{"id":7533,"date":"2014-05-10T00:00:00","date_gmt":"2014-05-10T00:00:00","guid":{"rendered":"http:\/\/dev-dug.flywheelsites.com\/bortsch-sopa-rusa-de-remolacha\/"},"modified":"2025-03-21T22:08:29","modified_gmt":"2025-03-21T22:08:29","slug":"bortsch-sopa-rusa-de-remolacha","status":"publish","type":"post","link":"https:\/\/dug.org\/es\/bortsch-sopa-rusa-de-remolacha\/","title":{"rendered":"Bortsch (sopa rusa de remolacha)"},"content":{"rendered":"
\n
\n
\"Fecha\"lunes, 9 de abril de 2012 a las 12:14PM<\/span><\/p>\n
\n
\n\n\n\n
<\/td>\n
\n modificar<\/a>
\n<\/span>
\n eliminar<\/a>
\n<\/span>
\n organizar<\/a>
\n<\/span>
\n publicar seguimiento<\/a>
\n<\/span><\/td>\n		<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Raciones: 4<\/strong><\/p>\n

Ingredientes
\n 1<\/strong>litro de caldo de carne
\n2 tazas de remolacha cruda, pelada y picada o rallada
\n1 cebolla picada
\n1-2 tazas de col rallada
\nSal y pimienta, al gusto<\/p>\n

Preparaci\u00f3n
\n<\/strong>Poner en una marmita bien tapada y cocer a fuego lento hasta que est\u00e9n muy tiernos. A\u00f1ada 1 cucharada de zumo de lim\u00f3n o vinagre y agua suficiente para obtener 1 litro y medio. A\u00f1ade 1\/2 taza de nata agria o pon una cucharada en cada uno de los 4 cuencos. Temporada en consecuencia.<\/p>\n

Fuente
\n<\/strong>En <\/a>Fannie Farmer Cookbook<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\"Autor\"Jardines urbanos de Denver<\/a><\/span> |
\n \"Comentario\"Publicar un comentario<\/a>
\n<\/span> |
\n \"CompartirCompartir art\u00edculo <\/a>
\n<\/span>
\n \"EnviarEnviar art\u00edculo <\/a>
\n<\/span>
\n \"ImprimirImprimir art\u00edculo <\/a>
\n<\/span> <\/div>\n
etiquetada
\n \"Etiqueta\"remolacha<\/a>
\n<\/span>,
\n \"Etiqueta\"col<\/a>
\n<\/span>,
\n \"Etiqueta\"sin gluten<\/a>
\n<\/span>,
\n \"Etiqueta\"sopa<\/a>
\n<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

lunes, 9 de abril de 2012 a las 12:14PM modificar eliminar organizar publicar seguimiento Raciones: 4 Ingredientes 1litro de caldo de carne 2 tazas de remolacha cruda, pelada y picada…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-7533","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/posts\/7533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/comments?post=7533"}],"version-history":[{"count":0,"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/posts\/7533\/revisions"}],"wp:attachment":[{"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/media?parent=7533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/categories?post=7533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dug.org\/es\/wp-json\/wp\/v2\/tags?post=7533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}