vegetable stock
Hungarian translation: zöldségleves
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| 15:15 May 15, 2002 |
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|  Selected response from: Olga Simon Hungary Local time: 20:42 | ||||||
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| 5 | zöldséges leves kocka |
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| 4 +1 | Zöldségerőleves |
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| 4 +1 | zöldség alaplé |
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| 4 | As Andrea Nemeth-Newhauser says |
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| 2 | zöldségpép |
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Answers
29 mins confidence: 
zöldséges leves kocka Explanation: Vegetable stock = Vegetable broth. To be used in soups as well as a broth added to grain dishes and whatnot. You'll ... Description: You should get about 3 - 3.5 quarts of stock. It'll stay fine in the fridge for about 3 - 5 days.... Category: Home > Cooking > Soups and Stews > Broth and Stock www.iwaruna.com/orca/food/soups/veg_stock.html -------------------------------------------------- Note added at 2002-05-15 15:48:40 (GMT) -------------------------------------------------- Basically, it is the same as erosleves kocka, vagy halaszle kocka, vagy akar milyen kocka. Why they are talking in ml - is because the broth (bouillon) cube needs to be dissolved in either o.5 l of water or 2dl of water, depending on the nature of soup. Halaszle is dossolved in 2dl, erosleves - in 0.5l. After the bouillon is prepared in thie above mode, one takes the necessary quantity to fix the desired dish. Bon apetit! |
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36 mins confidence: 
zöldségpép Explanation: Legalábbis ennek tűnik, eddig én sem ismertem. A Nagyszótár "hamisleves, zöldségleves"-t ajánl, de nem hiszem, hogy igaza van. Esetleg: sűrített/pépesített zöldségleves. Itt van még egy recept, az Olgáét kiegészítendô. http://www.culinarycafe.com/Vegetarian/Vegetable_Stock.html |
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1 hr confidence: peer agreement (net): +1
peer agreement (net): +1Zöldségerőleves Explanation: Tulajdonképpen szűrt zöldségleves, tehát a zöldség már nincs benne. Reference: http://www.vegetarianus.hu/ujsagok/veghirl/13/brveget.html#b... |
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4 hrs confidence:
As Andrea Nemeth-Newhauser says Explanation: * Exported from MasterCook * All-Purpose Vegetable Stock Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Olive oil 2 cups Onion -- chopped 1 teaspoon Salt 1 cup Carrots -- chopped 1 cup Celery -- chopped 1 cup Parsnips -- chopped 1/2 small Garlic bulb 1 tablespoon Nutritional yeast 1 tablespoon Tomato puree 1 Bay leaf 2 teaspoons Black peppercorns -- whole 2 tablespoons Each: fresh chives, thyme -- b 1/2 bn Parsley 8 cups Water Recipe by: Veggie Life/Jan '95/MCII by DEEANNE 1. In a stock pot, heat the oil and add onions and carrots. Cook gently for to 15 mnutes, or until lightly browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and saute for another 5 to 10 minutes. Add her and water. Bring to a bo 2. Strain the liquid, pression on the solids to extract as much of the liq as possible. Discard the solids and refrigerate overnight. Makes 6 to 7 cups. Reference: http://fp.enter.net/~rburk/soups/stocks/all-purp.txt. |
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1 day 1 hr confidence: peer agreement (net): +1
peer agreement (net): +1zöldség alaplé Explanation: mint a "húsleves" stb. alaplé |
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