Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7eb8c78521c74059a17a47390c1272b4",
    "updated": "2025-05-17T07:39:53.759Z",
    "title": "Tomato-Potato Soup with Mint",
    "subtitle": "Naneli Patates Çorbası",
    "description": "This everyday soup from the Sivas province combines potatoes, tomatoes, onions, coarse bulgur, and a touch of meat to create a flavorful dish typical of central Anatolian home cooking. Adding dried mint at the very end enhances the tartness of the tomatoes. For a vegetarian option, replace part of the water with vegetable broth (avoid mushroom broth). When using ripe, juicy tomatoes, peel and dice one or two, adding them near the end of cooking just until softened. Serve with warm bread and Yogurt-Sauced Beets with Butter and Walnuts.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable or olive oil",
          "medium-large onion, cut into small dice",
          "fine sea salt",
          "tomatoes, halved crosswise and grated on a box grater, or canned tomato puree",
          "tomato paste",
          "hot water",
          "boneless lean lamb or beef, cut into ½-inch pieces",
          "potatoes, peeled and cut into ½- to ½-inch pieces",
          "coarse bulgur",
          "dried mint, plus more for serving",
          "turkish or other crushed red pepper flakes, for serving"
        ]
      }
    ],
    "instructions": [
      "1. Warm the oil in a 3-quart saucepan over medium-low heat. Add the diced onions and salt, cooking until the onions become soft, about 10 minutes.",
      "2. Stir in the tomatoes and tomato paste, cooking until the mixture thickens, becomes fragrant, and the oil starts to separate, about 4 to 5 minutes.",
      "3. Pour in the water and add the lamb or beef pieces along with the potatoes. Bring the soup to a boil, then reduce the heat and simmer briskly, partially covered, for 10 minutes.",
      "4. Add the bulgur, continue simmering briskly and partially covered for another 20 minutes. Test the potatoes with a knife for doneness; cook a few minutes longer if needed.",
      "5. Sprinkle in the dried mint, cook for an additional minute or two, then remove the soup from heat. Serve in shallow bowls with extra dried mint and crushed red pepper flakes available at the table."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]