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羅宋湯故事篇一
為了幫助同學(xué)們備考托福閱讀題，小編整理了這篇關(guān)于羅宋湯的背景閱讀，希望對大家有用，更多消息請關(guān)注應(yīng)屆畢業(yè)生網(wǎng)。
borscht, which is sometimes also spelled borschandborshch, is a lovely vegetable soup that is almostalways made with beets. the use of beets in thissoup lend the dish a vibrant red color. there aresome versions of borscht made without beets. thereis an orange borscht, which is made with tomatoes, and a green borscht, which has a sorrel base. however, beet borscht is the most common form ofthis soup.
borscht is a very common dish in germany andeastern europe. it is believed that the soup wasoriginally created in the ukraine and then shared with nearby countries. jewish immigrants fromeastern europe brought borscht to the united states. although it is not as popular as chickennoodle or tomato soups, borscht is common in the united states, especially in areas with largejewish communities.
beet borscht can be prepared and served in two distinct ways: hot and cold. hot borscht isa veryhearty soup that includes many vegetables in addition to beets. vegetables in hotborscht may include cabbage, cucumber, beans, mushrooms, onions, potatoes, and tomatoes. hot borscht might also be made with meats such as chicken, pork, or beef. of course, in thejewish tradition, borscht is never made with pork. hot borscht is generally more like stew thansoup and is often served with dark bread.
cold borscht is common to the culinary traditions of ashkenazi jews. cold borscht is muchthinner than hot borscht and is almost always vegetarian. it is a sweet soup made of beets, onion, a bit of sugar, and lemon juice. cold borscht is often garnished with adollop of sourcream at the center of the bowl.
cold borscht is the most common type of borscht served in the united states, because itwas this type of borscht that jewish immigrants brought with them. borscht is most commonon the east coast, especially in new york. in fact, in new york city, there are dozens of dinersthat serve homemade borscht. if you happen to find yourself in the big apple with ahankeringfor delicious borscht, be sure to take yourself to the carnegie deli. while the carnegie deli isfamous for its triple-decker sandwiches and celebrity clientele, it also serves some of the bestborscht in the country.
羅宋湯(borscht)，有時也拼作borsch和borshch，是一種美味的蔬菜湯，大多數(shù)情況下是用甜菜煮成。甜菜讓這種湯呈現(xiàn)出一種鮮亮的紅色。也有一些版本的羅宋湯不使用甜菜：比如用番茄可以做出橙色的羅宋湯，還有一種綠色的'用酸模做成的羅宋湯。但甜菜羅宋湯是最常見的一種。
羅宋湯在德國和東歐很常見的菜肴。據(jù)說這種湯起源于烏克蘭，后來傳到鄰國，來自東歐的猶太移民又將它帶到了美國。盡管羅宋湯在美國不像雞湯面條和番茄湯一樣受歡迎，但它很常見，尤其是在猶太人聚居的大型社區(qū)。
甜菜羅宋湯有冷、熱兩種不同的烹飪裝盤方式。熱羅宋湯很是豐盛美味，除了甜菜外，還會加入許多蔬菜，包洋括白菜、黃瓜、豆類、蘑菇、洋蔥、土豆和番茄。熱羅宋湯也可以加入諸如雞肉、豬肉或牛肉等肉類。當然，在猶太人的傳統(tǒng)中，羅宋湯是從來不放豬肉的。熱羅宋湯通?？雌饋砀駸醪硕皇菧?，而且常和黑面包一起搭配食用。
冷羅宋湯在德系猶太人的烹飪傳統(tǒng)中較常見。冷羅宋湯比熱羅宋湯更清淡，而且?guī)缀踔挥惺卟恕Ｋ怯锰鸩?、洋蔥、少許糖和檸檬汁做成的一種甜湯，通常會在碗中間放一塊酸奶油作裝飾。
冷羅宋湯是美國最常見的一種羅宋湯，因為最初猶太移民帶來的就是這種。羅宋湯在東海岸很普遍，尤其在紐約。事實上，在紐約市，有幾十家餐館供應(yīng)自家所制的羅宋湯。如果你恰好在大蘋果(紐約的別稱)尋覓美味的羅宋湯，一定要去卡內(nèi)基熟食店?？▋?nèi)基熟食店以它的三層三明治和名人主顧而聞名遐邇，那里也供應(yīng)全美最美味的羅宋湯。
冬天是喝湯的季節(jié)，在寒冷的冬夜，喝一碗熱乎乎的羅宋湯是保暖的好方法。它會溫暖你的心靈和身體，帶來更多樂觀向上的勁頭。
dollop: 一團，一塊
garnish: 加飾菜于(菜肴)
hankering: 渴望，切望
hearty: 豐盛的，營養(yǎng)豐富的
sorrel: 酸模，屬植物
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