名詞

煮汁

にじる

broth

شورپا

shorpa

шорпа

IPA ʃorpa

Definition

肉や野菜などの具材を煮たあとに残る、うま味が溶け出した汁のこと。

Japanese

The liquid or broth that remains after boiling ingredients such as meat or vegetables, containing their flavors.

English

彼女は肉の煮汁を別の料理に使った。

ئۇ گۆشنىڭ شورپىسىنى باشقا بىر تاماققا ئىشلەتتى.

u göshning shorpisini bashqa bir tamaqqa ishletti.

She used the meat broth for another dish.

Japanese reading (katakana)

ニジル

Uyghur pronunciation in kana

ショルパ

Domain

General term

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