Feb 7, 2003 14:27
21 yrs ago
Italian term
maria
zuppa
Non-PRO
Italian to Russian
Other
cousine
"zuppa" is not only "zuppa" as soup you eat but amth else. The main thing - what is the original meaning of the word "zuppa"?
Proposed translations
(Russian)
| 5 +2 | суп |
LQA Russian
|
| 4 | cуп; похлебка |
Vera Fluhr (X)
|
Proposed translations
+2
10 mins
LQA Russian
Native in Russian
every comma matters
Native in: Russian 
Works in: English to Russian, French to Russian, Portuguese to Russian, and 3 more.
Selected
суп
soup
- origine maybe from Late Latin 'suppa'
Depuis les temps barbares, le bouillon est associй а la soupe. Avant la derniиre guerre, elle assurait encore le quotidien des paysans franзais. On mettait une tranche de pain au fond de l'assiette, et l'on versait dessus le bouillon cuit dans un pot. Le mot suppa, du francique, s'employait en bas latin, et a conservй sa premiиre signification dans le nйerlandais Sopn, tremper. Cette habitude de la mouillette йtait fort rйpandue au Moyen Age. On trempait le pain dans le bouillon, mais aussi dans les sauces et le jus de viande. Dans les maisons les plus riches, on disposait une йpaisse tranche de pain, le tranchoir, sur lequel on posait les morceaux de viande. Le luxe consistait alors а ne pas manger ce pain, mais а le jeter aux chiens ou а le donner aux pauvres. Il en reste aujourd'hui le rituel, toujours favori des enfants, de la mouillette dans l'њuf а la coque.
C'est dans ce sens originel du mot soupe qu'il faut comprendre l'expression ancienne, puisqu'on la retrouve dиs le XVIIe siиcle, mais toujours actuelle : кtre trempй comme une soupe. C'est кtre complиtement mouillй par la pluie comme l'est une soupe par le bouillon.
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Note added at 2003-02-07 14:39:06 (GMT)
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sorry about typo: origin, of course
- origine maybe from Late Latin 'suppa'
Depuis les temps barbares, le bouillon est associй а la soupe. Avant la derniиre guerre, elle assurait encore le quotidien des paysans franзais. On mettait une tranche de pain au fond de l'assiette, et l'on versait dessus le bouillon cuit dans un pot. Le mot suppa, du francique, s'employait en bas latin, et a conservй sa premiиre signification dans le nйerlandais Sopn, tremper. Cette habitude de la mouillette йtait fort rйpandue au Moyen Age. On trempait le pain dans le bouillon, mais aussi dans les sauces et le jus de viande. Dans les maisons les plus riches, on disposait une йpaisse tranche de pain, le tranchoir, sur lequel on posait les morceaux de viande. Le luxe consistait alors а ne pas manger ce pain, mais а le jeter aux chiens ou а le donner aux pauvres. Il en reste aujourd'hui le rituel, toujours favori des enfants, de la mouillette dans l'њuf а la coque.
C'est dans ce sens originel du mot soupe qu'il faut comprendre l'expression ancienne, puisqu'on la retrouve dиs le XVIIe siиcle, mais toujours actuelle : кtre trempй comme une soupe. C'est кtre complиtement mouillй par la pluie comme l'est une soupe par le bouillon.
--------------------------------------------------
Note added at 2003-02-07 14:39:06 (GMT)
--------------------------------------------------
sorry about typo: origin, of course
4 KudoZ points awarded for this answer.
Comment: "Graded automatically based on peer agreement. KudoZ."
14 mins
cуп; похлебка
Transliteration:
sup; pokhliobka
Example:
The Real McCoy, Speakeasy
... 180. Зуппа ди песче. Томатная похлебка с дарами моря. Zuppa di pesce. Tomato seafood soup. ...
http://www.mccoy.ru/01menu/special/01special_part04.html
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Note added at 2003-02-07 15:00:48 (GMT)
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As for \"another meanong\" I can suggest you Intalian proverb:
LA ZUPPA FA SETTE COSE
That\'s to say: quench your thirst, satisfy your hunger, fill your stomach, aid in your digestion, make your teeth sparkle, color your cheeks, and help you sleep.
Translation into Russian:
Суп производит семь эффектов.
Суп семь дел делает.
\"Зуппа\" - это не просто суп!
Итальянский суп \"Зуппа\" - это больше чем суп!
ZUPPA = ITALIAN COMFORT FOOD
As in many cultures, to an Italian, soup is comfort food. It is difficult not to feel better after enjoying a large, filling, bowl of soup. An old saying in Italy is that soup does seven things, or, La Zuppa fa sette cose. It is said to; quench your thirst, satisfy your hunger, fill your stomach, aid in your digestion, make your teeth sparkle, color your cheeks, and help you sleep.
A clue to its very importance in Italian cuisine is reflected in the many different names given to different types of soup. In general, a minestra is a soup containing either rice or pasta along with vegetables, and possibly beans. A minestrina is a lighter broth soup, with just a little pasta or rice added, while minestrone would be a much heartier, thick soup. Zuppa is different from all these other soups as it has bread added, either to thicken, or as a condiment.
Italians usually will eat soup as a first course instead of pasta or rice, or as a light evening meal if the large meal of the day was at lunch.Italian soups reflect the imagination and ingenuity that runs through all Italian cooking. Every soup is usually made from scratch with fresh ingredients, or leftover meats and vegetables from a previous meal. A soup can be as simple as a vegetable or two cooked in broth with a little rice or pasta added, or can be a complex multi-step procedure such as one containing homemade stuffed pastas in a fragrant meat broth. Grated cheese is usually served on the lighter broth based soups, while a drizzle of good extra virgin olive oil is used on thicker, heartier soups. Many Italian soups are typically served just warm, or at room temperature to allow the flavors to meld, as it is thought the true flavor is lost when serving it very hot.
There are regional differences found in Italian soup recipes, just as there are in other categories of food. In the north, Emilia-Romagna in particular, stuffed pasta such as cappelletti, or Tortellini is served in a flavorful homemade meat broth. The soups in Tuscany and Umbria are more typical of old country recipes, and are heartier with beans, grains and bread used to fortify them such as Ribolitta, or Pappa Pomodoro. In the south, rich, thick Minestrone, or Lentil soups are common, while in the mountains, heavy, rich, full flavored soups, often fortified with bread and cheese can be found.
Now that you understand the importance of soup in Italian cuisine, why not try one of the recipes offered here, or choose one from my Italian Soup Recipe Collection !
http://www.italianfoodforever.com/articles/article9.php
sup; pokhliobka
Example:
The Real McCoy, Speakeasy
... 180. Зуппа ди песче. Томатная похлебка с дарами моря. Zuppa di pesce. Tomato seafood soup. ...
http://www.mccoy.ru/01menu/special/01special_part04.html
--------------------------------------------------
Note added at 2003-02-07 15:00:48 (GMT)
--------------------------------------------------
As for \"another meanong\" I can suggest you Intalian proverb:
LA ZUPPA FA SETTE COSE
That\'s to say: quench your thirst, satisfy your hunger, fill your stomach, aid in your digestion, make your teeth sparkle, color your cheeks, and help you sleep.
Translation into Russian:
Суп производит семь эффектов.
Суп семь дел делает.
\"Зуппа\" - это не просто суп!
Итальянский суп \"Зуппа\" - это больше чем суп!
ZUPPA = ITALIAN COMFORT FOOD
As in many cultures, to an Italian, soup is comfort food. It is difficult not to feel better after enjoying a large, filling, bowl of soup. An old saying in Italy is that soup does seven things, or, La Zuppa fa sette cose. It is said to; quench your thirst, satisfy your hunger, fill your stomach, aid in your digestion, make your teeth sparkle, color your cheeks, and help you sleep.
A clue to its very importance in Italian cuisine is reflected in the many different names given to different types of soup. In general, a minestra is a soup containing either rice or pasta along with vegetables, and possibly beans. A minestrina is a lighter broth soup, with just a little pasta or rice added, while minestrone would be a much heartier, thick soup. Zuppa is different from all these other soups as it has bread added, either to thicken, or as a condiment.
Italians usually will eat soup as a first course instead of pasta or rice, or as a light evening meal if the large meal of the day was at lunch.Italian soups reflect the imagination and ingenuity that runs through all Italian cooking. Every soup is usually made from scratch with fresh ingredients, or leftover meats and vegetables from a previous meal. A soup can be as simple as a vegetable or two cooked in broth with a little rice or pasta added, or can be a complex multi-step procedure such as one containing homemade stuffed pastas in a fragrant meat broth. Grated cheese is usually served on the lighter broth based soups, while a drizzle of good extra virgin olive oil is used on thicker, heartier soups. Many Italian soups are typically served just warm, or at room temperature to allow the flavors to meld, as it is thought the true flavor is lost when serving it very hot.
There are regional differences found in Italian soup recipes, just as there are in other categories of food. In the north, Emilia-Romagna in particular, stuffed pasta such as cappelletti, or Tortellini is served in a flavorful homemade meat broth. The soups in Tuscany and Umbria are more typical of old country recipes, and are heartier with beans, grains and bread used to fortify them such as Ribolitta, or Pappa Pomodoro. In the south, rich, thick Minestrone, or Lentil soups are common, while in the mountains, heavy, rich, full flavored soups, often fortified with bread and cheese can be found.
Now that you understand the importance of soup in Italian cuisine, why not try one of the recipes offered here, or choose one from my Italian Soup Recipe Collection !
http://www.italianfoodforever.com/articles/article9.php
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