美 [brɑːθ]

n. 肉汤；清汤

例句：He entered and served me with a big bowl of steaming broth.

他进屋给我端上一大碗热腾腾的肉汤。

2、potage

读音：英 [pɒ'tɑːʒ] 美 [pɒ'tɑːʒ]

n. <法>肉汁(浓汤)

例句：J'aimerais un potage de legumes pour commencer.

我想先要一份蔬菜汤。

3、bisque

读音：英 [bɪsk] 美 [bɪsk]

n. 浓汤；碎果仁冰淇淋 n. 让分 n. 素瓷

例句：All right, two foie gras, one tartare, two bisque and a goat cheese.

两份鹅肝, 一份鞑靼生牛肉, 两份浓汤和一份羊奶奶酪.

㈢ 俄罗斯的英文怎么写

俄罗斯用英语说就是
Russia。
这是一个名词，如果表示国家的或者是俄罗斯的，俄罗斯人的就是Russian。可以做名词，也可以做形容词。

㈣ 俄罗斯英文怎么写

俄罗斯即俄罗斯联邦，The Russian Federation

通称俄罗斯或俄国（Russia）

英文缩写是：RUS

㈤ 按步骤用英语写一篇做俄罗斯汤的方法

First,buy some beef,one cabbage,four carrots,three potatoes,five tomatoes and one onion. Then,cup up the vegetables.Next,put the beef, carrots and potatoes into a pot and add some water.After that,cook them for30 minutes.Then,add the cabbage,tomatoes and onion and cook for another 10 minutes.Finally,do not forgetto add some salt

㈥ <俄罗斯>的英文写法

用金山快译应该可以的吧，不行的下载一些其他的英文翻译软件，这样以后你都可以用不用问别人这么麻烦~

㈦ 俄罗斯英语怎么写

俄罗斯的英文吗？
英文名称：
russian
federation

㈧ 汤，用英文怎么说

汤的英文：soup

英文发音：[suːp]

中文释义：

n. 汤，羹；马力

vt. 加速；增加马力

例句：

Soup is one of the dishes that Chinese people like most.

汤是我国居民最喜爱的菜肴之一。

(8)俄罗斯汤用英文怎么写扩展阅读

soup的相关短语：

1、in the soup

中文释义：adv. 在困境中

例句：

If you go on living at this extravagant rate, you'll spend every penny you've got, and then you'll be in the soup.

你要是这样大手大脚过日子，你就会把你赚来的每一分钱花得精光，那时你就会处于困境之中。

2、chicken soup

中文释义：鸡汤；心灵鸡汤

例句：

However, the popularity of Chicken Soup for the Soul is a good sign for solving this problem.

然而， 心灵鸡汤读本的大受欢迎，就是解决这一问题的一个良好的信号。

㈨ 怎样制作俄罗斯汤用英语写出来

This recipe for Russian beetroot soup or borshch is made with beef, cabbage, carrots, potatoes, onion and beets. Turnips and other root vegetables can be added, if desired. Contrary to popular belief, Russians don't spell their beetroot soup borscht(that's a Yiddish spelling) and it's really not a Russian invention (the Ukrainians claim it as theirs). Nor are beets the predominant ingredient in Russian borshch. That's probably why this stew-like soup is orange from the carrots and tomato paste, not red. Poles call their beet soup barszcz and it has the ruby-red color most people associate with beet soup. Russians call their cold beet soup, which is very red in color, svekoljnik. In Ukraine, beet soup is made in infinite varieties, but some resemble the Russian version and are also called borshch. This soup is excellent with little pirozhki (similar to pierogi), orUkrainian Caraway Dumplings cooked right in the broth. But it's delicious without them.
To make the beef stock: Combine beef and water in a stockpot over medium heat. Bring to a boil, rece heat and simmer gently. Skim top surface until impurities no longer appear, about 30 minutes.

Add onion, carrot, celery and tie stock sachet to pot handle and drop into pot. Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.

Pull up on stock sachet string and remove. Remove beef to a bowl and pull the meat off the bones, chop into bite-sized pieces, and set aside. Strain stock into a clean, heatproof container, pressing on vegetables to obtain maximum flavor. Discard vegetables.

To make the soup: Cook the beets and carrots in the beef stock, covered, until tender, about 45 minutes. Remove from broth, let cool and then coarsely shred. Set aside.

While beets and carrots are cooling, add cabbage, onion and potatoes to broth. Bring back to a boil and simmer 20 minutes, covered, or until tender. Add beets and carrots, tomato paste, and salt and pepper to taste. If serving with caraway mplings, drop the batter into the soup at this point.

To make the caraway mplings: In a small bowl, whisk together flour, baking powder, salt and caraway seeds. In a separate bowl, whisk together milk and beaten egg. Add to flour mixture and blend with a fork until a stiff, sticky batter results. Using a tablespoon or a small cookie scoop, transfer batter to simmering (not boiling) soup. Cover and let steam 5 minutes. Turn mplings over and steam another 5 minutes, covered. Add the reserved meat to soup and heat through.

Serve in warmed bowls with a dollop of sour cream, fresh dill and a lemon wedge, if desired.

㈩ 英语:怎样制作俄罗斯汤 80字

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