Übersetzung für "Weich dünsten" in Englisch

Heat the oil in a pan and cook the onion and garlic with seasoning until soft.

Reduce the heat and let the onions soften for 10-15 minutes.

Finely dice the vegetables and cook in foaming butter until soft.

Pour in 5 tbsp. water and cook covered until tender.

Brown the onion and the garlic in oil, add the vegetable stock and cook until soft.

Meat: Heat butter, sautée onions, douse with some water and stew them until tender.

Dice bell peppers, tomatoes and onions and fry them until tender.

Sauté onion rings covered over low heat until tender.

Add sauerkraut and spices pour in a little water, cover and simmer gently.

Heat butter and sautée onions, douse with some water and stew them until tender.

Cover, except for a small gap, and cook until tender, about 15 minutes, stirring often.

Steam sourcrout into some water until tender, season with caraway and juniper berries and allow to cool down.

Bring to boil then add the cubed meat and let stew for about 2 1/2 hours.

Add paprika, carawy seeds, meat and cabbage, mix well, season and simmer until soft boiled.

Then add the chopped cabbage, the tomatoes and spices, pour on lukewarm water and simmer gently.

Place the apples, sugar, vanilla sugar, lemon juice, lemon zest, nuts, raisins and spices into a covered pan and cook in the oven at 160° C until soft.

Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours.

Melt butter and oil in a pan, saute onions until tender, add garlic, tomatoes, stock, wine, pesto, mix well, season to taste with salt and pepper.

Add chopped cabbage, sprinkle it with salt, pepper, season it with a little cinnamon and under a lid stew it until tender.

Steam the cabbage for about 30 minutes until soft, add a little more beef stock as necessary, but do not allow to become too wet.

Sauté carrots in a sauce pan with butter, salt, pepper, sugar and mineral water until tender.

Add tomato paste, garlic and other spices, cover and simmer until tender (about 2 hours).