ζωμός

eril

YUNANCA → TR

Yunanca "ζωμός" kelimesi Türkçe'de et suyu, etsuyu, konsome anlamına gelir.

Çeviri

Genelet suyu

Geneletsuyu

Genelkonsome

Çekim Tablosu

çoğulζωμοί

tamlayanζωμού

Tanım

•gravy, broth

Diğer Dillerde

AlmancaBouillon , Bratensoße , Brühe , Consommé , Fond , Soße (dişil)

bouillon

çekim: çoğul Bouillons · tamlayan Bouillons

eş: Brühe, Konsommee, Sud

köken: Borrowed from French bouillon.

Fransızcabouillon , consommé , jus de viande, sauce au jus, sauce brune, sauce de viande (eril) /bu.jɔ̃/

broth (water in which food (meat or vegetable etc) has been boiled) · bubble rising from a boiling liquid · gulp of liquid which escapes forcefully

çekim: çoğul bouillons

eş: bouillonnement

köken: From bouillir + -on.

aile: boire le bouillon, boire le bouillon d'onze heures, bouilloire, bouillon blanc, bouillon de culture, bouillon-blanc, bouillonnement, bouillonner, bouillotte

İspanyolcacaldo, caldo concentrado, caldo en pasta, consomé , gravy , greve (eril) /ˈkaldo/

a clear soup, broth, bouillon · stock · wine

çekim: çoğul caldos

eş: consomé

köken: Inherited from Latin cal(i)dus. Compare the borrowed doublet cálido.

aile: caldo de cultivo, cambiar el caldo a las aceitunas, cubo de caldo, hacer el caldo gordo, hacerse caldo la cabeza, poner a caldo, si no quieres caldo, taza y media

İtalyancabollito , brodo , salsa , sugo (eril) /bolˈli.to/

past participle of bollire

çekim: çoğul bolliti

eş: lessato, lesso, decotto

Rusçaбульо́н, консоме́, мясно́й отва́р, отва́р, подли́вка, со́ус

Arapçaحَسَاء, صَلْصَة, مَرَق, مَرَقَة

Farsçaسس, گریوی, مرق, یخنی /sos/

sauce, condiment

çekim: çoğul سسها

köken: Borrowed from French sauce.

سس کچاپ

سس مایونز

Azericebulyon

Özbekçebulon, shoʻrva

Başkurtçaһурпа /hurˈpɑ/

broth, stock, bouillon · soup made of broth

çekim: tamlayan һурпаның

köken: Ultimately from Persian شوربا (šurbâ, “a kind of soup”), compound of شور (šur, “salty”) and با (bâ, “soup”). The development of initial h- in Bashkir remains to be explained.

Тауыҡ һурпаһы.

Ҡайнап торған һурпаға кесерткән япрағын, ҡыҙҙырылған йәшелсәләрҙе, йәшел һуғанды өҫтәп, 20-25 минут ҡайнатығыҙ.

Felemenkçebouillon , consommé , jus (eril) /bu(l)ˈjɔn/

stock, broth (water in which meat (or other food) has been boiled) · bullion, fringe of gold or silver wire

çekim: çoğul bouillons

köken: Borrowed from French bouillon.

aile: bouillonblokje

Portekizcecaldo , consomê , molho (eril) /ˈkaw.du/

broth, stock · juice

çekim: çoğul caldos

köken: From Old Galician-Portuguese caldo, from Latin cal(i)dus. Doublet of cálido, which was borrowed.

aile: calda, caldo verde

caldo de carne

caldo de galinha

Japoncaグレービー, グレイビーソース, コンソメ, コンソメスープ, ストック , だし /ɡɯ̟ɾe̞ːbʲiː/

gravy

köken: Borrowed from English gravy.

Korece국물 , 그레이비 /kuŋmuɭ/

broth

İsveççebuljong , sås , skysås , spad

broth, stock, bouillon

çekim: çoğul buljonger · tamlayan buljongs

köken: Borrowed from French bouillon. First attested in 1664.

aile: buljongtärning

Lehçebulion , rosół, sos mięsny, sos pieczeniowy (eril) /ˈbu.ljɔn/

bouillon, broth, stock (clear seasoned broth) · bouillon cube, stock cube

çekim: çoğul buliony · tamlayan bulionu

köken: Etymology tree French bouillir French -on French bouillonbor. Polish bulion Borrowed from French bouillon.

aile: bulionowy, bulionówka

Ukraynacaбульйо́н, ви́вар, відва́р, підли́вка, розсі́л, со́ус

Hintçeजूस , झोल, यखनी, यख़्नी, रसा, शोरबा (eril) /d͡ʒuːs/

peas soup or broth · water in which pulses have been boiled

çekim: çoğul जूसों

köken: Inherited from Prakrit जूस (jūsa), from Sanskrit यूष (yūṣa). Related to English juice.

Fincekastike , liemi , lihaliemi , paistinkastike /ˈkɑstikeˣ/

sauce (liquid condiment) · dressing (sauce, especially a cold one for salads) · dip (sauce for dipping)

çekim: çoğul kastikkeet · tamlayan kastikkeen

köken: kastaa (“to dip, sop”) + -ike

aile: appelsiinikastike, aprikoosikastike, béarnaisekastike, bearninkastike, béchamelkastike, bolognankastike, bolognesekastike, caesarkastike, chilikastike, choron-kastike

Çekçebujon , bujón , omáčka, šťáva z masa, vývar (eril) /ˈbujon/

bouillon · culture medium

çekim: çoğul bujony · tamlayan bujonu

köken: Borrowed from French bouillon.

Rumencebulion , supă , zeamă (nötr)

bouillon, broth · a tomato sauce or paste

çekim: çoğul bulioane

köken: Borrowed from French bouillon. Cf. also Polish bulion, Russian бульон (bulʹon).

Macarcaerőleves, erőleves-sűrítmény, húslé, húsleves, húslevessűrítmény, leveskocka /ˈhuːʃleː/

gravy

çekim: çoğul húslevek

köken: hús (“meat”) + lé (“liquid”)

İbraniceצִיר, רוטב, רֹטֶב (eril)

sauce, gravy, dressing, juice

çekim: çoğul רְטָבִים

aile: רוטב סויה, רֹטֶב סוֹיָה

Latincecremor , ius, iūs, sorbitiō

Thick juice or broth, gravy · Thick juice made by boiling grain, a mash

çekim: tamlayan cremōris

köken: Disputed; possibly one of the following: * From Proto-Indo-European *ḱr̥h₃-m- (“porridge, soup”) (compare Proto-Celtic *kurmi (“beer”), Proto-Slavic *kъrmъ (“food, fodder”), Sanskrit करम्भ (karambhá, “groats, gruel”)) * From Proto-Indo-European *ḱh₁erh₂- (“to mix”) (compare Ancient Greek κεράννυμι (keránnumi)) * Per M. de Vaan, derived from the verb crem- (“to burn”), possibly from the same root…

Dancabouillon, sovs /ˈsɒwˀs/

sauce

çekim: çoğul sovse · tamlayan sovs'

köken: Borrowed from French sauce, from Latin salsus (“salted”). Cf. also Danish salsæ.

aile: citronsovs, kaperssovs, kræmsovs, olivensovs, ostesovs, persillesovs, skysovs, tomatsovs

Norveççebuljong, kraft, saus, sjy

Endonezcegravi, kaldus, konsom /ˈɡravi/

gravy: a thick sauce made from the fat or juices that come out from meat or vegetables as they are being cooked

çekim: çoğul gravi-gravi

köken: From English gravy.

Vietnamcacanh , nước chấm , nước dùng , nước lèo /kajŋ̟˧˧/

vegetable soup · broth (water in which food has been boiled)

köken: Sino-Vietnamese word from 羹.

aile: bánh canh, canh bún, canh chua, con sâu làm rầu nồi canh, kén cá chọn canh, tiết canh

canh thuốc

canh mật

Etimoloji

From Ancient Greek ζωμός (zōmós).