Fresh meat and soup from Stange Gjestegård recipe with nutritional content, allergens, and price.

Fresh meat and soup from Stange Gjestegård recipe.


Fresh meat and soup from Stange Gjestegård contains 82 Calories, 2 g Carbo, 6 g Protein and 5 g Fat per 100 gr
Fresh meat and soup from Stange Gjestegård has calculated to have the following allergens Eggs, Gluten, Milk, Nuts,

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Fresh meat and soup from Stange Gjestegård are: Not vegetarian
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The recipe has been given 2.5 points from 2 readers

10963 in total.



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Number of servings
The recipe has original 4 servings

Nutrition declaration for Fresh meat and soup from Stange Gjestegård!

Name Value per 100 g Value per serving Unit
Calories 81.71 799.10 Kcal
Protein 6.37 62.30 gram
Carbohydrate 2.13 20.83 gram
Dietary fiber 0.14 1.37 gram
Fat 5.27 51.54 gram
Saturated fat 2.58 25.23 gram
Salt 0.10 0.95 gram
Price of the recipe Kr 3.99 Kr 39.02 NOK
The whole recipe weighs 3 912 gr total gram
Energy percentage from carbs 10.42% Low carb What does this mean?


This has been the company food rather than something in the whole of Vestfold. The soup is prepared in the same way everywhere, although the vegetables may vary slightly. But the flour balls to go with, there are a number of recipes for. Here at Stange a bun is made. It is taken directly in the soup with a teaspoon (without any boiling first).

Let the meat soak (do not cook) 1 ½ – 2 hours in lightly salted water with soup broom. Some people also add a few lumps of whole ginger. Clean and divide the vegetables. Cook them vigorously until tender.

Stir together the bun porridge and leave it to cool until it is ready to use. Serve the soup piping hot with a green sprinkle. The porridge and cooked vegetables on the table, so the guest can choose – either or.
The meat is neatly cut up and served after the soup with the vegetables, boiled potatoes and sweet and sour or onion sauce made with kraft and potato water.

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More info

Knut Pettersen


(Intern: 2118967683)

Boiled / steamed



National / traditional law

Date entered:2002-05-08

Updated date:2002-05-08

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