托福阅读"Borscht罗宋汤"

俄语、乌克兰语:Борщ，波兰语:Barszcz)是发源于乌克兰的一种浓菜汤。

Borscht, [bɔːʃt] which is sometimes also spelled borsch andborshch, is a lovely vegetable soup that is almost always made with beets. [biːt] The use of beets in this soup lend the dish a vibrant [ˈvaɪbrənt] 鲜亮 red color. There are some versions of borscht made without beets. There is an orange borscht, which is made with tomatoes, and a green borscht, which has a sorrel base. However, beet borscht is the most common [ˈkɒmən] form of this soup.

罗宋汤(Borscht)，有时也拼作borsch和borshch，是一种美味的蔬菜汤，大多数情况下是用甜菜煮成。甜菜让这种汤呈现出一种鲜亮的红色。也有一些版本的罗宋汤不使用甜菜：比如用番茄可以做出橙色的罗宋汤，还有一种绿色的用酸模做成的罗宋汤。但甜菜罗宋汤是最常见的一种

Borscht is a very common dish in Germany and Eastern Europe. It is believed that the soup was originally [əˈrɪdʒənəli] adv. 起初 created 起源于 in the Ukraine and then shared with 传播 nearby countries. Jewish immigrants from Eastern Europe brought borscht to the United States. Although it is not as popular as 像～一样流行 chicken noodle or tomato soups, borscht is common in the United States, especially in areas with large Jewish [ˈdʒuːɪʃ] adj. 犹太人的 communities.

罗宋汤在德国和东欧很常见的菜肴。据说这种汤起源于乌克兰，后来传到邻国，来自东欧的犹太移民又将它带到了美国。尽管罗宋汤在美国不像鸡汤面条和番茄汤一样受欢迎，但它很常见，尤其是在犹太人聚居的大型社区。

Beet borscht can be prepared and served in two distinct [dɪˈstɪŋkt]

adj. 不同的 有区别的） ways: hot and cold. Hot borscht is a very hearty [ˈhɑːrti] adj. 热情友好的；精力充沛的 丰盛的） soup that includes many vegetables in addition to 除了 beets. Vegetables in hot borscht may include cabbage, cucumber, [ˈkjuːˌkʌmbə] beans, mushrooms, onions, potatoes, and tomatoes. Hot borscht might also be made with meats such as chicken, pork, or beef. Of course, in the Jewish tradition, borscht is never made with pork. Hot borscht is generally more like stew [stjuː]

n.炖煮的菜 than soup and is often served with 搭配食用 dark bread.

甜菜罗宋汤有冷、热两种不同的烹饪装盘方式。热罗宋汤很是丰盛美味，除了甜菜外，还会加入许多蔬菜，包洋括白菜、黄瓜、豆类、蘑菇、洋葱、土豆和番茄。热罗宋汤也可以加入诸如鸡肉、猪肉或牛肉等肉类。当然，在犹太人的传统中，罗宋汤是从来不放猪肉的。热罗宋汤通常看起来更像炖菜而不是汤，而且常和黑面包一起搭配食用

Cold borscht is common to the culinary traditions of Ashkenazi Jews. Cold borscht is much thinner than hot borscht and is almost always vegetarian. It is a sweet soup made of beets, onion, a bit of sugar, and lemon juice. 汁儿 Cold borscht is often garnished [ˈɡɑːnɪʃ] 装饰 with adollop [ˈdɒləp]（半流质物体的）一块of sour cream at the center of the bowl.

冷罗宋汤在德系犹太人的烹饪传统中较常见。冷罗宋汤比热罗宋汤更清淡，而且几乎只有蔬菜。它是用甜菜、洋葱、少许糖和柠檬汁做成的一种甜汤，通常会在碗中间放一块酸奶油作装饰。

Cold borscht is the most common type of borscht served in the United States, because it was this type of borscht that Jewish immigrants brought with them. Borscht is most common on the east coast,海岸线 especially in New York. In fact, in New York City, there are dozens of diners 餐馆 that serve 提供 供应homemade borscht. If you happen to find yourself in the Big Apple with ahankering for delicious borscht, be sure to take yourself to the Carnegie Deli. While the Carnegie Deli is famous for its triple-[ˈtrɪpl]decker（双层 adj.三部分的 三倍的）

sandwiches and celebrity [sɪˈlebrɪtɪ]

n.名人clientele, [ˌklaɪənˈtɛl,] 客人 追随者 it also serves some of the best borscht in the

冷罗宋汤是美国最常见的一种罗宋汤，因为最初犹太移民带来的就是这种。罗宋汤在东海岸很普遍，尤其在纽约。事实上，在纽约市，有几十家餐馆供应自家所制的罗宋汤。如果你恰好在大苹果(纽约的别称)寻觅美味的罗宋汤，一定要去卡内基熟食店。卡内基熟食店以它的三层三明治和名人主顾而闻名遐迩，那里也供应全美最美味的罗宋汤。

hankering: 渴望，切望

hearty: 丰盛的，营养丰富的